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How to Make Choux Pastry

How to Make Choux Pastry



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A recipe and tips for making choux pastry from the famous French cooking school, LaVarenne

Round baked choux pastry is used to make cream puffs and profiteroles.

Choux pastry, also known as pâte à choux, is the type of pastry dough used to make éclairs, cream puffs, profiteroles, and more. Cooked choux pastry is puffs up and fills with air as it is baked; this happens because of the steam created during the cooking process. Once cooked, some of the most common fillings for choux pastry include vanilla, coffee, or chocolate pastry cream. In France, savory ham filling is popular. Anne Willan’s LaVarenne Pratique — an essential culinary reference book for both novice and expert cooks, shares these tips for peeling boiled eggs.

For 30-35 medium puffs

1¼ cups flour
1 cup water
¾ teaspoon salt
6½ tablespoons butter, cut in pieces
4-5 eggs

Sift the flour on to a piece of paper. In a saucepan heat the water, salt, and butter until the butter has melted.

(Credit: Shutterstock)

Bring the liquids just to a boil and then remove them from the heat. Add all of the flour at once and beat vigorously with a wooden spoon. Beat until the mixture is smooth and pulls away from sides of pan to form a ball, about 20 seconds. Return the pan to the stove and beat for half a minute over very low heat. Remove the pan from the heat and let it cool slightly.

(Credit: Shutterstock)

Beat in two eggs. Add the remaining eggs one at a time, beating well after each addition. Beat the last egg with a fork in a small bowl and add it little by little (you may not need all of it). You will know when enough egg has been added because the dough will be shiny, and soft enough to fall from the spoon.

For recipes and more tips and techniques, visit LaVarenne’s website or buy a digital copy of LaVarenne Pratique.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.


How To Make Choux Pastry (Pâte à Choux)

If you have ever wondered how to make choux pastry, or pâte à choux then this step by step tutorial has you covered. You can use this choux pastry recipe to make so many wonderful French pastries! Cream puffs, eclairs, and more!

Ok so story time. When I was young. Like maybe 10? Let’s go with 10 years old. Every Sunday we would gather as an extended family down the street at my grandmother’s house. Now I grew up in Upstate (very!) rural New York. My father, however, grew up in Queens, NY. And this one particular Sunday we had his family visiting from New York city. We were all sitting outside enjoying the nice weather on the deck after (from what I can only assume) was a very large dinner, once again.

I don’t remember the dinner. I do remember the dessert. His family had brought up from NYC something they called a profiterole. Or maybe it was cream puff. I had never heard of one before. Wasn’t quite sure I was going to like it. If I’m being honest. But then..I took a bite.

Oh. My. Word. I was in heaven. Where had this delicate French pastry filled with cream and dipped in chocolate been my whole life?! Why had I been denied this delicious decadence?

Isn’t funny how certain foods can transport you back to a certain time and place? Yup cream puffs do that for me. Ok but I’m getting ahead of myself!

Hey..I thought we were making choux pastry here. And here you go reminiscing about cream puffs?!


Classic Homemade Choux Pastry

Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, ​and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast.

How this is accomplished is by baking the choux first at a high temperature to generate the steam, and then finishing at a lower temperature to set the pastry and brown the outside.

It's traditional to use a pastry bag, with the 1/2 inch plain tip, to pipe the choux dough onto your baking sheet. You could just spoon it out into little mounds, or for éclairs, shape the dough into little cylinders with your hands. But a pastry bag will definitely give you a nicer result.​

Note: The only slightly tricky thing about this recipe is that I've written it in a way you might not be used to seeing—which is to say, I'm using weights rather than volume measurements for the ingredients. This isn't very common in the U.S., but it will make it easier for you to use the right amount of everything, and your choux will turn out much better.

I've indicated approximate volume measurements for each, just to give you an idea, but you should definitely go by weight. This means you'll need a digital scale that can be set to grams.

Finally, it's important to use bread flour, not all-purpose flour or cake flour, so that the choux will have a good structure and not deflate.


Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs, plus 1 large egg white

Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.


