Choux Pastry (Pâte à Choux) Recipe
Prep Time: 15-20 Minutes | Bake Time: 30 Minutes
Adapted from: Michael Ruhlman
1 stick unsalted butter (1 stick of butter = 113.5 grmas or 4 oz. or 1/2 cup or 8 tablespoons)
Scant 1 cup water
1/4 teaspoon salt
4 small eggs or 1 cup eggs
1 cup all-purpose flour
Put the butter and and water into a saucepan on low heat.
Add in the flour and salt, turn heat to simmer. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
Transfer the dough to a different container and leave to cool for about 5 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.
Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
Bake in a preheated oven at 425 F (220C) for about 10 minute, and then at 375F (190C) for 20 minutes or until they turn golden brown. Remove from oven and serve warm.
- Some eggs are bigger (or more “watery”) than the others. Use small eggs or just barely 1 cup of eggs if you can’t decide on the size of the eggs.
- In warmer countries, the pastry dough might be too “runny” and hard to form a shape when you’re ready to bake the choux pastry. Chill in the fridge for about 20 minutes before piping them for baking.
- You can use aluminum foil for baking but not ideal as the bottom will be burned. I ran out of baking sheet hence I used aluminum foil.