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Choux Pastry buns baked.

How to Make Choux Pastry

  • Author: Kelli Avila
  • Prep Time: 00:15
  • Cook Time: 00:03
  • Total Time: 18 minutes
  • Category: Pastry

Description

Choux Pastry, despite it’s reputation, is actually quite easy to make. Use it to make all different types of desserts, such as cream puffs, eclairs, fried crullers or churros. This guide is all about How to Make Choux Pastry so you can master that magical pastry and make endless desserts!


Ingredients

  • ½ cup (115 grams) water
  • ½ cup (115 grams) whole milk
  • ½ cup (112 grams) unsalted butter, cut into 8 pieces
  • ½ teaspoon kosher salt
  • 11/4 cup (150 grams) all-purpose flour, sifted
  • 4 large eggs

Instructions

  1. Add water, milk, butter and salt to a medium pot. Turn the heat on to medium, and stir the mixture while the butter melts. Once the butter is melted, remove from the heat briefly to stir in the flour.
  2. Return the pot to the heat, and cook this flour mixture while stirring and mashing the dough up against the bottom of the pot, until it forms itself into a ball, and the dough has reached a temperature of 175º, about 1 to 2 minutes.
  3. Transfer the dough to a clean bowl, if desired (see note). Let the dough cool slightly until it is just barely warm, about 5-10 minutes.
  4. Whisk eggs together in a liquid measuring cup. Pour about ¼ of the whisked eggs into the dough, and vigorously stir the dough together with a wooden spoon until the egg is fully mixed into the dough. Repeat this process of adding in about ¼ of the eggs, while mixing, two more times. When the last remaining ¼ of the eggs are left, add in a tablespoon of the egg at a time, and mix together until the dough looks shiny and drapes off a spoon to form a “V” shape. Do not add in so much egg that the mixture is very loose. You may not use all of the egg.
  5. The choux pastry is now ready! Transfer the mixture to a piping bag, if desired.
  6. Bake or fry, as desired. See this recipe here for making Cream Puffs.

Notes

You can make your choux directly in the pot you cooked it in, unless the pot has formed a thick film on the sides and the bottom during cooking. If it has, simply transfer it to a medium bowl after cooking the panade.

If there is any egg leftover after mixing in just enough egg, you can use it to eggwash any baked choux pastry.

Keywords: How to Make Choux Pastry