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Choux  Pastry


4 people


45 minutes



– 1 stick (4 oz. or 113 g) unsalted butter – 1 cup water – 1/4 teaspoon salt – 4 eggs or 1 cup eggs – 1 cup all-purpose flour

Step 1

Put the butter and and water into a saucepan on low heat.

Step 2

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.

Step 3

Transfer the dough to a big bowl and leave to cool for about 5 minutes. Beat in the eggs one at a time using an electronic mixer (low speed) until the mixture is well combined and sticky.

Step 4

How to Pipe Choux Pastry? Using a plastic bag with one of its bottom corners cut off (cut 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.

Step 5

Squeeze and pipe the dough onto a greased baking sheet or a baking sheet lined with parchment paper. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.

Step 6

Bake in a preheated oven at 425°F (220°C) for about 10 minute, and then at 375°F (190°C) for 20 minutes or until they turn golden brown. Remove from oven and serve warm.

How Many Calories per Serving? This recipe is only 475 calories per serving.

Choux pastry or Pâte à Choux is a French pastry made of eggs, butter and flour. Learn all about its ingredients, fillings, tips and how to pipe with this easy choux pastry recipe.

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