Choux pastry (cream puffs), also known as Éclair pastry. Its origin is French, widely used in patisserie and some savory recipes. It is characterized by a high absorption capacity of liquids and a soft and fluffy texture.
Choux pastry is made up of water, butter, flour, and eggs. The water and butter are brought to a boil, then the flour is added all at once. Continue stirring until the dough comes away from the sides of the pot. At this point, let it cool for a few minutes, then add the eggs, one at a time, mixing well after each addition.
The pastry can be baked in various ways: to obtain the classic cream puffs, see profiteroles, form balls using a piping bag and bake at 356°F (180°C) for about 20 minutes. To make éclairs, shape cylinders and bake at 392°F (200°C) for about 15 minutes. To make zeppole, shape circles and bake at 392°F (200°C) for about 10 minutes. With a bit of practice, amazing results can be achieved.
Below are other bases for sweet doughs:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 40 cream puffs
- Cooking methods: Oven, Stove
- Cuisine: French
- Seasonality: All seasons
- Energy 36.50 (Kcal)
- Carbohydrates 2.95 (g) of which sugars 0.18 (g)
- Proteins 0.78 (g)
- Fat 2.46 (g) of which saturated 1.54 (g)of which unsaturated 0.90 (g)
- Fibers 0.09 (g)
- Sodium 34.88 (mg)
Indicative values for a portion of 16 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 1 1/4 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1 cup Water
- 7 tbsp Butter
- 4 Eggs
- Pot Lagostina Every Stainless Steel Deep Casserole Ø 14 cm, Induction, Gas, and Oven up to 482°F (250°C), Shiny Exterior and Satin Interior Finish, with Long Handle and 3-Layer Base
- Piping Bag SOGUDE Disposable Piping Bags, 100 Pieces Pastry Bag, Cream Preparation Kit with 7 Stainless Steel Nozzles and 5 Sealing Straps
- Cooktop AMZCHEF Single Induction Cooktop, 2000W Slim Design Cooktop, 10 Power Levels, 10 Temperature Levels, Touch Sensor Control, Timer, Black
In a saucepan, pour water, butter, bring to a boil. Lower the heat, add the flour, salt, and sugar all at once and stir immediately with a wooden spoon. You will see that in a few seconds, you will obtain a dense, soft, and compact dough, stir until it comes away from the sides of the pan. Remove from heat and let it cool, stirring occasionally.
At this point, add the eggs, one at a time. Mix the first egg well with the spoon, and only when the first one is well absorbed, add the second. Continue mixing until the dough is thick. It should fall off the spoon if shaken, like a nice dense pastry cream.
Start by placing parchment paper on the baking tray. Use a piping bag with a smooth 1 cm nozzle. Insert a good portion of dough into the bag and create cones, the diameter of each cream puff should be about 1.4 inches (3.5 cm) and should be placed about 1.2 inches (3 cm) apart. After filling the tray, with a fork dipped in water, flatten the tips of the puffs to round their shape.
Preheat the oven to 392°F (200°C) and bake the puffs in the middle section. Bake at 392°F (200°C) without opening the oven for about 20 minutes, during this phase you will see the puffs puff up and turn golden. Remove your Choux pastry puffs, ready to be filled.
storage, tips, for choux pastry (cream puffs)
If closed in an airtight container, they can last 2 days, otherwise, you can easily freeze them.
SPECIAL: Guide to the best induction cooktops
FAQ
What is the secret to making choux pastry rise?
Hot oven at 392°F (200°C) and absolutely not opening the oven for the first 20 minutes