Mary Berry Pastry Recipe : Mary Berry S Danish Pastries Lewis Kim / · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables.

Mary Berry Pastry Recipe : Mary Berry S Danish Pastries Lewis Kim / · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables.. If your pasties aren't browning, you can increase the oven temperature by 10°c for the last 10 mins of cooking time. Put water and fat into a saucepan and heat until the water is boiling and the fat has melted. • 10 oz unbleached all purpose flour, plus more for dusting • 1 oz powdered sugar • 8oz unsalted butter, chilled and cut into. / bake the pastry case blind in a preheated over at 200c/gas mark 6 for 10 minutes. Remove the baking beans and foil and bake the pastry case for five minutes or until the base has dried out.

Add the ground almonds, egg and almond extract. Put water and fat into a saucepan and heat until the water is boiling and the fat has melted. Mary berry's chocolate eclairs this simple recipe for mary berry's chocolate eclairs is so easy even kids can make it. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. As the name implies, shortcrust has a short, tender crumb, and it is used in sweet and savoury recipes.

Baking With Mary Berry Cakes Cookies Pies And Pastries From The British Queen Of Baking By Mary Berry from i.gr-assets.com Put water and fat into a saucepan and heat until the water is boiling and the fat has melted. Add 3 tablespoons cold water until the pastry comes together in a ball. Make perfect shortcrust pastry every time with our easy recipe. You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. For the sweet shortcrust pastry: Place on a baking sheet. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. On mytaste you'll find 37 recipes for mary berry puff pastry recipes as well as thousands of similar recipes.

Add about 2 tablespoons cold water and mix to a firm dough.

Slowly add this solution to a fat and bread mix before pastry dough comes together or resembles a dough (about 5 mins). Savory pastry savoury pies pasty pastry shortcrust pastry pastry recipes baking recipes best pastry recipe cornish pastry mary berry. Mix the flour and salt together in a bowl. Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Turn dough onto floured surface, invert the bowl over the top to keep moist and cool until lukewarm. Each bun is decorated with a frilly white collar of whipped crème to make it resemble a miniature nun. Add 3 tablespoons cold water until the pastry comes together in a ball. I found it worked great for the two recipes i used it for — pot pies and a breakfast pastry. Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe : Mary berry's religieuses a french favourite: Add the ground almonds, egg and almond extract. The pastry should be pale golden and the filling soft when pierced with a knife. / bake the pastry case blind in a preheated over at 200c/gas mark 6 for 10 minutes.

You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. Easy quiche lorraine recipe by mary berry house garden / strawberry jam is the perfect partner for. Add the ground almonds, egg and almond extract. Mary berry's religieuses a french favourite: Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish.

/>Raspberry Tartlets Recipe Bbc Food from ichef.bbci.co.uk Mary berry pastry recipe : Mary berry's religieuses a french favourite: Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Place 1/3 of the fat into the flour mixture and mix until it resembles breadcrumbs. To make the pastry, measure the flour into a bowl. Add egg yolk & 1 tbsp water, mix again, add a touch more water if required till the dough comes together. All recipes recipes mary berry's steak and guinness pie. Roll the dough out into a rectangle on a lightly floured work surface.

You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short.

Bake on the middle shelf of the oven for about 45 mins or until the pasties are golden brown. The original recipe is made by adding water, eggs, flour, salt, and butter in a pastry bag, then rolling out on a floured surface until the dough starts to form. Set on the lined baking sheet and cover with clingfilm. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Roll the dough out into a rectangle on a lightly floured work surface. / bake the pastry case blind in a preheated over at 200c/gas mark 6 for 10 minutes. When filling the pastry case. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Turn dough onto floured surface, invert the bowl over the top to keep moist and cool until lukewarm. Easy quiche lorraine recipe by mary berry house garden / strawberry jam is the perfect partner for. Mary berry's easy pancake recipe for shrove tuesday 2020. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. Relevance popular quick & easy.

