How to make choux (pastry puffs)
Ingredients
- 150 g flour (gluten-free, bread flour)
- 80 g fresh butter
- 250 ml water
- 4 eggs
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
Optional: you can add some vanilla extract for more aroma!
Basic choux pastry dough. It’s easier than you think. It needs practice but the result will reward you.
Homemade choux which can stuff with savory (cream cheese with spices) or sweet (whipped cream) filling.
Method
In a saucepan, warm the water and butter.
Add the sugar and salt until they are dissolved and add the flour stirring constantly with a stirrer.
When the mixture is combined, remove from the heat and pour the mixture in a bowl.
Beat with the mixer until is cooled a little and add the eggs one at a time.
Careful. Wait for each egg to become completely incorporated in the mixture before adding the next.
Set aside the dough until it is in room temperature and transfer to a pastry bag.
Line a baking sheet with a parchment paper and preheat oven to 190C degrees.
Make the choux into a size of a walnut. (if we wish to make them small)
Use a spoon to smooth their surface.
Bake for 10 minutes at 190C degrees and at 170C degrees for 20 minutes until they are golden.
I bake two batches at once, so i use Fan.
Allow them to cool completely.
For the filling, cut in half or make a hole in their center.
We can stuff them with savory filling or whipped cream (if we want sweet choux)
Nutritional information per 100 g
Energy / calories: 208.64 kcal
Proteins: 4.06 g
Carbohydrates: 37.17 g
Fat: 12.87 g
