Recipe For Choux Pastry

How to make Perfect Choux Pastry The Flavor Bender

WEBNov 6, 2015 · Choux pastry or pâte à choux, is very unique in that for perfect results, it requires the dough to be cooked first! This unique step …

1. Preheat oven to 375°F.
2. Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
3. Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
4. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).

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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 …

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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