Dessertsbiggerbolderbaking4.5
Choux Pastry (Pâte à Choux)
Make my choux pastry recipe with expert tips and troubleshooting advice to create light, crispy éclairs and cream puffs every time!
⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- wooden spoon
- pan
📝 Preparation Steps
1
Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.
2
Heat the milk, butter, and salt over medium heat. When the butter has melted, whisk the flour all at once until the mixture comes together and forms a dough.
3
Now use a wooden spoon to cook the dough, stirring constantly over low heat for ⏱️ 2 minutes or until the dough begins to form a all and becomes a little drier.
4
Take the pan off the of the heat and allow the dough to cool slightly. Add in the eggs one at a time and stir using a wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste.
(8 fl oz/225 ml) whole milk1 cup(5 oz/142 g) all-purpose flour1 cuplarge eggs, (at room temperature )4
5
Spoon the mixture into a pastry bag fitted with a large plain round tip.
6
Pipe the choux pastry into 1 ½-inches wide and 1-inch high rounds You should have about 18 - 20 puffs.
7
With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, slick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up.
8
Bake for ⏱️ 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another ⏱️ 10 minutes.
9
Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping.
10
Cover and store the puffs in the fridge for up to 3 days.
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