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Pâte à Choux/Choux Pastry
Recipe type: Pastry
Cuisine: French
  • 1 cup (2.5 dl.) water
  • 6 tbsp. (90 gr.) butter
  • ½ tsp. salt
  • 1 cup (115 gr.) flour
  • 4 eggs
  • 1 tsp. sugar (for sweet choux)
  1. Sift the flour.
  2. In a saucepan combine the water and the butter, cut in small pieces for faster melting.
  3. Bring to a boil.
  4. Take pan off the heat and at once, add the flour.
  5. Beat with a wooden spoon until the mixture is smooth, forms a ball and pulls away from the sides of the pan.
  6. Put back the pan over the heat and dry the mixture.
  7. Take off the heat and beat the eggs, 2 at a time, then one, then half of the last.
  8. Mix after each addition until the eggs are well incorporated.
  9. The mixture should be shiny and not too soft otherwise it will be too hard to shape on the baking sheet.
  10. If the mixture needs the last half of the egg, add it.