· made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Savory pastry savoury pies pasty pastry shortcrust pastry pastry recipes baking recipes best pastry recipe cornish pastry mary berry. Place 1/3 of the fat into the flour mixture and mix until it resembles breadcrumbs. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Mary berry's easy pancake recipe for shrove tuesday 2020.

Paul And Mary S Favourite Bake Off Recipes Baking The Guardian from i.guim.co.uk Inch squares • 1 large egg yolk • 2 tbsps cold water. The pastry should be pale golden and the filling soft when pierced with a knife. Easy quiche lorraine recipe by mary berry house garden / strawberry jam is the perfect partner for. / bake the pastry case blind in a preheated over at 200c/gas mark 6 for 10 minutes. Add about 2 tablespoons cold water and mix to a firm dough. If your pasties aren't browning, you can increase the oven temperature by 10°c for the last 10 mins of cooking time. For the sweet shortcrust pastry: Put water and fat into a saucepan and heat until the water is boiling and the fat has melted.

Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture.

Add about 2 tablespoons cold water and mix to a firm dough. Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated with dark chocolate ganache. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Slowly add this solution to a fat and bread mix before pastry dough comes together or resembles a dough (about 5 mins). Tip out into cling film, knead lightly, wrap and rest in the fridge for 30mins Put the pasties onto the baking tray and brush the top of each pasty with the egg and salt mixture. Bake on the middle shelf of the oven for about 45 mins or until the pasties are golden brown. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. In the swinging ླྀs she became the cookery editor of housewife magazine, followed by ideal home magazine. · made in a very simple way using readymade pastry, mary berry's comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. Easy quiche lorraine recipe by mary berry house garden / strawberry jam is the perfect partner for.

This recipe is from mary berry's complete. Each bun is decorated with a frilly white collar of whipped crème to make it resemble a miniature nun. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. As the name implies, shortcrust has a short, tender crumb, and it is used in sweet and savoury recipes. All recipes recipes mary berry's steak and guinness pie.

Add the ground almonds, egg and almond extract. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. The pastry should be pale golden and the filling soft when pierced with a knife. Remove the baking beans and foil and bake the pastry case for five minutes or until the base has dried out. Put water and fat into a saucepan and heat until the water is boiling and the fat has melted.

For the sweet shortcrust pastry: Mix the flour and salt together in a bowl. Roll the dough out into a rectangle on a lightly floured work surface. Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated with dark chocolate ganache. The pastry locks in all the juices and ensures none of the wonderful flavours are lost.

Source: keyassets.timeincuk.net

Line the base and sides with baking parchment and weigh it down with baking beans. You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. Add 3 tablespoons cold water until the pastry comes together in a ball. You will also need 1 ½ tablespoon of cornstarch, 1 tablespoon of vanilla extract, and ½ split vanilla bean. This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins.

Pour onto the flour and mix until it holds together. When filling the pastry case. Mary berry's easy pancake recipe for shrove tuesday 2020. Turn dough onto floured surface, invert the bowl over the top to keep moist and cool until lukewarm. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin.

/> Source: food-images.files.bbci.co.uk

Mary berry's religieuses a french favourite: This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins. You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. This recipe is from mary berry's complete. Easy quiche lorraine recipe by mary berry house garden / strawberry jam is the perfect partner for.

Tip the flour into a large mixing bowl. All recipes recipes mary berry's steak and guinness pie. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs. On mytaste you'll find 37 recipes for mary berry puff pastry recipes as well as thousands of similar recipes.

Source: loveincorporated.blob.core.windows.net

Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated with dark chocolate ganache. Line the base and sides with baking parchment and weigh it down with baking beans. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Add the ground almonds, egg and almond extract. To make the pastry, sift the flour and salt into a large bowl.

Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Remove the baking beans and foil and bake the pastry case for five minutes or until the base has dried out. Tips on how to make choux pastry from mary berrys recipes choux pastry is the french word for crumb. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. The pastry should be pale golden and the filling soft when pierced with a knife.

For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.

For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.

Source: www.hellomagazine.com

To make the pastry, sift the flour and salt into a large bowl.

Source: whiteonricecouple.com

Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.

