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Choux Pastry ( Pâte à Choux )
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Choux pastry is a pastry dough used in many desserts, for example: cream puffs, profiteroles, French beignets, and gougères (cheese puffs). I have loved choux pastry since I was a child, snacking non-stop on cream puffs, not knowing that it was called choux pastry until much later in life.

Choux Pasty  (Pate a Choux)

Now that I have a son, I often make choux pastry for him and offer it to him during snack time. He absolutely loves it, even though he is a picky eater. What’s not to love about these light, fluffy, airy, buttery, and eggy pastry? What I love about choux pastry is that it’s so easy to make, takes only five (5) ingredients that you will always have, and the baking process takes only 10 minutes. What’s more, once you make the choux pastry, you can easily make them into cream puffs, profiteroles, ice cream dessert (just add a scoop of ice cream), etc. You can also be creative and stuff savory filling (think chicken salad) into the puff pastry and make it into a light meal. If you love cheese, add some cheese and you have the addictive gougères. The possibilities are endless!

For baking, you can use a pastry bag for piping. However, you can easily pipe the dough using a plastic bag such as Ziploc bag.  Just cut off a small corner at one of the bottom sides and transfer your dough inside the bag. Anyway, 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 10 minutes will help.

Choux Pasty  (Pate a Choux)

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Choux Pastry (Pâte à Choux) Recipe

Prep Time: 15-20 Minutes | Bake Time: 30 Minutes
Adapted from: Michael Ruhlman

Ingredients:

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

Method:

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.

Cook’s Notes:
  1. 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.
  2. 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.
  3. 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.

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