Welcome to our blog post on choux pastry! If you are a lover of French pastries, you are probably familiar with this delicacy. Choux pastry, also known as pâte à choux or cream puff pastry, is a light and airy dough that is used to make a variety of delectable desserts. From éclairs to profiteroles, chou pastry is the base for many classic French desserts that have been enjoyed for centuries.
The origins of chou pastry can be traced back to the 16th century and it has since become a staple in French cuisine. Its unique texture and versatility have made it a favorite among pastry chefs around the world. Whether you are a professional baker or a home cook, chou pastry can be easily made with just a few basic ingredients and a little bit of skill.
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Course: Breads
Cuisine: International
Servings: 15 large or 24 medium puffs
Ingredients
- 1 cup water
- ½ cup butter unsalted
- 1 cup flour
- 1/4 tsp. salt
- 4 eggs
- A dash of grated lemon zest would take away the fresh scent from the egg.
Instructions
- In a saucepan, bring water to boil. Add butter to melt. Add the flour at once; stir over heat until the mixture forms a panada (a ball in the center of the pot). Remove from heat and allow to cool for 5 minutes.
- Add one unbeaten egg at a time to the panada. Beat well until stiff.
- Drop on a greased cookie sheet 2” apart. Start oven at 450°F and bake for 15 minutes. Cool puffs then fill as desired. Puff are crisp when finished baking but softens later.
- Fill with cheese paste or any of your favourite fillings
Click the link to download the PDF version of this recipe.
Puffs (Choux Pastry)
Ingredients
- 1 cup water
- ½ cup butter unsalted
- 1 cup flour
- 1/4 tsp. salt
- 4 eggs
- A dash of grated lemon zest would take away the fresh scent from the egg.
Instructions
- In a saucepan, bring water to boil. Add butter to melt. Add the flour at once; stir over heat until the mixture forms a panada (a ball in the center of the pot). Remove from heat and allow to cool for 5 minutes.
- Add one unbeaten egg at a time to the panada. Beat well until stiff.
- Drop on a greased cookie sheet 2” apart. Start oven at 450°F and bake for 15 minutes. Cool puffs then fill as desired. Puff are crisp when finished baking but softens later.
- Fill with cheese paste or any of your favourite fillings
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