The pastry should be pale golden and the filling soft when pierced with a knife.

• 8 oz whole milk • 12fl oz heavy.

This recipe is from mary berry's complete.

/> Source: food-images.files.bbci.co.uk

/ bake the pastry case blind in a preheated over at 200c/gas mark 6 for 10 minutes.

Mary berry's easy pancake recipe for shrove tuesday 2020.

Source: ca.hellomagazine.com

Choux pastry buns filled with a smooth vanilla crème patissiere (pastry cream) and coated with dark chocolate ganache.

Place 1/3 of the fat into the flour mixture and mix until it resembles breadcrumbs.

/> Source: food-images.files.bbci.co.uk

Cut out a round about 23cm in diameter.

Source: thegreatbritishbakeoff.co.uk

Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs.

Source: lewisandkim.files.wordpress.com

Remove the baking beans and foil and bake the pastry case for five minutes or until the base has dried out.

Source: gbc-cdn-public-media.azureedge.net

Slowly add this solution to a fat and bread mix before pastry dough comes together or resembles a dough (about 5 mins).

The pastry should be pale golden and the filling soft when pierced with a knife.

All recipes recipes mary berry's steak and guinness pie.

Mary berry's chocolate eclairs this simple recipe for mary berry's chocolate eclairs is so easy even kids can make it.

Mary berry's religieuses a french favourite:

Place 1/3 of the fat into the flour mixture and mix until it resembles breadcrumbs.

Source: d2qpatdq99d39w.cloudfront.net

If your pasties aren't browning, you can increase the oven temperature by 10°c for the last 10 mins of cooking time.

Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust.

The original recipe is made by adding water, eggs, flour, salt, and butter in a pastry bag, then rolling out on a floured surface until the dough starts to form.

Source: www.hellomagazine.com

• 8 oz whole milk • 12fl oz heavy.

Source: hg-images.condecdn.net

You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short.


8 Tips for Better Choux Pastry

Want to make eclairs (yum!), profiteroles (deeelicious!), gougeres (mmmmm!), or a croquembouche (are you crazy?!)? Well here’s some tips to help you along the way.

Now, I don’t claim to be an expert in choux pastry, I don’t even claim to be good at it, to tell you the truth sometimes I have a mini panic attack inside at the thought of having to make this stuff, but what I can claim is that I’m slowly getting better at it. I have done a lot of reading and, more importantly, I have done a lot of (often frustrating!) practice to try and master my little nemesis. So here I am to pass on some tips that I learnt on the way that will hopefully help anyone else who also has a little nemesis called Mr. Choux. Hey, and if the tips don’t work….there’s no harm in buying a few, I won’t tell!

1. Be organised. Have all your ingredients ready, eggs at room temperature, oven preheated and all the equipment ready to go before you start.

2. Dampen your baking paper. Its the steam that helps the choux pastry to rise. That’s why there’s lots of water in the mixture. You can create even more steam by running your baking paper (parchment paper) under a cold tap for a few seconds then shaking off any excess water before lining your baking trays.

3. Don’t over boil your water/butter mixture. Again, we want all that water for steam so don’t let your pot boil for too long, so when the pot comes to the boil, remove it from the heat straight away then add your flour so that you don’t lose water as it evaporates off.

4. “Shoot” the flour. You want to add the flour quickly and all in one go to the boiling water/butter mixture so that it cooks evenly. I picked this next tip up from British baking pro Delia Smith‘s website. Take a piece of baking paper, make a crease down the centre then open in back up. Sift the flour straight onto the paper then use this to tip the flour in with one hand while you are stirring vigorously with the other.

5. Show off your guns! Ensure that you stir vigorously with a wooden spoon (or electric mixer) while you add the flour, then continue to beat until the mixture comes away from the side of the saucepan. This is a bit of work so make sure you bring your muscles for this one! You want to develop the gluten so that you have light pastry, but you also don’t want to overwork it, so when it comes away from the sides, you can stop beating.

6. Add the eggs one at a time. It may look like the mixture is separating, but stick with it and it will turn into a thick glossy paste.

