A Beginner's Guide to Choux Pastry
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- Опубліковано 14 тра 2024
- My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe: sugarspunrun.com/how-to-make-...
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
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Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.
02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).
03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first - just keep mixing.
06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).
07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.
08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.
08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.
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This brings back memories for me.The 1st time I made this was in high school in home economics class 😊
Yay to that..I remember our Mrs Scott carefully explaining the entire process!
The Choux pastry looks good. Thanks for the recipe.
You're welcome! Enjoy! :)
Thank you for making it look so easy. Can't wait to try this!
We watched this at school for a FoodTech lesson. We loved the puffyness and the top tips. Keep puffing!
As a first time choux pastry maker (hence my google search leading me here). This is probably the only baking video im gonna watch, very understandable and straight to the point... mucho gracias 🙏
Thank you so much! I hope you love them! :)
Thanks much for refreshing my memory
Thanks for the recipe
I love how easy your recipes are to follow - thanks for explaining everything so well!
Thank you so much! I'm glad you enjoy them! :)
Thank you. Well done...
I have never thought choux pastry is hard. Practically one of the first recipes I learned and you can use it so many ways- both sweet and savory. It always looks impressive but so easy. Thanks for doing another great video. Very similar to a popover so you could always just butter and eat, because hey everything is better with butter.
It can be intimidating if you've never tried it, but it is so versatile. You'll never catch me complaining about eating something with just butter added. :)
Thank you!
I have tried to make this several times and the eclairs always fall flat. I followed your instructions and ingredients exactly. Instead of using my mixture, I hand mixed it up. They came out perfect!!!!! Thank you! Will be saving your recipe for sure.
I'm so glad you enjoyed it! :)
Awesome. I will most definitely try making these . Ty
Enjoy! :)
Very best recipe/tutorial ever! Absolutely hands down best and no fail!
Thank you so much! I'm glad it was helpful 🥰
Thank you, thank you, thank you. Most recipes that I have watched does not say leave oven door open for 10min after baking! I take them out and poof! they deflate😅 so thank you again for this beginners tutorial so appreciated when it is shown all the way😊
You're welcome! I hope you love the cake! :)
These look awesome... I need to check these out!
I hope you love it! :)
Very thorough instructions. Great.
Thank you!
You did a great job explaining each step.
Thank you! I hope you enjoy the pastry!
I have never made choux pastry before, but hope to attempt your easy-to-follow recipe. Thank you for another straight forward, well described process for baking yumminess.
I hope you love it! :)
Loved the easy steps 🌹
I hope you love them! :)
This is how I make mine for my shrimp puffs. Yummy!😊
Yummm
Awesome. Great tutorial 😃
Thank you! 😀
I never heard of those before. Sure looks good & easy enough to make 😊
They are so easy! I hope you love them! :)
Thankyou for this recipe i tried it and it came really nice
I'm glad you enjoyed them! :)
love your recipe, i tried twice, very good. thanks for sharing.
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You're welcome! I'm glad you enjoyed it so much! :)
My mom used to make cream puffs sometimes as a treat. 😋 Yummy. Thanks for the easy to do instructions and especially the DIY piping bag. I don't have one but I do have big Ziplock baggies.😊👍
You're welcome! I hope you love them! :)
Delicious pastry.
Thank you! :)
Well done. My mom used to make the greatest crème puffs. Yum
Thank you! :)
Great video. The difference between the way you make them and how I was taught is at when they’re done just take a small paring knife and cut a small slit on the side. Return them to the oven like you said, and let them cool / dry in the oven for approximately 10 minutes.
Good teacher U are
Thank you! :)
Great video, I hate Choux pastry but my husband loves it ,I am going to try this recipe. New subscriber here !
Welcome to the channel! I hope he loves this one! :)
Thank you for sharing your recipe I am making some right now just waiting for them to get some color in the oven already made the filling I kept in fridge until the puffs come out and completely cools down.
I hope you love them! 😊
Giving this a go today!!
I hope you love it! :)
@@SugarSpunRun These were delicious!! My piping skills weren’t great, because I didn’t know how to use my new fancy piping bag. haha I will ALWAYS defer to your way, because it was so easy to follow! Cheers!
