Choux pastry is a pillar of the pastry world.
Made out of a few pantry staples, this humble dough is the foundation of many sensational desserts.
What is choux pastry?
Lets start at the top.
How do you make pate a choux?
You start by essentially making a thickroux.
Easy enough, right?
(you might also make it by hand and look for the same consistency.)
It should neither be stiff nor runny.
Not enough egg, and the dough wont puff enough to create its signature cavity.
Too much, and your dough will spread, and look smooth and flat.
What is choux pastry good for?
Be aware: The puffing action is serious.
Leave space on the pan or in the oil for the dough to double in size.
Choux desserts are always impressive, even if you havent quite gotten the perfect egg ratio nailed down.
To thaw, place the frozen pastry onto a sheet tray and bake at 350F for about 5-10 minutes.
They refresh so perfectly, youll be chouxk.
Preheat the oven to 400F.
Line a sheet tray with parchment paper.
In a medium-sized pot, add the water, butter chunks, and salt.
Bring to a boil over medium heat, and allow the pieces of butter to melt completely.
Bring the heat down to medium-low.
Add the flourall at once, and begin to stir vigorously.
The mixture will begin to clump, keep stirring.
Immediately transfer the dough mass to a stand mixer fitted with a paddle attachment.
Turn it on low speed and let the mixer work the dough for about 3 minutes.
While it cools and mixes, add the eggs to a measuring cup and whisk them up a bit.
Repeat with another quarter.
Add a tad more and observe the consistency by stopping the mixer.
If the dough is stiff then turn the mixer back on and add a little more egg.
Look for the dough to sigh off the paddle attachment.
It should be thick and glossy, and just relax slightly off the paddle.
Add the rest of the egg if you need it.
Once your paste is ready, transfer it to apiping bag.
Pipe out the desired shape onto the parchment lined sheet tray.
After 10 minutes, lower the heat to 325F for 30 minutes.
This will let steam escape and ensure you have a crispy shell.
Transfer to a wire rack to cool completely before freezing or filling.
