Classic Choux Pastry

★★★★☆
Prep: 20 mins Cook: 25-30 mins (est.) Serves: Variable

Ingredients

  • 125 ml water
  • 60 g unsalted butter
  • 75 g all-purpose flour
  • 2 large eggs (approximately)
  • Pinch of salt

Instructions

  1. 1. In a saucepan, bring water, butter, and salt to a boil.
  2. 2. Add flour all at once and mix vigorously.
  3. 3. Continue cooking over heat, stirring constantly, until dough is smooth and pulls away from the pan.
  4. 4. Cool slightly, then gradually add eggs, stopping when dough is shiny and forms a 'bird's beak' when lifted.
  5. 5. Pipe desired shapes onto parchment-lined baking sheets.
  6. 6. Bake at 180°C (355°F) until puffed and golden. Do not open oven during baking.
  7. 7. At the end of baking, prop oven door slightly open to dry the choux.
Professional tips: Add flour all at once for proper texture. For better color, use 50% water + 50% milk. Bake at 170-180°C in static oven. The dough should form a 'bird's beak' when properly mixed with eggs. Dry choux at end with oven door slightly open to prevent sogginess.
· Paris cooking class - Georganne Campbell
choux pastry, French technique, pastry, profiteroles, éclairs, baking, eggs