Choux Pastry Recipe
Ingredients:
1 cup water
1/2 teaspoon salt
1/2 cup butter sliced
1-1/4 cups flour (all purpose)
7 eggs, or more as needed
Method:
Combine water, salt, butter in a saucepan over medium heat, bring to a simmer.
Just as the butter melts, add the flour all at once.
Stir with a wooden spoon until the mixture forms a ball, pulls away from the sides and leaves a whitish film on the bottom of the pan.
Transfer to a bowl and work with a wooden spoon to cool it down slightly.
Work the eggs in one at a time, beating well with each addition.
The dough must be stiff enough to hold it’s shape when piped but loose enough to pipe...
You have added enough eggs if the dough droops from a spoon held sideways.
Use immediately with the following recipes:
Ecliars
Cream Puffs
Pastry Cream
(*also spelled prophitrole, profitrolle, profiterolle)
What’s Hot
-
Chocolate Cupcakes
One Bowl And Easy
One Bowl Chocolate Cupcakes Steph from Cupcakes and Sundry shows you a recipe for simple one bowl chocolate cupcakes.
-
Caramel Sauce
Ice Cream's best friend
Caramel Sauce! How can you live without this stuff on your Ice Cream, or Cake? If you’ve been scared off by all the warnings about how hard it is to make (sugar that crystalises into rock hard candy), don’t worry; this recipe has a bit of corn syrup in it. The syrup keeps the mixture liquid - easing your fears.
-
Sambal / Sambol Shrimp
succulent grilled perfection
Doesn't matter how you spell it... It's tasty and full of flavour, just right for a lazy summer grill.
-
Bread Pudding
With Glenfiddich
Perfect dessert with a hint of single malt!
-
Microwave Peanut Brittle
So Easy!
This stuff almost makes itself...
-
Chef School
George Brown College
Learn to cook with videos from the pros!
Leave Us A Comment
Video Transcript - click to open
Hi! Very welcome back to Le Gourmet TV. Today, we are going to be making choux pastry or a cream-puff pastry. It's more of a batter than a pastry, really. So, let's get started. On medium high heat, heavy bottom pot, and one-and-a-half cups water, half a teaspoon of salt and a half a cup of butter. And what we want to do is just bring this up to temperature, butter is melted and everything is mixed together.
Now if you are watching this video on one of our syndication partners, come on back to legourmet.tv to get the recipe, and if are on Le Gourmet TV, click just below the video and a new page will open with a 4x6 download-able recipe cart.
So our butter-water-salt mixture is now melted and incorporated, and I have got a couple of quarter of flour, all-purpose flour, and you just add it all at once, and start stirring it together. And you want to stir this until it forms a cohesive mass and it just becomes one ball. You are going to know that it's done when it starts to stick to the bottom of the pot and you see a little bit of a layer or a film of the flour mixture, coating the inside of the pot, making up way.
And you can just kind of see that's happening now. So we are done with the cooking process. We are going to go over to the other counter and add the eggs. Great! So we have got seven eggs, and what you want to do is take your dough at this point, and in a glass bowl, you just want to work it for about a minute, just to bring the temperature down, because again, you don't want to cook these eggs.
So you just kind of vigorously stir it, help it to cool down. So I think the temperature should be good at this point, and you want to add your eggs. I have got seven eggs here. Add them maybe one or two at a time, at the beginning, just beat them in. Once the first ones are in, add a couple more, and the last two.
So the starting point is seven eggs. You may need to add more and you are going to know that you have got it enough when you drag the wooden spoon through the middle, and it just starts to close in on itself. If it doesn't start to close in on itself, then it's too stiff and you want to add one egg at a time, even half an egg at a time, until you get it just right.
And you know, seven eggs is the starting point, seven eggs works for me, but you know in your area, if you are using large or extra large, may be you need to use less. So, that's it, choux pastry or a cream-puff pastry. You want to use this almost immediately and you can make cream puffs or éclairs with it. So, come on back for the next episode, and we will show you how to pipe them out and cook them. Thanks for stopping by!
Now if you are watching this video on one of our syndication partners, come on back to legourmet.tv to get the recipe, and if are on Le Gourmet TV, click just below the video and a new page will open with a 4x6 download-able recipe cart.
So our butter-water-salt mixture is now melted and incorporated, and I have got a couple of quarter of flour, all-purpose flour, and you just add it all at once, and start stirring it together. And you want to stir this until it forms a cohesive mass and it just becomes one ball. You are going to know that it's done when it starts to stick to the bottom of the pot and you see a little bit of a layer or a film of the flour mixture, coating the inside of the pot, making up way.
And you can just kind of see that's happening now. So we are done with the cooking process. We are going to go over to the other counter and add the eggs. Great! So we have got seven eggs, and what you want to do is take your dough at this point, and in a glass bowl, you just want to work it for about a minute, just to bring the temperature down, because again, you don't want to cook these eggs.
So you just kind of vigorously stir it, help it to cool down. So I think the temperature should be good at this point, and you want to add your eggs. I have got seven eggs here. Add them maybe one or two at a time, at the beginning, just beat them in. Once the first ones are in, add a couple more, and the last two.
So the starting point is seven eggs. You may need to add more and you are going to know that you have got it enough when you drag the wooden spoon through the middle, and it just starts to close in on itself. If it doesn't start to close in on itself, then it's too stiff and you want to add one egg at a time, even half an egg at a time, until you get it just right.
And you know, seven eggs is the starting point, seven eggs works for me, but you know in your area, if you are using large or extra large, may be you need to use less. So, that's it, choux pastry or a cream-puff pastry. You want to use this almost immediately and you can make cream puffs or éclairs with it. So, come on back for the next episode, and we will show you how to pipe them out and cook them. Thanks for stopping by!
Search Le Gourmet TV