Easy Choux Pastry
Freshly baked choux pastry shells, exemplifying the transformative power of simple ingredients.
Ingredients
Ingredients:
- * 70 g or 5 tbsp. Unsalted butter
- * 12 g or 1 tbsp. Granulated sugar
- * 80 g or 1/3 cup Water
- * 80 g or 1/3 cup Milk
- * 2 g or 1/2 tsp. Salt
- * 5 g or 1 tsp. Vanilla extract
- * 90 g or 3/4 cup strong bread flour
- * 3 large or more Eggs
Instructions
Instructions
- In a saucepan over medium heat, combine butter, sugar, water, milk, salt, and vanilla. Stir until butter melts and the mix boils.
- Swiftly add the flour, stirring constantly, until the mixture forms a smooth ball and detaches from the pan's sides.
- Transfer to a mixer fitted with a paddle. Mix on medium until the dough cools (about 5 minutes).
- Beat in the eggs gradually, ensuring a smooth, shiny mix. Remember to scrape the bowl sides.
- Transfer the dough to a piping bag with your chosen tip. Refrigerate overnight.
- Preheat the oven to 190°C (375°F). Prep a baking sheet with a perforated mat or parchment.
- Pipe dough onto the sheet, spacing each portion. Optionally, top with craquelin.
- Bake at 190°C for 35 minutes. Avoid opening the oven. Then reduce to 170°C (340°F), baking for an additional 15 minutes or until golden.
- Post-baking, pierce each pastry to release steam. Allow them to cool before filling or decorating.
Notes
Chef's Notes: Tips for Perfection
- Use room temperature ingredients.
- Add flour all at once to ensure even mixing.
- Allow dough to cool adequately before incorporating eggs.
- Refrain from opening the oven while baking.
- Use perforated mats are the best to use for uniform baking.