The process of making choux pastry to baking really is magical.
I think a lot of people will avoid making choux pastry but once you know what you’re looking for it’s actually really simple to make.
There is so much you can make with choux pastry such as, profiteroles, eclairs, Paris brest, croquembouche and even savory items like gougeres.
Let’s talk dough…
Choux pastry unlike most other doughs, is not rolled or kneaded and you don’t need yeast or baking powder. The rise is powered by steam and getting the technique and consistency right which gives you the best airy and light choux bun.
The ingredients are simple when making choux: butter, water, flour, eggs and salt (I add a little bit of sugar in mine for when I make sweet treats such as eclairs)
How to make choux pastry
- Grab a saucepan and melt the butter, water, salt and sugar, bring this to the boil
- Add the flour and DO NOT STOP STIRRING, (I like to used a wooden spoon for the mixing) keep stirring until it forms and dough, pulls away from the sides and just starts sticking to the bottom of the pan- FYI your arm will ache..
- Remove from the pan and cool the mixture slightly
*If you have a stand mixture I’d suggest putting the dough mixture in as it’s easier to control the consistency when adding the eggs and gives your arm a well deserved rest*
- If not beat the eggs one at a time until it’s glossy and smooth – This is definitely a trust the process moment, because you’ll think you’ve ruined the mixture when adding half the eggs but just keep going, it’ll come together.
- Pipe out your choux buns and bake
DO NOT open the oven when baking. As tempting as it will be to have a little peek, opening the oven will release the steam and cause your choux buns to deflate.. be patient!
How I know my dough is ready and the perfect consistency? I get my wooden spoon and lift the mixture, I look for 3 drops which will drop in a triangle shape. If I don’t get 3 drops I add more eggs as it’s too thick, if it runs off the spoon, I’ve added too much egg and I won’t have a good choux bun
Recipe:
Water x 190g
Milk x 170g
Caster sugar x 7g
Salt x 3g
Butter x 150g
Strong flour x 190g
Eggs x 280g
Temperature and timings:
180 fan oven for 15 minutes
160 fan oven for 10 to dry out
You can pierce a small hole into the bottom of the choux bun to release to steam so they dry out more
