Pâte à choux, or choux pastry, is a versatile dough used to create a variety of both sweet and savory delicacies. From cream puffs and éclairs to gougères and pommes dauphine, this basic recipe is the key to mastering these culinary classics. Follow this step-by-step guide to make the perfect choux pastry for your next dessert or appetizer masterpiece.
Ingredients for Pâte à Choux (Choux Pastry)
- 1 cup unbleached all-purpose flour (120 g)
- 1/4 tsp ground Himalayan sea salt (1.2 g)
- 1/2 cup shortening (120 g)
- 1 cup water (240 mL)
- 4 large free-run eggs
Instructions for Making Pâte à Choux
Step 1: Prepare the Flour Mixture
In a small bowl, whisk together the flour and salt. Set aside.
Step 2: Cook the Dough Base
In a medium saucepan over medium heat, combine the shortening and water. Bring the mixture to a boil, ensuring the shortening is fully melted.
Reduce the heat slightly and add the flour mixture all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pot and forms a smooth ball, about 1 minute.
Remove the saucepan from the heat and transfer the dough to the bowl of a stand mixer. Allow it to cool to room temperature.
Step 3: Incorporate the Eggs
Once the dough has cooled, begin adding the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth and slightly glossy.
Step 4: Shape the Dough
Preheat your oven to 425°F (220°C). Depending on your desired pastry, transfer the dough to a pastry bag fitted with the appropriate tip and pipe it onto a greased baking sheet or silicone mat.
To smooth any “tails” left by piping, dip your fingertip in water and gently press them down.
Step 5: Bake the Pastry
Bake the pastries in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 minutes. Important: Do not open the oven door during baking, as this can cause the pastries to deflate.
Step 6: Let the Steam Escape
Once baked, remove the pastries from the oven and use a chopstick or skewer to poke small holes in each one to allow steam to escape. This helps maintain their crispness.
Cool the pastries completely before filling with your desired cream, custard, or savory ingredients.
Tips for Perfect Choux Pastry
- Mixing the Dough: Be sure to mix vigorously when cooking the dough base to remove excess moisture and create a smooth consistency.
- Egg Incorporation: Add the eggs one at a time, as this ensures the dough maintains the right texture for piping.
- Steam Release: Creating small holes in the baked pastries prevents them from becoming soggy.
Pâte à choux is a simple yet essential recipe that forms the base of many iconic pastries. Master this dough, and you’ll be ready to create a wide range of sweet and savory treats for any occasion.
