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Pȃte à Choux Recipe | How to make Choux Pastry (Pȃte à Choux) at Home?
It is a light pastry dough containing only butter, water, flour and eggs. It is usually baked. It is used to make profiteroles, eclairs, french crullers, dumplings etc. They are round, small and hollow covered with large grain sugar and often filled with pastry cream, like eclairs.
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Ingredients
- All Purpose Flour - 1 cup
- Butter - 100 g
- Sugar - 2 tbsp
- Salt - 1 pinch
- Eggs - 3
- Egg - 1 (beaten for glazing)
- Water - 1 cup
Instructions
- In a deep saucepan, add water, butter, sugar, salt together and bring to a boil. Continue boiling for 2 or 3 minutes.
- Turn off the heat and add the flour, mix immediately until combined well with the water.
- Turn on the heat to low, continue to cook the dough till it becomes smooth and a thin foil begins to form on the bottom of the pan. This takes about 2 to 3 minutes.
- Now remove from flame and bring the mixture to luke warm.
- Add 1 egg at a time and mix until incorporated using a spatula, food processor or electric beater.
- The consistency of the mixture can be checked by taking it in a spatula and if the stiff peaks fall immediately, the mixture is ready to be piped.
- Place a baking sheet to a tray / grease oil on a tray. Using a plain nozzle, pipe it directly to sheet in a choux or eclairs shape.
- Dip a spoon in water and press the peaks on pastry. Give an egg wash to the pastry for glazing effect.
- Bake in a preheated oven at 200°C for 15 to 20 minutes or till nice golden brown appears on top.
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