Choux Pastry (Pâte à Choux)
Golden light choux pastries made easily with a steam-infused environment for perfect puff and flavor.
Equipment
- 1 Saucepan
Ingredients
Main ingredients
- ½ cup unsalted butter cut into 8 pieces
- ½ cup water
- ½ cup 2% or whole milk
- ¼ teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup all-purpose flour spooned and leveled
- 4 large eggs beaten
- 1 Egg wash 1 egg beaten with 1 tablespoon milk or water
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
- In a saucepan, add butter, water, milk, salt, and sugar. Heat until butter melts and bring to a boil.
- Remove from heat and add flour all at once. Stir until a dough forms and pulls away from the sides.
- Allow to cool slightly, then mix in beaten eggs one at a time until smooth and glossy.
- Scoop or pipe dough onto a baking sheet lined with parchment paper, spacing 2 inches apart.
- Brush tops with egg wash for a shiny finish.
- Bake for 25-30 minutes until puffed and golden. Then crack the oven door open for 10 minutes to cool slowly.
Notes
Brush egg wash over baked pastries for a golden finish. Serve filled with cream or desired fillings.