- February 3, 2019 at 9:45 pm #395892
Homemade Choux Pastry
1/2 cup milk
1/2 cup water
1 tsp sugar
1/2 tsp salt
1 stick unsalted butter
heaping cup bread flour
3 eggs, beaten
Preheat oven to 425°.
In a heavy saucepan, combine the milk, water, sugar, salt, and butter. Heat to a boil.
When the mixture boils, take it off the heat and add all the flour at one time, stirring hard with a wooden spoon to incorporate.
Put the pan back on, over medium heat, and keep stirring quickly. In a min or two, the dough will form a smooth ball and pull away from the sides of the pan and there will be a thin film on the bottom of the pan.
Now scoop the dough into the bowl of a stand mixer, and mix on low with the paddle attachment for about a min. This step is important because it releases some of the heat from the dough so that it doesn’t cook the eggs when added in the next step.
Increase the speed to medium, and add the eggs a little bit at a time, making sure that the egg is fully incorporated before adding more. It’s best to add about a quarter of the eggs each time and beat until the dough comes back together.
Pipe or spoon the dough onto a greased or parchment-lined baking sheet. If piping, use the plain 1/2-inch tip. For cream puffs, go for a mound about 1 1/2 inches in diameter. For éclairs, pipe out ribbons about 4 inches long. It’s a good idea to leave two inches in between each one.
Bake for 10 min in oven, then lower the heat to 375°. Continue to bake for another 25 to 30 min, until the pastry is golden brown and has a crisp shell.
Now turn off the oven, open the oven door and let the pastries cool for 30 min in the oven with the door halfway open.
After that, remove the pan from the oven and let the pastries cool completely before slicing or filling.
Fill, serve, and enjoy! Serves 16