Choux pastry hides big cavities inside that can be filled with anything up to your imagination: whipped cream, cheese, red caviar etc. This light pastry dough is used to make profiteroles, éclairs, gougères, chouquettes, churros and even sandwiches. The amount of ingredients below is for one baking sheet.
Put this in a pot:
- 125 ml of water
- 125 ml of milk
- 100 ml of any oil with no taste
- 1,5 tsp of sugar
- A pinch of salt
These ingredients we will add later:
- 150 g of all-purpose or bread flour
- 4 medium eggs (220-250 g)
- A spatula with strong handle
1. Stirring bring the contents of a pot to boil. Add flour and reduce the heat to minimum. Now you should actively stir the dough with spatula for 4 min.
2. Put the pot away from the stove. We need the dough to cool down to approximately +40°C. It will take 10-15 min., but you need to stir the dough every minute or two. It will help to cool the dough down quicker and to prevent drying.
3. Add 2 eggs to warm dough. Now you need to stir them into the dough with active movements (I do it in circles). When the dough became homogeneous, add 2 more eggs and repeat the process. If you have added all eggs, it can take more time to stir them in.
4. Preheat oven to 180°C, convection mode. Put some parchment paper on a baking sheet (I use huge mold with non-stick coating as modern frying pans have. If your mold/baking sheet has other coating, you should use parchment paper). Depending on what shape of pastry you want, choose the way you will put the dough on baking sheet:
a) Simply put the dough with a spatula helping the dough to leave the spatula with a knife or a spoon, like I did.
b) Use a pastry bag (I recommend to use nozzle of pastry bag together with a strong plastic bag, so you won’t need to wash the bag afterwards). Note: even if you use a pastry bag, there’s no guarantee that you will get eclairs of equal shape. Just take a look at pastry in pastry-shops. But a pastry bag gives you opportunity to make pastry of unique shapes with a hole in the middle like rings, hearts etc.
Avoid putting pieces of dough too close to each other – they will become more than twice bigger.
5. Bake pastry 20 min. at 180°C, then reduce temperature to 160°C and bake additional 20 min. Check the colour of pastry (don’t open the oven!) – it should be golden or light-brown like mine. The pastry may require additional 5 min.
Don’t open the oven in the middle of process or your pastry will lose all cavities.