Low Fat Classic Choux Pastry
Indulge in the delicate decadence of this *Low Fat Classic Choux Pastry* recipe, a lighter take on the beloved French pastry staple! Perfect for creating airy puffs or crisp éclairs, this recipe swaps excess fats for a streamlined yet flavorful dough that maintains the signature golden rise and tender texture. With only 50 grams of butter, simple pantry staples like eggs, flour, and water come together to create a pastry that feels indulgent but won’t weigh you down. Whether you opt to fill these beauties with whipped cream, custard, or enjoy them plain, you're guaranteed a treat that’s impressively light and irresistibly delicious. Quick to prepare and a feast for both the eyes and taste buds, this easy choux pastry recipe is ideal for elegant desserts or savory appetizers, making it a versatile addition to your baking repertoire.
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Recipe Information
Ingredients
- 240 ml Water
- 50 grams Unsalted butter
- 0.25 teaspoons Salt
- 125 grams All-purpose flour
- 3 large Eggs
Instructions
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the water, butter, and salt. Stir occasionally, and bring the mixture to a rolling boil.
Once boiling, remove from heat and add the flour all at once, immediately stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Return the saucepan to the heat for about 1-2 minutes, stirring constantly to dry out the dough. You should see a thin film of dough on the bottom of the pan.
Transfer the dough to a mixing bowl and allow it to cool for 5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and have a pipeable consistency.
Fit a piping bag with a round nozzle and fill it with the pastry dough.
Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving some space between each mound for expansion.
Lightly dampen your finger with water and gently flatten the peaked tops of the piped mounds to ensure even rising.
Bake in the preheated oven for 20-25 minutes, or until the pastries have risen, are light, and golden brown.
Turn off the oven, crack the oven door open slightly and let the choux pastries sit for 5 minutes to dry out. This helps to prevent them from collapsing.
Transfer to a wire rack to cool completely before filling or serving.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 352 mg | 7% | |
*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.
