Choux Pastry

Jump to Recipe Print Recipe

And what to do when you are in holiday and cannot travel?

Well, this is simple: bake!

Bignè are made with Choux pastry and are very versatile. Can be filled or simply garnish on the surface, can be used for the creation of profiteroles, eclairs and croquembouche, they are an easy dessert or appetiser to prepare and, despite their simplicity, full of taste.

It only takes about 15 minutes to prepare and the options for filling are endless.

What is choux pastry or in French pâte à choux? Choux pastry is a French pastry dough, pronounced shoe pastry. 

Choux Pastry
The centers of these pastries are soft, light, and airy and the exterior is golden and crisp. What a beautiful marriage of textures!!
Check out this recipe

“Choux” means cabbage and pâte means paste. So, in other words, cabbage paste. Why is it called “cabbage paste”? The name comes from the resemblance to little cabbages. 

Choux pastry has the reputation for being difficult, but it’s surprisingly simple. 

And if I managed to do it, you’ll definitely be able to do it too.

This is my second time I make Choux pastry and I’ll admit that I’m very pleased with the result (This is just me being modest 😉)

Now let’s go to the step-by-step recipe for the Choux pastry.

Ingredients for the Choux pastry (around 40 pieces):

  • 125 ml Milk
  • 125 ml Water
  • 100 g Butter
  • 1/2 tsp Fine Salt
  • 1 teaspoon Granulated Sugar
  • 150 g Flour
  • 4 Eggs

Directions:

To prepare the choux pastry, put the milk, water and butter in a pan, add salt and sugar and melt. 

Choux pastry – Popsicle Society

Stir, then off the heat add the flour, mix thoroughly and put back on the low heat, until the dough is compact and comes off from the walls of the pan. 

Remove from heat and add the eggs, one at a time, and add the next one only when the previous one is completely incorporated.

Choux pastry – Popsicle Society

You will need to get a smooth dough that runs smoothly and slowly, with a pipeable consistency. Wait a few minutes for it to cool down and in the meantime heat the oven to 180 degrees C. 

Never miss a recipe:

With a piping bag fitted with a piping tip, form 2-3 cm diameter mounds, well spaced, on a baking sheet lined with baking paper. 

Bake for 20-30 minutes, until the dough is puffy and golden. 

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.

Choux pastry – Popsicle Society

Allow to cool completely before filling.

Split open pastries and fill with pastry cream, vanilla or lemon curd, whipped cream, jam, a combination of these, or your favorite filling or even serve them as they are with just a little bit of sprinkled icing sugar on top. Or you can also poke a hole in the pastries and pipe the filling inside.

For a savoury version I’ve filled them with ham & ricotta cheese mousse and green olives.

For a sweet version I’ve filled them with pastry vanilla cream, using my recipe of Super Easy home-made vanilla cream below:

Super easy home-made vanilla cream

The centers of these pastries are soft, light, and airy and the exterior is golden and crisp. What a beautiful marriage of textures!!

The secret for a perfect choux is to respect the exact quantity of the ingredients. For this recipe I use eggs of 57 g each. 

Humidity, the exact size of egg, or an accidental extra 1/2 teaspoon of flour creates inconsistencies. If the eggs are too big, you can get some nice flat pancakes instead of pastries.

Only add as much as you need to create a shiny, thick, and smooth dough with a pipeable consistency. 

Choux Pastry

The centers of these pastries are soft, light, and airy and the exterior is golden and crisp. What a beautiful marriage of textures!!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Dessert

Ingredients
  

  • 125 ml milk
  • 125 ml water
  • 100 g butter
  • ½ tsp fine salt
  • 1 tsp granulated sugar
  • 150 g flour
  • 4 eggs

Instructions
 

  • To prepare the choux pastry, put the milk, water and butter in a pan, add salt and sugar and melt. 
  • Stir, then off the heat add the flour, mix thoroughly and put back on the low heat, until the dough is compact and comes off from the walls of the pan. 
  • Remove from heat and add the eggs, one at a time, and add the next one only when the previous one is completely incorporated.
  • You will need to get a smooth dough that runs smoothly and slowly, with a pipeable consistency. Wait a few minutes for it to cool down and in the meantime heat the oven to 180 degrees C. 
  • With a piping bag fitted with a piping tip, form 2-3 cm diameter mounds, well spaced, on a baking sheet lined with baking paper. 
  • Bake for 20-30 minutes, until the dough is puffy and golden. 
  • 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.

Notes

The secret for a perfect choux is to respect the exact quantity of the ingredients. For this recipe I used eggs of 57 g each. 
Humidity, the exact size of egg, or an accidental extra 1/2 teaspoon of flour creates inconsistencies.
If the eggs are too big, you can get some nice flat pancakes instead of pastries.
Only add as much as you need to create a shiny, thick, and smooth dough with a pipeable consistency. 
Keyword bigne, choux pastry, cream puff, savoury appetizer

See? I’ve told you are easy!

Now your turn to have some fun in the kitchen 😉

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beatiful world. 
I’m a life lover! Simple as that!

find me

52 thoughts

  3. Wow, this is a very informative and filled with very clear directions. I like the idea of filling with savory ingredients and would use them as an appetizer.

    Reply

  4. I got way too excited when I saw the Schitt’s Creek gif haha. The pastries look delicious, so delicate and fluffy. I have a huge sweet tooth and look forward to trying them with the vanilla cream filling!

    Reply

    1. Thank you very much Aiva! I’m glad you like them! I always like these versatile ideas ☺️ sometimes we may crave for something sweet but sometimes savory ☺️ And these are perfect for both occasions ☺️😋

      Reply

  11. Hello🙋‍♂️! Hi! How was your last year?

    No matter how good or bad it is, forget your past, look forward, move forward keep going with a positive spirit, good things begin from inside and it is YOU the Light could make this 2021 a beautiful year. May this new year filled with Joy and Happiness every single day💐 Wish you and your family Happy New Year 2021🥳

    With Love
    Simon & Nisha

    Reply

    1. Thank you very much Simon! Yes, no matter how 2020 has been, now we need to look forward to a better and positive new year! I hope yours will be filled with health, happiness and lots of achievements 😉 Happy New Year to both of you! 🥳💕

      Reply

  12. Hi Ribana, your recipe looks perfect. Where i come from they are very popular and we love it. Thank you for your lovely posts and thanks again for commenting on my posts too. Wishing you a bright New Year 2021. Rozina

    Reply

    1. Hi Rozina and thank you very much for your kind words! I guess every part of the world have their version of choice pastry right? ☺️ They are indeed so versatile and delicious 😋
      Wish you a wonderful and happy New Year 🎊🎈

      Reply

    1. I’m sure you’ll receive lots of kisses 😘 My mother in law tried several times so far to make them and always ended up with flat pancakes 🥞😆😆
      The secret is in the consistency of the dough 😉

      Reply

  17. I hope I get someone crazy about cooking and baking and I only get to eat all of it. 😉 😛 these are so yummy. I want them now. 😀

    Reply

      1. Please where do I have to come to live? Let me know 😀 I like cooking and baking only when I am mood and that is rare 😉 😛
        Welcome always 🙂 Have an awesome day.

  21. Pingback: Wordless Wednesday | Popsicle Society

Leave a Reply