Choux pastry, from the French word choux (meaning cabbages), is a neutral-tasting dough widely used in pastry and gastronomy.
With this dough, you can make cream puffs or elongated éclairs.
Choux pastry is very manageable and can be baked into different shapes depending on what we need to use it for.
Thanks to its delicate taste, it is suitable for filling with savory ingredients as well, making it versatile for both snacks and appetizers.
Choux pastry is a base dough that I am sure will be very useful to you, follow my recipe!
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Approx. 1600 Kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: About 50 cream puffs or éclairs
- Cooking methods: Slow heat, Slow cooking
- Cuisine: International
- Seasonality: All seasons
Ingredients for Choux Pastry
- 1 cup Water
- 3.5 oz Butter
- 1.25 cups All-purpose Flour
- 1 pinch Salt
- 1 tsp Sugar
- 4-5 Eggs (depending on size)
Preparation of Choux Pastry
Put the water, butter, and salt in a saucepan, and turn on the heat to high until boiling.
Once it starts boiling, remove from the heat and add the sifted flour all at once, the sugar, and mix well, then return to medium heat, continuing to mix for another 4-5 minutes until a film forms on the bottom of the pot; at this point, remove from heat and let it cool.
Once lukewarm, add one egg at a time and mix well until they are well blended.
Put the mixture in a pastry bag and you can make cream puffs, zeppole, profiteroles… and if you want to use savory fillings, omit the teaspoon of sugar in the dough.
Bake in a hot oven at 428°F for about 10-12 minutes.
