Recipe of choux pastry
Last Updated on
Choux pastry is a light pastry dough that is used to make profiteroles, cream puffs, éclairs and French crullers. The dough is made by mixing water or milk with butter and flour over heat to form a paste, then eggs are added to create a smooth, sticky dough.
Choux pastry is traditionally made with just water, flour and butter, but adding milk makes the pastry creamier and richer. You can use choux pastry to make sweet or savory dishes, depending on what you fill it with. Sweet choux pastry is typically filled with whipped cream or custard, while savory choux pastry is usually filled with cheese or meat.
Here is a basic recipe for choux pastry:
Ingredients:
1 cup water
1 cup flour
1/2 cup butter
4 eggs
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
Bring the water to a boil in a saucepan, then remove from heat.
Stir in the flour and butter until well blended.
Beat in the eggs, one at a time, until the dough is smooth and glossy.
Drop dough by spoonfuls onto a baking sheet.
Bake for 20 minutes, or until golden brown.
Final thoughts…
References:
