choux

Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the process.

How To Make Choux Pastry (P&#226;Te &#224; Choux) Recipe

(235 grams) water

unsalted

(8 grams) sugar (optional; see note)

(128 grams) all-purpose flour, sifted

eggs (200 grams)

How to Make Choux Pastry (P&#226;te &#224; Choux) Recipe

In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, sugar (if using), and salt.

Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil).

Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain (make sure to hunt down and smash out any stubborn ones).

Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don't have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass.

To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they hit it).

Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop.

Scrape down sides of mixer bowl, then mix once more at medium speed just to ensure the choux batter is fully mixed, about 5 seconds.

Alternatively, to incorporate eggs by hand: Let dough cool in saucepan, stirring frequently, until it registers 145°F on an instant-read thermometer. Add eggs 1 at a time, stirring well between additions until each egg is fully incorporated before adding the next, until a smooth, shiny paste forms.

Use choux right away, or hold at room temperature for up to 2 hours before using; how you use the choux will depend on the application, though it’s important to prevent a skin from forming, either by transferring the choux right away to a pastry or zipper-lock bag and keeping it sealed, or pressing plastic wrap directly against the choux’s surface.

Chouquettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make a delicious snack or after-dinner treat.

Chouquettes Recipe

Choux Pastry (made with milk

Pearl (nib) sugar, for decorating puffs (see note)

Adjust oven rack to middle position and preheat to 400°F (204°C). Line one aluminum half-sheet tray with parchment paper. Pipe a small amount of choux paste under each corner of parchment paper (the dough acts as a glue and keeps the paper in place as you pipe). 

To pipe the puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 1-inch wide puff onto tray. To stop piping, cease applying pressure and swirl the pastry tip away. Continue to pipe puffs about 1 inch apart, for a total of about 24 puffs. To smooth the surface of any uneven puffs, dip a finger into cold water and gently pat down any bumps.

Using a pastry brush, gently brush a light layer of egg wash on each mound, being careful not to let excess egg wash drip down onto the parchment. 

Sprinkle a generous pinch of pearl sugar on top of each mound, pushing down very gently to ensure it adheres to the surface. Bake until chouquettes are puffed, deeply golden brown, and feel hollow when lifted, about 20 minutes. Turn off oven, crack the door open, and let stand for 30 minutes to allow chouquettes to dry and fully set.

The chouquettes are best eaten within several hours of being baked.

Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere.

Cream Puffs Recipe

Powdered sugar,

To Make the Choux Puffs: Adjust oven rack to middle position and preheat to 400°F (204°C). Line two aluminum half-sheet trays with parchment paper. Pipe a small amount of choux paste under each corner of parchment paper (the dough acts as a glue and keeps the paper in place as you pipe). 

To pipe the puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 2-inch wide puff onto a tray. To stop piping, cease applying pressure and swirl the pastry tip away. Continue to pipe puffs about 3 inches apart, for a total of 9 puffs. Repeat with the second tray. To smooth the surface of any uneven puffs, dip a finger into cold water and gently pat down any bumps. If using, dust puffs evenly with powdered sugar.

Bake both trays until choux is puffed, golden brown, and hollow feeling, about 25 minutes. 

Working quickly while puffs are still hot, gently insert the tip of a paring knife into the underside of each puff and rotate in a circular motion to create a small hole, about 1/4-inch in size. 

Return puffs to trays and place in the turned-off oven with the door partially open for 30 minutes.  

To Fill Piped-In Cream Puffs: Working one at a time, insert tip of pastry  cream–filled bag into hole in each choux puff and begin piping with steady pressure until filled (you can tell because the puff will feel heavy and pastry cream will start to overflow the hole). Wipe away any excess pastry cream. Repeat until all cream puffs are filled. Serve immediately. 

Alternatively, to Fill Sandwich-Style Puffs: Using a serrated knife, slice each puff in half to create a top and bottom "bun.” Transfer your choice of filling (see notes section below for filling instructions) to a pastry bag fitted with a 1/2-closed star tip. Working one at a time, begin piping with steady pressure to generously fill the bottom half of each puff. Cover with the top half of each puff. Repeat until all cream puffs are filled. Serve immediately. 

Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.

Paris&#8211;Brest (P&#226;te &#224; Choux With Praline Cr&#232;me Mousseline) Recipe

For the Praline Paste:

(45 milliliters) water

(6 tablespoons; 70 grams) sugar

(about 3 tablespoons; 60 grams) light corn syrup

(1/2 cup; 60 grams) toasted sliced almonds

baking soda

For the Choux:

recipe Choux Pastry (made with a combination of milk

Raw sliced almonds, for decorating

For the Crème Mousseline:

(2 sticks; 225 grams) unsalted butter, softened to about 68°F (20°C)

vanilla pastry cream,

For Assembling the Paris–Brest:

For the Praline Paste: Lightly grease a rimmed baking sheet (quarter-size is ideal, but half-size will also work) and set aside. In a 2-quart stainless steel saucepan or saucier, combine water, sugar, corn syrup, hazelnuts, almonds, and salt. Cook over medium heat, stirring frequently with a heat-resistant spatula to ensure sugar dissolves and doesn't scorch, until mixture darkens to a tawny brown, and registers 320°F (160°C) on a clip-on digital thermometer, about 10 minutes. 

Remove from heat, then immediately stir in baking soda, folding with the heat-resistant spatula until the candy is evenly foamy, then pour onto prepared baking sheet. Let cool to room temperature, about 30 minutes, then proceed immediately to the next step (if praline is allowed to sit out for an extended period of time after cooling, it will turn tacky and soft). 

Break praline into pieces and transfer to the bowl of a food processor. Pulse several times to pulverize the candy, then let food processor run continuously until the praline transforms into a thick, peanut butter–like paste, about 3 minutes. Transfer paste to a small bowl, cover, and set aside. 

For the Choux: Adjust oven rack to middle position and preheat to 375°F (190°C). Using a pen or pencil, trace an 8-inch circle in the center of a 12 by 18-inch sheet of parchment paper. Flip parchment over so that drawn ring is on underside and set in a rimmed baking sheet; set aside. Pipe a small amount of choux paste under each corner of parchment paper lining the baking sheet (the dough acts as a glue and keeps the paper in place as you pipe).

Holding filled pastry bag at a 90° angle, apply steady downward pressure and slowly pipe the first ring of choux along the traced circle. To stop piping, cease applying pressure and swirl the pastry tip away from the piped ring. Pipe a second ring of choux just inside the first ring, making sure that the two rings are touching one another. Pipe a third, final ring of choux on top of, and nestling in the groove between, the two piped rings. To smooth out the surface of the dough, dip a finger into cold water and gently pat down any bumps. 

Using a pastry brush, gently brush a light layer of egg wash over surface of choux dough, being careful not to let excess egg wash drip down onto the parchment. Sprinkle sliced almonds in an even layer over top.

Bake until choux ring is puffed, deeply golden brown, and feels hollow when carefully lifted from parchment with a spatula, about 35 minutes. Turn off oven, crack the door partially open, and let stand for 30 minutes to allow choux ring to dry and fully set. Remove from oven and let cool completely, about 15 minutes. 

For the Crème Mousseline: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, beat softened butter on medium speed until fluffy and light, about 5 minutes. Scrape down bowl and beater with a flexible spatula. Add prepared praline paste and beat on medium speed until well combined, about 3 minutes. 

With mixer running at medium speed, add pastry cream, a few tablespoons at a time, pausing to scrape down bowl and paddle as needed, until thoroughly incorporated, about 30 seconds.

Switch to whisk attachment and whip mixture on medium speed until crème mousseline is soft and airy, about 3 minutes (see note). Transfer crème mousseline to a pastry bag fitted with a 3/4-inch star tip.

