Pate a Choux Recipe

This recipe is for a basic choux pastry. It is a foundational recipe that can be used for sweet (profiteroles, eclairs, religieuses) or savoury (gougeres, quenelles Lyonaises) treats.

  • Preparation
  • Cooking time
  • Rest time
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  • For the pastry
  • Water : 145 ml
  • Fine salt : 1 pinch(es)
  • Unsalted butter : 55 g
  • Plain flour : 70 g
  • Whole egg(s) : 2 whole

    Preheat the oven to 210'C.

    Roughly chop the butter.

    Place the water, salt and butter in a saucepan and bring to the boil. Once boiling, throw in the flour, and stir vigorously until the mixture no longer sticks to the bottom of the pan.

    Transfer to a food processor or a clean mixing bowl, and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency.

    Place the mixture into a piping bag and pipe out marble-sized lumps on to a lined baking tray; alternatively, you can use two wet spoons to scoop out the dough. If the choux have little peaks, rub them out with a your finger. Bake for 10 to 15 minutes, or until they begin to turn golden.

    Reduce the oven temperature to 160'C and cook the profiteroles for a further 10 minutes to dry them thoroughly and make sure they hold their shape.

    Leave to cool completely before filling or storing in an air-tight container.

  • 2. TO FILL

    The traditional method of filling choux pastry is to cut off a little cap and pipe in the filling. However, the filling can also be inserted through a hole on the side or under the choux.

Chef's tip

«Once the profiteroles are cooked they will keep in an airtight container for a few days. Make sure they are cool before you place them in the container.»

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