Choux pastry is one of the foundations of pastry, a very delicate and light base with a neutral taste, indeed, its versatility is fantastic because, if we want to give our pastries a savory taste, the filling will be, for example, cheese cream, artichoke cream, salmon, or dried tomatoes. On the other hand, if we want to give it a sweet taste, the filling could be custard, chantilly cream, or a delicious chocolate ganache. There are many pastry preparations with choux like the Saint Honoré cake or the delicious and greedy St. Joseph’s pastries, a true source of goodness.
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- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 30.28 (Kcal)
- Carbohydrates 1.85 (g) of which sugars 0.07 (g)
- Proteins 0.78 (g)
- Fat 2.23 (g) of which saturated 1.37 (g)of which unsaturated 0.86 (g)
- Fibers 0.08 (g)
- Sodium 34.60 (mg)
Indicative values for a portion of 6 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
Choux Pastry Ingredients
- 2.1 oz water
- 2 tbsp butter
- 0.3 cup all-purpose flour
- 1 egg
- 1 pinch salt
Tools
- Piping bag with 10 mm star nozzle
- Whisk
- Spatula
- Saucepan
I bought the piping bag on Amazon, if you are interested you can find it HERE
Prepare the choux pastry
Pour the water, butter, and salt into a saucepan and bring to a boil. As soon as the water boils, remove the saucepan from the heat and add the sifted flour at once. Stir quickly with a whisk to prevent lumps from forming for 2 or 3 minutes, on low heat. Dry the dough and stir quickly this time with a wooden spoon, beating the mixture vigorously (you will see that the mixture will soon become consistent and soft, detaching from the sides forming a ball).
Let the dough cool in a bowl and add the slightly beaten egg, then work with a whisk until the dough becomes homogeneous.
Place the dough in a pastry bag with a number 10 star or smooth nozzle (I prefer star-shaped) and form the pastries, making sure to space them apart directly on a baking sheet covered with parchment paper.
Bake at 356°F for 30 minutes with the valve open, place a teaspoon between the door and the oven, turn off the oven, open the door and let them dry and cool before filling them.
I can store them for a couple of days in a tin box, freeze them for a month, or fill them immediately with custard or chantilly cream
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