Here in the How to Make section: Choux Pastry, it’s the base for making excellent cream puffs or exquisite zeppoles. It’s a somewhat long and tiring process, but given the result, I assure you it’s worth it!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 45 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.5 cups Flour
- 0.85 cups Water
- 7 tbsp Butter
- 5 Eggs
- 1 pinch Fine salt
Preparation
Put the water and butter cut into pieces in a pot.
Melt over moderate heat, stirring with a wooden spoon.
Once the water starts boiling, add all the flour at once.
Stir constantly with a wooden spoon until the mixture thickens and a film forms on the bottom of the pot (this takes just a few minutes).
The dough is slightly hard to stir.
As soon as it forms a ball, it’s ready. Remove from heat and place everything in a bowl to cool.
Now add a pinch of salt and the eggs one at a time to the slightly warm dough, mixing well and trying to incorporate air.
Stir with a wooden spoon or, if you prefer, with a spatula until everything is well combined, and continue mixing until the mixture becomes soft.
Let it rest for an hour, covering it with a sheet of plastic wrap.
Suggestions/Advice
Make sure to add all the flour at once to the water with the butter and stir until it is completely absorbed.
Add the eggs one at a time, adding the next one only when the previous has been completely incorporated.
If you liked How to Make: Choux Pastry, check out the wonderful desserts you can make with Choux Pastry:
Cream Puffs filled with Custard
Baked Baskets with Black Cherry Custard
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