To Assemble the Paris–Brest: Transfer cooled choux ring to a large cutting board. Holding a serrated knife parallel to the board, make a small cut from the outside and slide it all the way through so that the tip comes out the inside of the ring. Gently slice the ring in half horizontally, using a sawing motion while simultaneously rotating the choux ring, to yield a top and bottom half. Carefully lift off the top half and place it next to the bottom half. 

Pipe the crème mousseline in an even 2-inch-high layer onto the cut side of bottom half of the choux ring, making sure to apply steady pressure while piping. Place top half of choux ring over piped filling, and dust top evenly with powdered sugar. Slice into portions with serrated knife, and serve.

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy!

Choux au Craquelin (Cream Puffs) with Passionfruit Cream

passionfruit juice (I whizzed passionfruit pulp

seeds)

Lemon Juice

eggs

Sugar

salt

vanilla bean paste

Unsalted butter,

unsalted butter,

all-purpose flour

dark brown sugar

whole milk

water

unsalted butter, cubed

Kosher Salt

All-purpose flour

eggs, lightly beaten,

Heavy Cream, Cold

passionfruit cream

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water.

Combine the passionfruit juice, lemon juice, egg yolks, eggs, sugar, salt, and vanilla bean paste in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks.

Cook the mixture, whisking constantly, until it reaches 180°f / 80°c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature.

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140°f / 60°c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished.

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use.

PASSIONFRUIT CREAM

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead).

CRAQUELIN

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward.

Fit a large piping bag with a large round piping tip.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray - you should end up with about 24 mounds.

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.

CHOUX AU CRAQUELIN

Place the heavy cream and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until stiff peaks form, then fold in the passionfruit cream. Transfer to a piping bag fitted with an open star tip - I used an Ateco #827.

PASSIONFRUIT WHIPPED CREAM

Transfer the remainder of the passionfruit cream to a piping bag fitted with a round tip.

Using a sharp bread knife, cut the tops off the cream puffs, about three quarters of the way up.

Pipe passionfruit cream into about the bottom third of the cream puff, then top with a swirl of the passionfruit whipped cream. Top with the choux lid you cut off earlier.

Finish with gold leaf if desired. Chill until ready to serve. Store remainders in the fridge - I like to keep them loosely tented with plastic wrap rather than in an airtight container to stop them from going soggy.

ASSEMBLY

Super easy to follow recipe, and the choux buns turned out great! Nice and puffy and just a hint of sweetness.

Made the choux (but with a different filling) and oh my god! F****** amazing. Such an easy recipe to follow, and the flavors and textures were absolutely spot on. Tend to deal with collapse and doughiness with other puffs, but totally perfect this time!

I am requested to make these all the time. They are WONDERFUL and they look impressive while being easy to make. Thank you for another great recipe!

This passionfruit cream may be one of the best things I've ever made. I don't know that any other choux filling will be able to top it!!

First time ever making choux au craquelin and it turned out amazing! I have an obsession with passionfruit so knew I had to make these. Thanks for a great recipe (:

Light, crisp and hollow gluten free Choux pastry cases. Shape the Choux paste into profiteroles, eclairs, buns, etc ready to fill with cream, Crème Pâtissière, mousse or ice cream. Or go savoury with cream cheese, paté or savoury mousse.

Gluten Free Choux Pastry + Gluten Free Chocolate Eclairs

flour

tsp xanthan gum (SEE NOTE 2 below)

unsalted butter (or dairy free butter (firm) NOTE 3

fine sea salt

300 ml double cream

tbsp icing (powdered) sugar

vanilla bean powder

chocolate

130 g/ml double cream

Weigh and mix the flour, xanthan gum &amp; a pinch of salt into a bowl. Set aside.

Weigh the butter straight into a small to medium non-stick saucepan and melt over a low heat.

Once the butter has melted, add the water and bring to a full boil.

Remove from the heat, IMMEDIATELY add the flour mix and beat vigorously with a wooden/silicone spoon until the mixture leaves the sides of the pan. This requires some &#x27;elbow-grease&#x27;. The mixture will start to look a little &#x27;scrambled&#x27;, but will then clump into a ball. Keep beating until even and smooth.

Allow the mixture and pan to cool until about hand-warm. This is important to avoid cooking the egg when you add it.

While cooling, pre-heat the oven to 220 C/425 F/Gas 7. Base line a couple of baking trays with baking paper.

While the mixture is cooling, break the eggs into a small bowl and beat well with a fork.

Once the mixture has cooled, add the beaten egg a little at a time. Beat vigorously with a firm wooden/silicone spoon between each addition. The mixture will initially look like it won&#x27;t amalgamate, but persevere until it thoroughly combines. Repeat this process until all the egg has been added and then beat for a couple of minutes more to ensure the paste is smooth and even. The texture should be silky and sticky so that it sticks to the sides of the pan. It almost wants to drop off the spoon, but is struggling to do so. If it drops off easily, it is too dry and needs perhaps half a tablespoon more egg/egg white.

Transfer the mixture to a piping bag with either a 1 to 1.5 cm open round nozzle, or simply cut the end to about the same size.

Pipe the mixture onto the lined baking trays leaving a gap between each for expansion. Pipe into sausage shapes about 10 cm/4 inches long for eclairs (or if you want profiteroles, small walnut-sized balls or for Choux buns, larger balls).

Bake for 20 minutes in the pre-heated oven. Do NOT open the oven door during this stage.

After 20 minutes, turn the oven down to 150 C/300 F/Gas 2 (open the oven door for a few seconds to allow a little heat to escape) and bake for a further 8 to 10 minutes until golden brown, hollow, crisp and firm on the outside. If not crisp and firm, leave in the oven for a couple of minutes more.

Remove from the oven and make a small hole or slit in the side, end or base of each Choux case (using a skewer or small sharp knife) to allow the steam to escape. Allow to cool COMPLETELY on the trays.

Put the cream, icing sugar and vanilla powder/paste in a large bowl.

Whisk together until the cream starts to thicken and hold its shape as soft peaks. Be careful not to over-whisk or your cream will start to curdle.

Transfer the cream into a piping bag with a 1 cm round nozzle.

Use the hole point that you made earlier to insert the piping nozzle. Fill each Choux case with cream. Set aside.

Whipped Cream Filling

Weigh your chopped chocolate into a medium sized heat-proof glass bowl and set aside.

Pour the cream into a small saucepan and heat on the hob over a low heat. Once the cream is just beginning to simmer remove from the heat and pour over the chocolate. (Watch carefully as you do NOT want your cream to boil. Remove from the hob as soon as the edges start to simmer.)

Let the chocolate and cream stand for a couple of minutes and then stir until all the chocolate has melted and you have an even chocolate ganache liquid. (If you have any remaining chocolate pieces that haven&#x27;t melted, give a quick 10 second burst in the microwave and stir again).

Leave the ganache to cool, stirring intermittently until it has reached a thickish dipping consistency.

Dip the top of each of the filled Choux eclairs/buns into the ganache (or spoon and spread over each) and place on a baking sheet lined with baking paper to set. Place in the fridge to stay cool while they set.

Chocolate Ganache

This is the only eclair recipe you will ever need! Everything you need to know about how to make perfect French eclairs in your home kitchen!

The perfect eclair recipe

Unsalted butter

Water

60 g Whole milk

Salt

sugar

70 g Bread flour (high protein content flour, eg. 13%)

110 g Egg

Sift flour then measure and set aside

Place butter, water, milk, salt and sugar into a saucepan over medium heat

As soon as the mixture starts to boil remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible

Place the saucepan back to the stove and cook the dough for 3-5 min over medium heat mixing constantly. There should be a thin skin formed on the bottom up the saucepan

Transfer the dough into a bowl and let it cool down slightly before mixing the egg in. Only add a small amount of egg at a time, consistently whisking after each addition. You should reach a consistency which is not too runny, not too firm but just fine to pipe. The exact quantity of egg will need somewhat your judgement

