Choux Pastry
PREP TIME
6 Minutes
COOK TIME
30/35 Minutes
TOTAL TIME
45 Minutes (includes piping time)
INGREDIENTS
- 1/2 cup (115g; 8 Tbsp) unsalted butter, cut into 8 pieces
- 1/2 cup (120ml) water
- 1/2 cup (120ml) full cream milk
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 cup (125g) all-purpose flour (spoon and levelled)
- 4 large eggs beaten
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
- 1 Slab Diary Milk Chocolate
- ¼ Cup Cream
TIPS AND TRICKS
- Spray the parchment paper with water as this will help produce a lighter choux by creating steam in the oven
- Use a wooden spoon when mixing your flour into the milk and butter mixture as this makes it much easier to incorporate the mixture
- Beat your eggs and add them in 30-second intervals beating constantly. You will more than likely always only use ¾ of the egg, but this will depend on egg size. Most important is to stop adding egg when you have a glossy sticky dough. If you add past this stage the pastry will become too thin.
PIN IT
METHOD
- Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
- Read this step in full before starting. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
- Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
- Profiterole Shells : Preheat oven to 205 degrees celcius. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag fitted with a size 1A piping nozzle. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 170 degrees celcius and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
Choux Pastry
PIN IT
INGREDIENTS
- 1/2 cup (115g; 8 Tbsp) unsalted butter, cut into 8 pieces
- 1/2 cup (120ml) water
- 1/2 cup (120ml) full cream milk
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 cup (125g) all-purpose flour (spoon and levelled)
- 4 large eggs beaten
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
- 1 Slab Diary Milk Chocolate
- ¼ Cup Cream
TIPS AND TRICKS
- Spray the parchment paper with water as this will help produce a lighter choux by creating steam in the oven
- Use a wooden spoon when mixing your flour into the milk and butter mixture as this makes it much easier to incorporate the mixture
- Beat your eggs and add them in 30-second intervals beating constantly. You will more than likely always only use ¾ of the egg, but this will depend on egg size. Most important is to stop adding egg when you have a glossy sticky dough. If you add past this stage the pastry will become too thin.
METHOD
- Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
- Read this step in full before starting. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
- Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
- Profiterole Shells: Preheat oven to 205 degrees Celcius. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag fitted with a size 1A piping nozzle. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 170 degrees Celcius and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow cooling completely before filling.
PREP TIME
6 Minutes
COOK TIME
30/35 Minutes
TOTAL TIME
45 Minutes (includes piping time