@@SugarSpunRun My new go-to!! Perfect!
I will definitely try this soon. My family has loved everything I've made from here and I thank you so very much for sharing with us all. I do have a question which unfortunately has nothing to do with this recipe. I was on your website earlier (as I am regularly for dinner or dessert recipes) and I was looking for spaghetti sauce but could not find anything. Do you have a recipe or is it perhaps under a different name? Thank you again for all you do, I've truly learned so much and my home along with my mom's (I shared your channel with her) benefit from wonderful homemade foods.
I'm so glad you enjoy everything so much! I actually have a marinara sauce recipe that will work well for spaghetti. I also have a meatball recipe that has sauce that you could top spaghetti with. :) sugarspunrun.com/marinara-sauce-recipe/
sugarspunrun.com/the-best-meatball-recipe/
@@SugarSpunRun oh thank you so very much I didn't even think about the marinara recipe. Truly appreciate your reply and I'll certainly be looking at both and may make both and see which one everyone likes the best work spaghetti and lasagne :-)
Have a wonderful day.
How long do you let it cool before adding the eggs, before seeing this video my dough was much too runny, after following the recipe I was using to a T thanks in advance for whomever can help
Okay, I have to be honest. I clicked on this video this time not because I thought that the recipe looked interesting, but because I thought that something seemed different. Seems I was wrong. I guess it was just you having your hair down. Reminded me of Spring. BUT after watching this I got interested in these. They sure look like they would be awesome filled with a Boston creme or something!
I hope that the weather has been as awesome where you are as it is here. 😀
They are really good. You could certainly fill it with some pastry cream. It's been nice and warm recently, which has been really nice. :)
Hi Sam please don't forget the raspberry cake
Mashle brought me here
❤❤
My sister can bake these with her eyes closed that's hiw great she is😂 Last week i tried them with another recipe and both times it flopped, all mushy and runny almost like pancake batter using the hand mixer😂Today I'm trying your recipe🤞after studying it since i found it..Not using a piping bag but i took scoops...Taking a peek at the oven🤓...they're still in shape😂😂.Hope and pray it works. 🎉Will give an update 🎉
EDIT:- First Batch went in the oven...crashed ( lesson 1, don't be in a hurry to open it🙄)
Second Batch went in the oven...perfection 😍😍 ( lesson 2, have a little patience and a lot of Faith😅😅...leave them in the oven to cool off)...Viola 💃...thank you for sharing your recipe.🙏.Will do another Batch over the weekend 😂😂😂😂
Yay! I'm so glad they turned out for you! :)
@@SugarSpunRun Thank you🐳
Should these be kind of tough and hard to cut with just a fork or did I fo something wrong?
O no! They should be crisp but not tough. Is it possible they were slightly over-baked? :(
Hi Sam! If I were to pipe this in a 8 inch round pan how long would I bake it for at 400 degrees. How long to leave in the oven after baking? Thanks
I'm not sure how this would work being baked in an 8 inch pan.
Can you use a stand mixer with a paddle or whisk to add in the eggs?
Yes you can. Kitchen Aid actually has a pastry paddle attachment.
Yup!
Do you have a link for your lemon squeezer?
Here is an affiliate link to it. :) amzn.to/3GMZcto
Aren't you supposed to poke a hole in them right after they are finished cooking? My mother always did and hers turned out well, too.
I poke them too
Do we have to prick the choux pastry?
It won’t hurt! :)
That egg what's the weight ?
A large egg is about 60g.
What are “Aggs”???
A secret ingredient I use to weed out those who’d be better off out of the kitchen where they might hurt themselves.
Remove the uncooked pastry inside before filling so that the puff doesn't get soggy, a la Julia Child.
Ah. So I don’t have to scald my fingers cutting a hole in them before leaving them in the oven for another 10 minutes. 😂
Piercing them is a good way to ensure they don’t get soggy, and that steam can escape, it’s especially helpful if you’re going to be making cream puffs with them. But I do not always pierce a hole in them.
My sister & I don't use brown eggs !!
You can use any color you’d like 🙂