Classic choux pastry, a French culinary marvel, is a simple yet versatile dough that forms the foundation of delightful pastries. Combining flour, water, butter, and eggs, it undergoes a unique cooking process on the stovetop. Once baked, it transforms into airy, hollow puffs with a crisp exterior, awaiting delicious fillings like luscious creams or filled with scoops of vanilla ice cream topped with a drizzle of warm chocolate sauce. From elegant cream puffs to eclairs and profiteroles, the possibilities are endless with this light and delightful pastry, making it a timeless favorite for dessert enthusiasts and bakers alike.
French Choux Pastry
- 1 cup water
- 1 stick unsalted butter cut into pieces
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon sugar
- 4 large eggs room temp
- Preheat oven to 425 degrees.
- In a large saucepan, combine water, butter, sugar, and salt.
- Cook over high heat until butter is melted and liquid comes to a rolling boil.
- Remove from heat and add flour all at once. Using a wooden spoon, mix in flour until no lumps remain. Return saucepan to stovetop and continue to cook until a dough forms; about 1 – 2 minutes. Remove from heat and continue to stir allowing the dough to cool slightly.
- Using a hand held mixer, add eggs one at a time being sure the egg is fully incorporated before adding the next. Once all the eggs are added, continue to mix until a smooth shiny paste forms. To test for doneness, lift the beaters up and the paste should drop back into the bowl forming a "V" shape off the beater.
- Line an baking sheet with parchment. Drop by heaping tablespoonfuls spacing them 3 inches apart. Bake for 25 minutes until, puffed and lightly golden brown. Turn off oven, using a wooden spoon prop oven door open to allow the puffs to cool down slowly. This will prevent them from deflating.
- Once the puffs are cooled, split and fill with your favorite custard, ice cream, mousse…the possibilities are endless.Enjoy!MBK