High Protein Classic Choux Pastry
Elevate your baking game with this High Protein Classic Choux Pastry, a nutritious twist on the traditional French delicacy. This recipe retains all the airy, delicate charm of classic choux while incorporating whey protein isolate for an extra boost, making it ideal for those seeking a higher-protein treat. Perfectly golden and irresistibly light, these pastries are crafted with a harmonious blend of simple ingredients like butter, eggs, and flour, enhanced with a protein-packed punch. Whether you’re preparing éclairs, cream puffs, or savory gougères, this recipe ensures a sturdy yet tender texture that’s effortless to fill and customize. Ready in under an hour, these elegant pastries are a delightful option for a high-performance snack or an indulgent centerpiece at your next gathering.
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 1 pinch salt
- 125 g all-purpose flour
- 25 g whey protein isolate
- 4 items large eggs
- 1 batch egg wash (1 egg yolk mixed with 1 tablespoon of water)
Instructions
Preheat your oven to 200°C (400°F) and line two baking trays with parchment paper.
In a medium saucepan, combine the water, unsalted butter, and a pinch of salt. Bring the mixture to a rolling boil over medium heat.
Once it reaches a boil, remove the saucepan from heat and quickly add the all-purpose flour and whey protein isolate.
Return the saucepan to medium heat and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides; this should take about 2-3 minutes.
Transfer the dough into a large mixing bowl and let it cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition until smooth and glossy. The dough should be thick, but dropping off the spoon easily.
Spoon or pipe small mounds onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each mound.
Brush a little egg wash over each choux to give a nice golden color during baking.
Place the trays in the oven and bake for 20-25 minutes, until the pastries are golden brown and puffed.
Lower the oven temperature to 180°C (350°F) and continue baking for another 5-10 minutes to dry out the insides.
Remove the choux from the oven and make a small slit in each to let the steam escape. This helps them maintain their shape.
Let them cool on a wire rack before filling or serving. Enjoy your high-protein treats!
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 273 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 578 mg | 12% | |
*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.
