Choux Pastry
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 72.9
- Total Fat: 4.7 g
- Cholesterol: 41.3 mg
- Sodium: 39.1 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.7 g
View full nutritional breakdown of Choux Pastry calories by ingredient
Introduction
Whether you prefer savoury, cheese and pepper topped puffs or elegant chantilly-filled swans, this basic choux paste makes just enough for a small group, and baked paste freezes like a dream! Whether you prefer savoury, cheese and pepper topped puffs or elegant chantilly-filled swans, this basic choux paste makes just enough for a small group, and baked paste freezes like a dream!Number of Servings: 24
Ingredients
-
220 g (slightly less than 1 cup) water
113 g (½ cup) salted butter, cut into pieces
¼ tsp Kosher salt
36 g (3 tbsp) granulated sugar
141 g (1 cup + 2 tbsp) all-purpose flour
4 large eggs
Directions
Combine the water, butter, salt and sugar in a sauce pot over medium high heat.
Cook, stirring, until the butter is melted and everything comes to a boil.
Reduce the heat to medium and add the flour all at once, stirring quickly with a wooden spoon.
Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
Remove the pot from the heat and allow to cool for 8 minutes.
Meanwhile, heat the oven to 425F and line 3 baking sheets with parchment.
Crack eggs into a small bowl and place near your work surface.
Start beating the dough with a wooden spoon and begin adding eggs one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready.
Scrape batter in a pastry bag fitted with a large round tip.
For Swans:
Pipe the neck using a plain round tip. Form an S shape with the batter. If you like, use damp fingertips to shape one end into a point.
On another parchment-lined tray, use a pastry bag with a large plain tip (or no tip) to pipe a large oval (this forms the bodies and wings).
Place the baking sheets in the oven and turn to heat up to 450F.
Bake for 10 minutes, without opening the oven, then remove the tray of “necks” and reduce the heat to 350F
Bake the “bodies” for 15-18 more minutes, until the shells are crispy on the outside and set.
As soon as the bodies come out of the oven, use a small serrated knife to cut an oval out of the top of the body, leaving enough of the sides to have form a “bowl”.
Slice the cut away part into two lengthwise (for the wings).
Cool completely
For Cream Puffs:
Heat the oven to 375F and line 3 baking sheets with parchment.
Pipe out 2” “mounds” of dough 2” apart on the baking sheets.
Place the baking sheets in the oven.
Bake for 35-40 minutes, without opening the oven.
Immediately after pastries come out of the oven, poke a hole in the top of each to release excess steam.
Cool completely before filling.
Cook, stirring, until the butter is melted and everything comes to a boil.
Reduce the heat to medium and add the flour all at once, stirring quickly with a wooden spoon.
Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
Remove the pot from the heat and allow to cool for 8 minutes.
Meanwhile, heat the oven to 425F and line 3 baking sheets with parchment.
Crack eggs into a small bowl and place near your work surface.
Start beating the dough with a wooden spoon and begin adding eggs one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready.
Scrape batter in a pastry bag fitted with a large round tip.
For Swans:
Pipe the neck using a plain round tip. Form an S shape with the batter. If you like, use damp fingertips to shape one end into a point.
On another parchment-lined tray, use a pastry bag with a large plain tip (or no tip) to pipe a large oval (this forms the bodies and wings).
Place the baking sheets in the oven and turn to heat up to 450F.
Bake for 10 minutes, without opening the oven, then remove the tray of “necks” and reduce the heat to 350F
Bake the “bodies” for 15-18 more minutes, until the shells are crispy on the outside and set.
As soon as the bodies come out of the oven, use a small serrated knife to cut an oval out of the top of the body, leaving enough of the sides to have form a “bowl”.
Slice the cut away part into two lengthwise (for the wings).
Cool completely
For Cream Puffs:
Heat the oven to 375F and line 3 baking sheets with parchment.
Pipe out 2” “mounds” of dough 2” apart on the baking sheets.
Place the baking sheets in the oven.
Bake for 35-40 minutes, without opening the oven.
Immediately after pastries come out of the oven, poke a hole in the top of each to release excess steam.
Cool completely before filling.