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!!
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.