Description
Choux Pastry takes just minutes to prep and can be used in a variety of pastries such as cream puff, eclairs, profiteroles, beignets, french cruller doughnuts, and more. Make this recipe one time and have it mastered.
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter cut up into pieces (to melt quicker)
- 1 cup water
- 5 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 to 4 large eggs
Instructions
- Cook the Pate a Choux (dough): Add the butter, water, sugar, and salt to a medium saucepan over medium heat. Cook until the butter melts and comes to a simmer around the edges. Using a wooden spoon, add the flour all at one time and quickly stir it in. Continue stirring constantly, until the mixture pulls away from the sides of the pan, and there is a film on the bottom of the pan, about 1 minute. The dough should come together and form a loose ball.
- Mix the Pate a Choux (dough): Stand Mixer – Transfer the dough to the bowl of a stand mixer. Mix on low speed until the dough has slightly cooled, about 1 minute. It should be no more than slightly warm. If the dough is too hot it will cook the eggs. Increase speed to medium. Add the eggs one at a time, mixing thoroughly after each addition. Make sure to only add one egg at a time and thoroughly mix before adding the next egg. The dough cannot absorb all of the eggs at one time. The egg and dough will separate at first but don’t worry, they will come back together. Once it’s mixed, mix for about 1 additional minute. The finished dough should be smooth and silky.
- Now go use this dough to make your favorite pastries.
Notes
- Large Bowl – You can also mix the dough by hand in a large bowl. Transfer the dough to a large bowl. Allow the dough to cool (if the dough is too hot it will cook the eggs). It should be no more than slightly warm. Using a wooden spoon, add the eggs one at a time, mixing well after each addition. Each time you add an egg, the dough and egg will separate but keep stirring and they will come back together. Make sure you mix in one egg thoroughly before adding another one. The dough cannot absorb all of the eggs at one time. Once it’s mixed, mix for about 1 additional minute. The finished dough should be smooth and silky.