Description
Delicate French “pate a choux” pastry emerges as a culinary masterpiece, blending elegant simplicity with rich European baking tradition. Crisp golden shells welcome sweet or savory fillings, promising delightful moments of pure gastronomic pleasure you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
Seasoning:
- 1/4 tsp salt
- 1/4 tsp granulated sugar
Optional Ingredients:
- 1 egg (for egg wash)
Instructions
- In a medium saucepan, combine water, butter, salt, and sugar. Heat the mixture over medium-high heat until it reaches a rolling boil and butter completely melts.
- Remove the pan from heat and quickly add flour all at once. Vigorously stir with a wooden spoon until the mixture forms a smooth, cohesive dough ball that pulls away from the sides of the pan.
- Return the pan to low heat, continuing to stir and cook the dough for 1-2 minutes to eliminate excess moisture and develop a slightly glossy appearance.
- Transfer the hot dough to a mixing bowl and let it cool for 3-4 minutes, preventing egg scrambling when added.
- Add eggs one at a time, thoroughly mixing each egg into the dough before adding the next. The final mixture should be smooth, glossy, and pipe-able with a slight shine.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spoon or pipe the choux pastry into desired shapes, leaving adequate space between each piece for expansion.
- Brush the pastry surfaces with egg wash for a golden, glossy finish.
- Bake for 20-25 minutes until puffed and deep golden brown, avoiding opening the oven during baking to prevent deflation.
- Remove from oven and immediately pierce each pastry with a small knife to release steam, preventing sogginess.
- Cool completely on a wire rack before filling or serving.
Notes
- Use room temperature eggs to ensure smooth incorporation and prevent lumpy dough texture.
- Rest the dough for a few minutes after mixing to allow gluten relaxation and better pastry structure.
- Test dough consistency by creating a V-shape with your wooden spoon – if it holds and slowly falls, it’s perfect.
- Pipe pastry with consistent pressure and height for uniform pastry shapes and even baking.
- Humid environments can affect choux pastry’s crispness, so bake on a dry day or use a dehumidifier.
- For gluten-free version, replace wheat flour with a 1:1 gluten-free flour blend containing xanthan gum.
- Freeze unbaked piped choux pastry shapes for convenient make-ahead preparation.
- Ensure oven is fully preheated to achieve maximum puffiness and crisp exterior.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 132
- Sugar: 0.5 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 3.5 g
- Cholesterol: 70 mg