French choux pastry
Description
The recipe won’t take much time. French choux pastry from this recipe is perfect for baking éclairs, profiteroles, or any other choux pastries. The baked goods are slightly hollow inside and have an appetizing crispy crust on top. They bake quite quickly, in 10–15 minutes, depending on their size and your oven. The pastries keep their shape and stay just as airy after you take them out. Give it a try. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour water into a pot or a small saucepan, add salt and butter. Cut the butter (you can use margarine instead) into small cubes so it melts more quickly later.
- 3
Step 3
Over low heat, stirring constantly, keep on the heat until the butter has completely melted.
- 4
Step 4
Continuing to keep on the heat, add the flour.
- 5
Step 5
First, whisk the flour.
- 6
Step 6
Then, while still keeping the vessel over the heat, take a spoon or spatula and stir until the mixture is smooth and stretchy. Turn the heat down as low as possible and keep stirring; the dough should thicken further. As soon as you notice it starting to stick to the bottom and leaving a film, remove from the heat and set aside to cool further.
- 7
Step 7
Cool the dough to 35–40°C. If you don’t have a food thermometer, simply touch the dough with your hand: it shouldn’t burn you but should feel pleasantly warm. Don’t let it cool completely either—it will thicken and become harder to work with. Now start adding the eggs.
- 8
Step 8
Add the eggs one at a time. Mix the dough thoroughly after each egg.
- 9
Step 9
At first it may look like it is separating, but gradually it will become smooth and even. The number of eggs depends on their size. It is better to add the first 3 eggs one at a time, then beat the rest with a fork and add in portions. It may take 4–5 eggs, or 3.5–4.5 eggs. This time 4 eggs were enough for me.
- 10
Step 10
The finished dough should be elastic, moderately stretchy, not too runny or, conversely, too thick. It is very important here not to overdo it with the eggs.
- 11
Step 11
French choux pastry is ready. Transfer it to a piping bag fitted with a special tip, or simply drop the portions onto the sheet using a teaspoon. Happy baking!