Low Sodium Classic Choux Pastry
Master the art of French baking with this exquisite Low Sodium Classic Choux Pastry recipe—a lighter twist on the traditional treat. Made with unsalted butter and just four simple ingredients, this recipe highlights the delicate balance of flavor and texture without the need for added salt. Perfectly golden and airy, the choux puffs serve as the ideal base for both sweet and savory fillings, from rich custards to creamy cheeses. With step-by-step instructions to achieve a smooth, glossy dough and a crisp, hollow pastry, this recipe is a must-try for home bakers looking to impress. Whether you're creating éclairs, profiteroles, or savory gougères, these low sodium treats are as versatile as they are delicious!
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 125 grams all-purpose flour
- 4 pieces large eggs
- 240 milliliters water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the water and unsalted butter. Stir occasionally until the butter has fully melted and the mixture starts to simmer.
Once simmering, remove the saucepan from the heat and immediately add the all-purpose flour all at once. Stir 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 slightly. The dough should form a smooth ball and leave a thin film on the bottom of the pan.
Remove the saucepan from heat and let the dough cool for 5 minutes.
Transfer the dough to a mixing bowl. Using a wooden spoon or a hand mixer with a paddle attachment, beat the dough to release some steam and cool it down further.
Add one egg at a time to the dough, ensuring each egg is fully incorporated before adding the next. The finished dough should be smooth and glossy, falling off the spoon in a thick ribbon.
Spoon or pipe the choux dough onto the prepared baking sheet, creating small mounds spaced about 2 inches apart.
Bake in the preheated oven for 20 minutes, then reduce the temperature to 180°C (350°F) and continue baking for another 15-20 minutes until the puffs are golden brown and feel light.
Turn off the oven and leave the oven door ajar, allowing the choux to cool gradually for about 10 minutes to prevent collapse.
Transfer to a wire rack to cool completely before filling or serving.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 431 mg | 9% | |
*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.
