Choux Pastry (Pâte à Choux)

Recipe for Choux Pastry (Pâte à Choux) for Profiteroles, Éclairs and St Honoré Cake.

5 from 1 vote

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Course: Dessert

Cuisine: French

Keyword: pastry

Prep Time: 10

Total Time: 10

Calories: 65kcal

Author: Azlin Bloor

Ingredients

Instructions

Place the water, milk, butter, sugar & salt in a medium sized saucepan on a low heat and let it come to boil.
80 g butter, 100 ml water, 100 ml whole milk, 1 tsp caster sugar, 1 pinch salt
As soon as it comes to boil, remove from heat and sprinkle the flour, beating with a wooden spoon, until it all comes together.
120 g plain flour
Put it back on low heat and continue stirring for another minute, your dough should all come away smoothly from the pan.
Add the eggs and continue beating with the wooden spoon or for a faster result, use a hand held whisk, until the dough starts coming together once again.
3 large eggs
Lose the whisk and finish with a wooden spoon.

Notes

It's all done, ready to be used for a number of creations. Will make about 20 medium-large profiteroles or 10-12 éclairs.

For savoury choux, lose the sugar, use 2 pinches of salt and flavour with any one or a combination of the following: dried herbs (rosemary, marjoram), cayenne, paprika, curry powder, the list is endless. Fill the choux with any form of filling you'd use to top a canapé: smoked salmon, cream cheese, mushrooms, etc.

Nutrition

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