Choux Pastry Step by Step
Servings: 30 choux
A French Pastry classic, basic recipe for chouquettes or chocolate and vanilla icecream profiteroles , or gougeres as a savory appetizer treatr. Easy to master and quich to bake.
Print Recipe
Ingredients
- 125 ml milk
- 125 ml water
- 100 gr butter diced
- 1 pinch salt about 4 grams
- 140 gr flour ideally all-purpose flour
- 4 eggs of 50 gr each or 3 large eggs
Instructions
- Preheat oven at 180°C / 350°F. Prepare all ingredients in advance as everything goes very fast.
- In a pan over a medium heat, heat water, salt and diced butter until butter is melted.
- At the first broth, remove from the heat and add all the flour at once. Stir vigorously until you get a homogeneous mixture.
- Place again on your stove and keep on stirring for 1-2 minutes until the dough dryes a bit and comes away from the sides of the pan.
- Pour into a bowl. In a separate bowl, beat an egg and stir it into the mixture. Repeat with the 3 remaining eggs.
- On a baking tray covered with baking paper, form bowls (or use piping bag).
- Bake for about 10 min at 180°C. / 350°F. The baking time depend on the size of your choux puffs.