Choux Pastry (Pâte à Choux)
The classic French base dough for profiteroles, éclairs and choux. A professional pastry recipe, calculated for 1 litre of water.
Ingredients
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- 1 lwater
- 20 gfine salt
- 50 gsugaroptional
- 400 gbutter
- 500 gflour (type 55)
- 16whole eggs
- 1egg for the dorure (egg wash)
Instructions
- Set up the work station: weigh and measure the ingredients, sift the flour.
- Make the détrempe: in a saucepan combine the water, salt, sugar and butter cut into small pieces. Bring to a boil so the butter melts as the water boils.
- Remove from the heat and add the flour all at once. Return to the heat and dry the pâte for about thirty seconds, stirring vigorously, until it pulls away from the sides of the pan.
- Incorporate the eggs one at a time (or two by two), stirring well between each addition, until the right consistency is reached.
- Check the consistency and use the pâte immediately, brushing it with beaten egg (the dorure) before baking.
Notes and variations
- Professional base recipe (per 1 litre of water); use the serving scaler to reduce the amount.
- Pâte à choux is worked immediately; it should not rest before baking.
Source: Técnica clásica de pastelería francesa
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