Choux Pastry
Choux pastry is a basic pastry preparation, light and fluffy. It is used to make many delicacies, such as éclairs, cream puffs, gougères and profiteroles. Its two-stage cooking allows it to swell and create an ideal cavity to be filled…
Ingrédients pour 20 parts
Ustensiles
- baking paper
- baking tray
- kitchen scale
- oven
- piping bag
- sauce pan
- wooden spoon
Préparation
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Preheat the oven to 200°C.
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In a saucepan, bring the water, butter and salt to a boil.
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At the first boil, remove the saucepan from the heat and add the flour all at once. Mix quickly with a whisk.
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Return the saucepan to the heat and stir vigorously with a wooden spoon until the dough comes away from the sides and bottom of the pan.
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Off the heat, incorporate the eggs one by one, mixing well after each addition. The dough should be smooth and homogeneous.
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Put the dough in a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
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Bake for about 25 minutes. The choux should be golden brown and well puffed up.