Choux pastry cooked in an air fryer, perfect for filling with sweet or savory preparations.
Choux pastry, the star of iconic desserts like cream puffs and éclairs, meets a new dimension: the lightness and crispiness that only an air fryer can provide.
This recipe aims to combine the best of both worlds: the historical and magical choux pastry, capable of transforming into refined desserts or delicious appetizers, and the innovation of an appliance that revolutionizes cooking, making dishes not only healthier but also incredibly practical to prepare.
For this basic recipe, we used the Moulinex EZ5058 air fryer with a 4.2-liter capacity.
“SPECIAL: Guide to the best air fryers“
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 15/20 pieces (depending on the type chosen)
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for choux pastry cooked in an air fryer:
- 1 cup water
- 3 oz butter
- 1 pinch fine salt
- 1 cup all-purpose flour
- 4 medium eggs (at room temperature)
Tools for choux pastry cooked in an air fryer:
- 1 Air Fryer
- 1 Pastry Bag
- 1 Saucepan
Steps for preparing and cooking choux pastry in the air fryer:
In a saucepan, put the water, butter cut into pieces, and a pinch of salt; heat the mixture until it is almost boiling, remove the saucepan from the heat and add all the flour at once, stirring well with a wooden spoon to obtain a homogenous dough.
Return the saucepan to the heat on medium-low and keep stirring with the spoon, cook until a film forms at the bottom of the saucepan (about 3-4 minutes), then turn off the gas and let cool slightly for a few minutes.
Add the eggs to the mixture one at a time and until they are incorporated into the dough, do not add the next until the previous is fully mixed in; you can do this process by hand with a wooden spoon, with a hand mixer, or by placing the mixture in a stand mixer.
Transfer the mixture into a pastry bag with a star nozzle.
Line the air fryer grill with parchment paper, now you can make the cream puffs or zeppoles:
– for zeppoles, make a circle of 3 inches (7-8 cm) according to your desired size, then make another circle on top of the one made.
– for cream puffs, make small heaps of dough about the size of a walnut, then slightly flatten the surface with the back of a wet teaspoon to smooth out the tip; we also added some granulated sugar to some cream puffs, perfect for making cream puffs with cream.
If making this size, the pieces will be about 30 depending on the size you make.
Place the basket in the air fryer and cook for 10 minutes at 356°F (180°C) and 10 minutes at 392°F (200°C); for the zeppoles, if you don’t have a dual-resistance fryer, turn them over in the last 2 minutes to achieve perfect cooking.
For the cream puffs, cook for 8 minutes at 356°F (180°C) and another 8 minutes at 392°F (200°C); when switching from one temperature to another, do not open the air fryer drawer.
Once cooked, transfer them to a cooling rack (this way, air circulates under your cream puffs/zeppoles as well).
Continue with the same procedure with the remaining dough.
Once cold, they are ready to be filled.
OVEN BAKING:
For oven baking, bake at 338°F (170°C) for 25-30 minutes, never opening the oven during baking.
FAQ (Frequently Asked Questions)
What can I substitute for water?
with whole or partially skimmed milk for a richer and creamier dough, ideal for sweet preparations; or for the savory version, you can use a light broth (vegetable or chicken) for a more intense and harmonious flavor in savory dishes.
Can I use clarified butter?
certainly, it offers greater stability during cooking.
Can I use other types of flour?
you can use whole wheat flour for a rustic touch and a fuller flavor, but less light compared to all-purpose or pastry flour; or for a gluten-free version using rice or corn flour (in this case, the ingredients need to be rebalanced).
