Choux Pastry Recipe by Mauderne
In this recipe, discover how to make chou pastry from scratch at home without any specific kitchen appliances
After trying out different recipes with and without milk, I am sharing with you my go to recipe step by step to make chou pastry. You can use it for eclairs, choux, st honore, paris brest, profiteroles, gougeres
For 16 eclairs or 20 choux or 12 paris-brest
Ingredients
100g of water
100g whole milk
1.5g salt
12g sugar
88g butter
114g flour
200g eggs
Steps
In a saucepan, heat the milk with the water, salt and sugar as well as the butter previously cut into cubes. Off the heat, add the sifted flour all at once then mix vigorously with a wooden spoon to avoid lumps and have a homogeneous preparation.
Return the pan to low heat and let the dough dry out, stirring constantly. After a while it will come off the sides of the pan, then put it in a bowl to stop the cooking.
Then add the eggs one by one, stirring well between each addition to obtain a smooth batter. Make a furrow with the spatula if it closes slowly it's good if not add a little egg to loosen it. Put in a piping bag and pipe on a baking sheet previously buttered chou shapes or éclairs.
Bake at 190° for 30 min
Tips
Bit the batter before adding the eggs in step 3 to remove some of the steam
Glaze with melted butter the top of the eclair before putting in the oven