With a French star nozzle tip pipe 6 equal size eclairs on Perforated &quot;air&quot; baking mat leaving enough space in between them as they will puff. Optionally dust with icing sugar, that also helps to avoid cracks. Place the tray into the freezer for 30 min at least

Pre-heat oven to 200 C / 392 F (no fan)

Lower oven temperature to 170 C / 338 F (no fan) and bake the eclairs for 40 min. Do not open the oven door in the first 30 min. If you are baking it the first time it is a good idea to take one eclair out of the oven at 40 min and check its consistency. If it is golden in colour, nicely puffed up, does not deflate on room temperature and the middle of the eclair is not raw (it is ok if it&#039;s a bit wet, it will dry while cooling down) then it is considered to be done

Cool either on the perforated air mat or if baked on parchment then cool them on cooling rack

Fill with chocolate, vanilla of coffee pastry cream. Use my recipes in here

We love these so much. To be honest, they are slightly easier than dipping straight ice cream into a topping. (See The Weekend Table!)

Thermomix recipe: Ice Cream Eclairs

Batch Choux Pastry Piped into mini eclair or profiterole shapes

ice cream of choice

Chocolate

decorations eg; sprinkles, chopped nuts, dehydrated fruits, coconut flakes

Prepare both the eclair pastries and the ice cream you plan on using well in advance of wanting to serve.

Cut a small hole in the middle of the flat side of eclairs (this is where you&#039;ll pipe the ice cream in).

Using a piping bag with a small circle nozzle, pipe ice cream into each eclair until they feel full. Insert a pop stick in the end of each eclair. Freeze for at least 2 hours or until very solid.

Dip frozen eclairs into melted chocolate, place on a paper lined tray and decorate as desired. Return to the freezer in an airtight container until ready to serve. CUTE!

Une potée à base de chou pour se régaler en hiver.

La potée au chou

500 g de jarret de porc salé

chou vert

pommes de terre

carottes

200 g de poitrine de porc salée

oignon clouté

saucisses fumées

Grain de grain de poivre

branche de thym

feuille de laurier

clous de girofle

Faites blanchir le chou en quartiers dans de l&#039;eau bouillante, pendant 3 &amp;agrave; 4 minutes.Dans une cocotte d&#039;eau froide, ajoutez les saucisses piqu&amp;eacute;es, le lard, le jarret de porc et la palette pendant 4 &amp;agrave; 5 minutes d&amp;egrave;s &amp;eacute;bullition.Puis retirez tous les morceaux de viande et les saucisses.&amp;nbsp;

Dans le fond de la cocotte, d&amp;eacute;posez la viande, ajoutez le chou, les pommes de terre et les carottes coup&amp;eacute;es en 2, un oignon piqu&amp;eacute; avec 2 clous de girofle, 3 gousses d&#039;ail en chemise, le thym, le laurier et un peu de sel.Couvrez d&#039;eau et laissez cuire au moins 2 heures.

Le craquelin donne une finition digne des grands chefs pâtissiers et ne dénature pas le goût d'un choux traditionnel. De plus, la réalisation est d'une simplicité déconcertante : du sucre roux, du beurre et de la farine.Voici les quantités pour environ une cinquantaine de choux craquelin avec une petite touche personnelle : de la fève tonka.

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Top Tags

How To Make Choux Pastry (P&#226;Te...

Chouquettes Recipe

Cream Puffs Recipe

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The perfect eclair recipe

Thermomix recipe: Ice Cream Eclairs

La potée au chou

Choux craquelin

Pâte à choux facile et rapide

Choux Pastry

Vegan Eclairs

Vegan Cream Puffs (Choux Pastry)

Vegan Red Velvet Croquembouche

Cordon bleu, purée aux fines herbes...

Paupiette & petits pois

Apple Pie Choux au craquelin

Soupe crémeuse au saumon & légumes

Nouilles sautées aux crevettes

The most viewed choux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

How To Make Choux Pastry (PâTe...

Paris–Brest (Pâte à...