Choux Pastry

Baking and Desserts | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Choux Pastry

Ingredients

Wheat Flour - 7.1 oz
Water - 6 fl oz
Sugar - 3.9 oz
Butter - 3.5 oz
Farm fresh eggs - 5 pieces
Salt - a pinch
Egg white - 2 pieces
Vanilla salt - to taste
Nuts - 1.1 oz
Cream - to taste
Cake crumbs - 1.1 oz

Step by Step guide

Step 1

Place butter, salt, and water in a saucepan and put it on the heat. When the mixture boils and the butter is completely melted, add the sifted flour all at once.

Step 2

Stir thoroughly and quickly, keeping it on the heat, until all the flour is well incorporated. Transfer the dough to a bowl and cool it to at least 60–158°F (can be lower).

Step 3

Beat the large eggs in a separate bowl. Gradually add the eggs to the dough, mixing each time until smooth. The finished dough should have a uniform structure, a sticky consistency, and should fall from a spoon when tapped against the edge of the bowl.

Step 4

Transfer the dough to a piping bag and pipe it into round mounds on a baking sheet lined with parchment paper.

Step 5

Bake for 10 minutes at 410°F, then for 25 minutes at 356°F. It is better to slightly overbake choux pastries than to underbake them, as they will collapse in the latter case. Also, do not open the oven during baking.

Step 6

For the meringue cream, whip the egg whites until stiff peaks form, add sugar and vanilla sugar, and continue whipping until you achieve a thick, smooth, white, and glossy mass.

Step 7

Fill the pastries with the meringue cream using a piping bag. Coat the tops with buttercream or jam and sprinkle with crumbs or chopped nuts. Chill. This recipe yields 30 pastries.