Best Choux Pastry Recipe

Choux Pastry (Pâte à Choux) Sally's Baking Addiction

WEBSep 3, 2018 · Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over …

1. Watch the video in the blog post above; it will help guide you through the next few steps.
2. 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 a 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.
3. 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.
4. Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.

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Choux Pastry (Pâte à Choux) Sugar Spun Run

WEBApr 13, 2023 · Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and remove the …

Rating: 5/5(5)

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How To Make Choux Pastry (Pâte à Choux) Alphafoodie

WEBApr 19, 2021 · Preheat the oven to 180ºC/350ºF. Use a piping/ pastry bag (you can also use a mini ice-cream/cookie scoop for the puffs) to pipe …

1. In a large saucepan, add the water, milk, butter, sugar, and salt. Heat them up over medium heat, occasionally stirring, until the butter is melted and the sugar/salt are completely dissolved (otherwise your pastry can end up cracking).Top Tip: It’s best to chop the butter up into tiny pieces so that it melts quicker. The aim is to melt the butter and dissolve the sugar/salt before the mixture starts boiling so that you don’t allow too much of the water to evaporate, which can negatively affect your dough as you’re losing steam.
2. Once the butter is melted, bring the mixture to a boil over high heat and then remove from the heat, keeping it on.
3. Add the sifted flour to the mixture in one go and beat until smooth and lump-free, then place the pot back on the heat and continue to mix until mixture forms a cohesive dough that pulls away cleanly from the sides of the pan, at that point stop beating the mixture immediately.Top Tip: There are several things to look out for to know that it’s ready. There is often a thin film/crust of mixture on the bottom of the pan. Another test is the ‘spoon test.’ Place a spoon in the center of the dough. If it stays in place, upright, then it’s ready. If it falls over, then your dough is too liquidy.
4. Once ready, transfer the dough to a bowl and set aside for 10 minutes to allow it to cool.Top Tip: It’s easiest to do this by spreading it out across a wide surface space to cool faster. You can either spread it out on the inside of the bowl or over a wide baking sheet.

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