1.0Delicious Recipeshttps://www.gzrecipes.com/enilricettariotimoelavandahttps://www.gzrecipes.com/en/author/ilricettariotimoelavanda/rich600338<blockquote class="wp-embedded-content" data-secret="sFn1zC6PlE"><a href="https://www.gzrecipes.com/en/ilricettariotimoelavanda/soft-french-choux-pastry/">Soft French Choux Pastry</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/ilricettariotimoelavanda/soft-french-choux-pastry/embed/#?secret=sFn1zC6PlE" width="600" height="338" title="“Soft French Choux Pastry” — Delicious Recipes" data-secret="sFn1zC6PlE" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/SOFT-FRENCH-CHOUX-PASTRY-4-scaled-1.jpg25601702The soft French choux pastry is a recipe by Master Iginio Massari, from his book 'Not Just Sugar' vol.1. The French choux, compared to the Italian one, remains much softer due to the presence of milk, which also gives it a more intense color. The making of the soft French choux pastry is the same as the Italian one, but you need to pay a bit more attention during baking because the coloring happens faster. It is recommended to bake at a slightly lower temperature and, if necessary, for a slightly longer time to allow them to dry well inside. They are great filled with diplomatic cream or Italian chantilly or with simple pastry cream.