Choux pastry is a classic in pastry making, one of the most used bases alongside Sponge Cake. Choux pastry is perfect for making perfect cream puffs to fill with custard or Chantilly cream and create fantastic profiteroles, or to make refined éclairs to bring as a gift when invited to dinner, or even to delight all the dads, make excellent St. Joseph’s zeppole. Being a neutral dough, choux pastry can also be used for savory preparations. In short, with choux pastry you can prepare many delicious treats. You might also be interested in;
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 0.63 cup water
- 5.64 tbsp butter
- 1 pinch salt
- 0.95 cup all-purpose flour
- 3 eggs
Tools
- Saucepan
- Ladle
- Electric whisk
- Piping bag
- Baking trays
- Parchment paper
Steps
In the Thermomix bowl, I poured the water, salt, sugar, and butter and cooked for 5 minutes at speed 1 at 212°F.
I added the flour and worked for 20 seconds at speed 4. I let it cool for about 10 minutes.
Finally, I added the eggs and worked for another 50 seconds at speed 5.
I transferred it to a piping bag and used it.
Perfect for St. Joseph’s zeppole and cream puffs.
I heated the milk in a saucepan with the butter, salt, and sugar.
I added the flour and stirred until it detached well from the sides.
I transferred it to a bowl, let it cool for 10 minutes, and added the beaten eggs in 2 batches. With the electric whisks, I mixed everything well.
I transferred it to a piping bag and used as above.
The ready dough can be stored in the fridge for at least 3 days, as long as it is sealed well so it does not dry out.
