The soft French choux pastry is a recipe by Master Iginio Massari, from his book ‘Not Just Sugar’ vol.1. The French choux, compared to the Italian one, remains much softer due to the presence of milk, which also gives it a more intense color. The making of the soft French choux pastry is the same as the Italian one, but pay attention during baking because the coloring happens faster. It is recommended to bake at a slightly lower temperature and, if necessary, for a slightly longer time to allow them to dry well inside. They are great filled with diplomatic cream or Italian chantilly or with simple simple pastry cream.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 1/2 oz water
- 3/4 cup milk
- 1 tsp salt
- 2 tsp sugar
- 7 oz butter
- 2 1/2 cups flour
- 10 eggs (about 10)
Tools
- 1 Pot
- 1 Baking sheet
- 1 Mixer
Steps
Pour the butter, water, milk, salt, and sugar into a pot and bring to a boil.
When the butter is completely melted, remove from heat and add all the sifted flour, stirring well to avoid lumps.
Return to heat and let it dry for 1 or 2 minutes. The dough is ready when it starts to pull away from the pot.Transfer the mixture to a bowl or mixer and stir with a whisk to cool for about 2 minutes.
Add the eggs, one at a time, waiting for each to be absorbed before adding the next.
Before adding the last egg, check if the mixture is soft and if, when using a ladle, the dough forms a triangle as it drips, it means it’s ready. If not, add the last egg gradually.Transfer into a piping bag and form the choux on a slightly greased baking sheet. Do not use parchment paper, a silicone sheet is preferable.
Bake in a static oven at 400°F for about 30 minutes with the oven door slightly open; place a ball of parchment paper between the door and the oven. When cooked, turn off the oven and let them cool with the door ajar.Fill as desired.
Tips
They can be stored for up to 6 days in a closed box.
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