Recipe For Choux Pastry

Paris-Brest Made From Choux Pastry With Chocolate Confectioners Custard
Paris-Brest With Chocolate Confectioners Custard

As I had some left over crème patissière after the soufflé challenge I decided to make some profiteroles and éclairs which meant making some choux pastry.

profiteroles and éclairs made from Choux Pastry
profiteroles and éclairs

Choux Pastry
 
Ingredients
for the choux pastry:
  • 1 cup flour
  • 1 teaspoon sugar (I used fructose)
  • ¼ teaspoon salt
  • 1 cup water
  • 50g butter
  • 3 eggs, beaten
Method
for the choux pastry:
  1. Sift the dry ingredients into a bowl
  2. in a saucepan, melt the butter in the water over a medium heat
  3. bring to the boil and remove from the heat
  4. pour the dry ingredients into the water and butter mix, and stir with a wooden spoon until the mixture forms a smooth ball
  5. using an electric mixer, mix in a bit of the egg at a time until you have a smooth glossy mixture
to bake:
  1. Preheat the oven to 220? Celsius
  2. place heaped teaspoonfuls of the mixture onto a greased baking sheet
  3. bake at 220? Celsius for 10 minutes, then reduce the heat to 180? Celsius and bake for a further 15 minutes
  4. take out of the oven and using a skewer, make a hole in the bottom of each profiterole
  5. place back into the turned off oven and leave with the door ajar for 10 minutes
to make the profiteroles and éclairs:
  1. fill a piping bag with the pastry cream
  2. using a nozzle, make a hole where you pierced the profiteroles/éclairs and fill with with the pastry cream
  3. drizzle with chocolate sauce
  4. serve and enjoy!

Click on the links for conversions and notes.

I am submitting this recipe to Blue Kitchen Bakes Classic French Challenge

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11 thoughts on “Recipe For Choux Pastry

  1. These look great and thanks for entering them into the Classic French challenge this month 🙂

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    1. I love a good challenge 🙂

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  2. I always used to ask my mom to make eclairs on my birthday when I was a kid…Thanks for bringing back memories!
    Robyn

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    1. that is a lovely birthday cake – I had a crocenbouche for my 13th birthday 🙂

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  3. Something I’ve never made, you make it seem easy. I always thought it would be fiddly – with eggs whites needing to be whipped. Thanks, I’ll try this!

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    1. it is really easy – the most difficult part is waiting to eat them 🙂

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