French•gourmet

Choux pastry

The perfect choux pastry recipe for cream puffs, eclairs, and profiteroles.

Ingredients

Quantities are shown as originally provided.

1 Cup Lukewarm water ((240ml/225g))
1/8 teaspoon Salt
1/2 Cup Unsalted butter, cut into 1-inch pieces ((113g/4oz))
1 Cup Sifted bread flour, or unbleached all-purpose flour ((113g/4oz))
4-5 Large Eggs, at room temperature ((225g/8oz))

1
Preheat oven to 400F (204C) and line two large baking sheets with parchment paper.
2
In a medium saucepan over medium heat, bring the water, salt, and butter to a boil. Make sure the butter is fully melted.
3
Remove from the heat, and add the flour. Use a wooden spoon to hydrate the flour, then place it back over the stove.
4
Keep stirring as you cook the panade until reaches 175F (79C), or until a soft dough forms.
5
Remove from heat and place in a large bowl or a bowl of a stand mixer. Mix using the paddle attachment or a spoon until cool.
6
Add the eggs in four additions, each about 2oz/60g, or one egg.
7
Once you add the last portion of the eggs, stop the mixer and lift the whisk/ paddle attachment. If the dough falls down in a v shape, then it is ready. If not, add some more eggs and test again.
8
Fill a large piping bag fitted with a round tip, and pipe 2-inch rounds leaving at least 2 inches space between each round.
9
Bake for 10 minutes at the low (but not the lowest) oven shelf, then reduce the temperature to 375F (190C) and bake for additional 12 minutes.
10
Do not open the oven door and turn it off, leave the pastries in the oven to cool for 15 minutes.
11
Crack open the door, and allow the pastries to cool for another 20 minutes.
12
Remove from the oven, and fill.