Choux Pastry for Cream Puffs Eclairs Etc
Master the art of French patisserie with this versatile Choux Pastry recipe, perfect for creating dreamy cream puffs, éclairs, and more! With just six simple ingredients—water, butter, sugar, salt, flour, and eggs—this classic recipe delivers delicate, golden shells that puff to perfection. Featuring a step-by-step method that includes piping tips for flawless shapes and baking tricks to avoid collapsing, this recipe ensures professional-quality results every time. Whether filled with silky custard, whipped cream, or a decadent ganache, these pastries are the ultimate base for your dessert creations. Ready in under an hour, this choux pastry is a must-have for any baking enthusiast looking to elevate their homemade treats.
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Recipe Information
Ingredients
- 240 ml water
- 113 grams unsalted butter
- 5 grams granulated sugar
- 2 grams salt
- 125 grams all-purpose flour
- 4 pieces large eggs
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture comes to a gentle boil.
Reduce the heat to low and add the flour all at once. Immediately stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This prevents the eggs from cooking too quickly when added.
Add the eggs one at a time, beating well after each addition with a wooden spoon or electric mixer. The dough should become smooth, glossy, and slightly thickened. It should hold its shape when piped but still have a slightly sticky consistency.
Transfer the dough to a piping bag fitted with a plain round or star tip, depending on the shape you want. Pipe small mounds (about 1.5 inches wide) for cream puffs or straight lines (about 4 inches long) for éclairs onto the prepared baking sheets, spacing them about 2 inches apart.
Dip your finger in water and gently smooth any peaks or uneven surfaces on the piped dough.
Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown. Do not open the oven door during the first 20 minutes to prevent collapsing.
Turn off the oven, crack the door open slightly, and let the pastries cool in the oven for 10-15 minutes. This helps them dry out and maintain their structure.
Remove the pastries from the oven and transfer them to a wire rack to cool completely before filling with cream, custard, or your desired filling.
Nutrition Facts
Calories |
66 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.1 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 17 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