7. Let off some steam. After the choux pastry is cooked, pierce the bottom of each pastry with a skewer or a knife to release the steam that had helped them rise. This helps them to dry out.

8. Leave in the oven to cool. This is a tip from my darling mother. Turn off the oven, leave the door ajar and return the pastries to the oven to allow them to cool there. This dries them out even further.


Making Choux Pastry in a Stand Mixer

If you are a beginner, I really recommend making the Choux pastry by hand the first time. It really connects you to the pastry and gives you a real sense of accomplishment after it's done. However, let it be known your arms will certainly feel the burn.

If you don't want to make it by hand, you can easily add the eggs in with an electric mixer. The process is nearly identical to making it by hand, except the mixer is doing the stirring for you.


As I said above, there are several top tips for preparing this dough perfectly every time. Rather than overwhelming you with them all upfront, I’ve included comprehensive (or as much as I know, anyway) step-by-step instructions with all the tips included as you go.

To begin, gather your ingredients.

In a large saucepan, add the water, milk, butter, sugar, and salt. Heat them up over medium heat, occasionally stirring, until the butter is melted and the sugar/salt are completely dissolved (otherwise your pastry can end up cracking).

Top Tip: It’s best to chop the butter up into tiny pieces so that it melts quicker. The aim is to melt the butter and dissolve the sugar/salt before the mixture starts boiling so that you don’t allow too much of the water to evaporate, which can negatively affect your dough as you’re losing steam.

Once the butter is melted, bring the mixture to a boil over high heat and then remove from the heat, keeping it on.

Add the sifted flour to the mixture in one go and beat until smooth and lump-free, then place the pot back on the heat and continue to mix until mixture forms a cohesive dough that pulls away cleanly from the sides of the pan, at that point stop beating the mixture immediately.

Top Tip: There are several things to look out for to know that it’s ready. There is often a thin film/crust of mixture on the bottom of the pan. Another test is the ‘spoon test.’ Place a spoon in the center of the dough. If it stays in place, upright, then it’s ready. If it falls over, then your dough is too liquidy.

Once ready, transfer the dough to a bowl and set aside for 10 minutes to allow it to cool.

Top Tip: It’s easiest to do this by spreading it out across a wide surface space to cool faster. You can either spread it out on the inside of the bowl or over a wide baking sheet.

As the dough cools, thoroughly beat the eggs.

Next, it’s time to add the eggs to the dough. This is the trickiest part of the entire process as the number of eggs can vary from batch to batch, depending on exactly how much moisture there is in the dough, how big the eggs are, the type of flour used, etc.

Mix in around one egg at a time (1/4 cup) with a wooden spoon or hand mixer. The dough will seem slimy to begin, but keep mixing. Repeat this process until the dough is smooth and glossy.

You should be able to run a finger through the dough without it collapsing back in on itself. Your dough is ready!

Top Tip: If you have any remaining egg mixture leftover, use it as an egg wash for the choux pastry as It bakes.

To Bake Eclairs and Profiteroles

Preheat the oven to 180ºC/350ºF.

Use a piping/ pastry bag (you can also use a mini ice-cream/cookie scoop for the puffs) to pipe your dough into the desired shape on a parchment paper-lined baking tray.

Top Tip: Optionally, dampen the parchment paper with a little water. This will help the pastry to properly rise as it will create extra steam in the oven. Just be careful not to add too much.

For profiteroles/cream puffs: hold the piping bag directly above the sheet and pipe, moving straight up as you go – to avoid extra ripples in the dough. Make them around 4cm/1.5inches round and 2 inches tall and pipe 3-4 inches apart. You should be able to pipe around 20 rounds.

For Eclairs: Pipe 10cm long logs using a round or star-shaped nozzle. Leave 3-4 inches between them. You should be able to pipe around 15 eclairs.

Top Tip: If you’re using piping tips, then Wilton 1A or 2A would work well, though any ½” inch round tip will do.

Once piped, use a water-dampened finger to smooth down and peaks on the dough (as these can burn in the oven and won’t look nice). Then brush the pastries with egg wash.

