A Beginner's Guide to Choux Pastry
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe:
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.
02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).
03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.
06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).
07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.
08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.
08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.
Facebook:
Instagram:
Pinterest:
Email List:
Cream Puffs
These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 Pâte à Choux
Martha Stewart shows you how to make choux pastry like maple éclairs, maple cream puffs, profiteroles and cheesy gougères with puff pastry dough. You’ll only need four ingredients to make the puff pastry, also known as pâte à choux, and Martha will show you that you don’t need to be an expert to quickly whip up this delight.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 8.
0:00 Martha Stewart Makes Puff Pastry 3 Ways
0:43 What is Pâte à Choux?
1:39 What Puffs Should Not Look Like
2:48 How to Make Pâte à Choux
8:49 How to Make Eclairs with Creme Patissiere (Pastry Cream) and Maple-Espresso Glaze
13:17 How to Make Profiteroles with Chocolate Sauce and Ice Cream
16:13 How to Make Gougères
#marthastewart #pateachoux #baking #pastry #desserts #recipes
Full Recipes:
Pâte à Choux -
Cream Puffs with Pastry Cream and Maple-Espresso Glaze -
Eclairs with Pastry Cream and Maple-Espresso Glaze -
Profiteroles with Chocolate Sauce and Ice Cream -
Gougères -
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 Pâte à Choux
Pâte à Choux by Chef Dominique Ansel
Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. Depending on what shape you pipe it in, it can be used to make cream puffs, profiteroles, éclairs, Paris-Brest, and more.
Here, I fill mine with pastry cream (the recipe is a few videos back and also in the book). Here's what you'll need:
INGREDIENTS
75g (1⁄3 cup) water
70g (1/4 cup) + 1 tsp whole milk
75g (5 1/2 tbsp) unsalted butter
3g (1 tsp) sugar
2g (1 tsp) salt
100g (2/3 cup) AP flour
150-200g (3-4 large) eggs
20g (1 large) egg yolk
EQUIPMENT
Stand mixer w/ paddle
Piping bag w/ large round plain tip (at least 1/3 in/1 cm opening)
1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.
2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium hear, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 1-2 min. Cook, stirring, until a film starts to form at the bottom of the pan, 1-2 min. Keep going until film completely covers bottom of the pot, 4-5 min. Remove from heat.
3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 4-5 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (3-4 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.
* To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.
4. Transfer dough to piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into desired shape.
› Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
› Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
› Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe a 3rd ring on top.
5. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.
6. Bake until golden, light to the touch, & hollow in center, rotating pan 180° halfway through. 20-25 min (25-30 for rings). Let cool. Remove from parchment, fill as desired.
Check out my new book, Everyone Can Bake, out now in print and e-book:
DominiqueAnselBook.com
For more information, visit:
Our NYC Bakery:
We're shipping nationwide! At
Follow me on Instagram:
Follow us:
(c) Online Pastry Concepts LLC 2021 All Rights Protected
The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.
The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video.
???? Please don't forget to turn on SUBTITLES in your language when watching the video !!
If you like this video. Please give it a LIKE, SHARE and hit SUBSCRIBE button so you won't miss my future videos . I'd be so happy and your simple mouse click would made my day ????❤️
SUBSCRIBE HERE-
Thank you for watching ????
Ingredients:
Choux pastry dough:
- 3 large eggs
- 90g cake flour
- 140g water
- 60g butter
- 10g sugar
- 1/2 tsp salt
Vanilla custard cream filling:
- 250g milk
- 3 large egg yolks
- 55g sugar
- 25g butter
- 25g cornstarch
- 1/2 tsp vanilla extract
- 120g whipping cream
- 10g sugar
Chocolate ganache:
- 70g dark chocolate
- 50g whipping cream
If you're already subscribed? ▶ Don't forget to TURN ON the bell button to stay informed of my new videos!
#Eclairrecipe
#howtomakeeclair
#frenchdessert
Choux Pastry (Easy Recipe) | Pâte à Choux | How to make Choux Pastry
SaltChoux Pastry - also known as pâte à choux, is a delicate pastry used in different pastries. Used for making cream puffs, profiteroles, eclairs and etc. Its main ingredients usually include butter, water, flour and eggs.
For more Tips and Recipes please subscribe to:
Ingredients:
6 eggs
1 egg (egg wash - glazing)
Water / Milk 400ml
All Purpose Flour (APF) 200 grams or 1 2/3 cups
Butter 160 grams or 3/4 cups
Sugar 20 grams or 1/8 cups or 1 2/3 Tbsp
Salt 6 grams or 1/2 Tbsp
#choux,#chouxpastry,#chouxpaste,#pateachoux,#pastry,#profiterole,#profiteroles,#creampuff,#dreampuff,#creampuffs,#dreampuffs,#pate