:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/xzg9E1mv-OxtK0Tx13ws/370dfaee9564d5ec51e2694c9a9739.jpeg "How to make French Choux Pastry Dough")
How to make French Choux Pastry Dough
Choux pastry is a French pastry dough that is used for various desserts, such as cream puffs, éclairs, and profiteroles. It is a light, airy dough that puffs up when baked with a hollow that can be filled.
Ingredients
- 1 Cup flour
- 1⁄2 Cup unsalted butter
- 1 Cup water
- 1⁄4 teaspoon salt
- 4 eggs
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Directions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a saucepan, combine the water, butter, and salt. Bring it to a boil over medium heat while stirring gently. Make sure that the butter melts completely before you move on to the next step.
Once the mixture is boiling, add the flour all at once. Stir vigorously until the mixture turns into a smooth ball. Cook it for another 2-3 minutes to dry out any remaining moisture.
Take the saucepan off the heat and cool the mixture slightly.
In a separate bowl, whisk the eggs until light and fluffy.
Add the eggs to the dough mixture a little at a time, until you achieve a smooth, shiny, and pipeable dough. Move to a piping bag fitted with a large, round tip.
On a sheet lined with parchment, pipe the dough into mounds about 1-2 inches in size.
Bake for 20-25 minutes or until golden brown.
Once done, remove the choux pastry from the oven and let them cool on a rack.
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TammersHow to make French Choux Pastry Dough
Choux pastry is a French pastry dough that is used for various desserts, such as cream puffs, éclairs, and profiteroles. It is a light, airy dough that puffs up when baked with a hollow that can be filled.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a saucepan, combine the water, butter, and salt. Bring it to a boil over medium heat while stirring gently. Make sure that the butter melts completely before you move on to the next step.
Once the mixture is boiling, add the flour all at once. Stir vigorously until the mixture turns into a smooth ball. Cook it for another 2-3 minutes to dry out any remaining moisture.
Take the saucepan off the heat and cool the mixture slightly.
In a separate bowl, whisk the eggs until light and fluffy.
Add the eggs to the dough mixture a little at a time, until you achieve a smooth, shiny, and pipeable dough. Move to a piping bag fitted with a large, round tip.
On a sheet lined with parchment, pipe the dough into mounds about 1-2 inches in size.
Bake for 20-25 minutes or until golden brown.
Once done, remove the choux pastry from the oven and let them cool on a rack.
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