Bake the pastry in the oven until light golden brown and crispy. For me, this takes around 26 minutes for the profiteroles and 28 minutes for the eclairs. Make sure to NEVER open the oven door during the baking process, or you will release the steam inside and cause the dough to collapse.

Once ready, transfer the pastries on to a cooling rack and allow them to fully cool down before filling and decorating.

Top Tip: I haven’t found it necessary for this recipe. However, some people like to prick the pastries with a toothpick in the last few minutes of baking/ as soon as removing from the oven. This allows the excess moisture inside the pastry to release so that they dry out more and become crispier/sturdier.


Fried Choux Pastry Desserts

#6: French Cruller Donuts

  • French cruller donuts are just about as fun to make as they are to eat! Pate a choux batter is piped onto little squares of parchment paper and then dunked into hot frying oil until it puffs up into a beautiful donut! Dunk in a simple powdered sugar glaze and serve fresh with a strong cup of coffee!
  • Learn How to Make French Cruller Donuts »

#7: Pate a Choux Beignets

  • While choux pastry beignets are not quite the same as the ones you will find in New Orleans, they are delicious all the same! Just scoop coux pastry batter right into hot frying oil and watch them puff up and get hallow inside! Toss in powdered sugar and you are good to go!
  • Learn How to Make Choux Pastry Beignets »

#8: Churros

  • Did you know those beautiful crispy churros were also made from choux pastry? It’s true! Pipe the batter right into the hot oil using a star tip and snip it off to create the iconic churro shape. Then you know the drill! Toss them in a cinnamon sugar mixture and serve with warm chocolate sauce!
  • Learn How to Make Homemade Churros »

How to Make Choux Pastry

When making choux pastry it's really important to weight the ingredients and to be precise, that's why we added the measurments of eggs as well, for all of you who want to be extra precise.

Milk and water - Use full fat milk and water. The milk will add a nice, rich flavor.

Flour - Always use all-purpose flour, plain flour or flour 00, other flours can&rsquot be used in this recipe because they don&rsquot have enough gluten and starch in them.

Butter - Use your favorite butter, but you CAN'T substitute it with coconut oil, margarine or other oils.

Eggs - For the easiest way to incorporate eggs, you can whisk them in a bowl beforehand or even use an immersion blender, then gradually pour the eggs into the mixture, while mixing constantly with a hand mixer. Otherwise add one egg at a time, adding another egg only when the previous has been completely incorporated. Don't forget to mix at all times, using an electric mixer.

Sugar - No sugar in this recipe, which makes them perfect for both savory and sweet dishes. You can optionally add a tbsp of sugar to the choux pastry (at the same time as you add salt) if you are making a sweet dessert.

Important: When the butter is completely melted and the mixture is boiling, at all the flour at once and whisk very well to get a nice, thick texture (photo above - left) there shouldn&rsquot be any white lumps or white spots from flour.

When you add the eggs, mix with an electric mixer for easier and quicker method to make choux pastry. You need to get a nice, glossy texture, as seen on the photo below - right.

Tip that always helps: The dough must stay on a wooden spoon and slowly, with gravitation fall back from the spoon into the saucepan (photo below - left.)

The choux pastry is too thin : If the choux pastry is too thin, it won&rsquot stay on the wooden spoon and it will quickly fall back into the saucepan. In that case the choux pastry won&rsquot be fluffy enough and it won&rsquot rise enough while baking. Reason? It wasn&rsquot cooked enough or we added too many eggs.

The choux pastry is too thick: If the choux pastry doesn&rsquot fall from the wooden spoon, then it&rsquos too thick. Whisk an egg in a bowl and gradually in a thin stream start adding a small amount of the whisked egg into the mixture, while mixing with an electric mixer. Check the consistency.

Size: Every little pipped choux pastry should be around 4 cm - 5 cm (2-inch) in diameter. If they are larger or smaller, adapt the cooking time.

Using a water moistened finger, smooth down the peaks.

Bake: Bake for about 30 minutes in total. Don't open the oven door for the first 20 minutes or they will collapse.