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Sweet Choux Pastry

Photo: Sweet Choux Pastry

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 40 min
 
YIELD: About 50 1-inch/2.5-cm balls
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 375 degrees F/190 degrees C.

Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)

Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.

Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.

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  • on January 31, 2013

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    Making any kind of French food has always been kind of intimidating to me, but no more! After watching this episode for the second time, I finally decided to give it a try. Laura Calder made it look pretty simple - and it was! My kids absolutely love eating them plain (and so do I. Hopefully, I'll have enough left to fill with the pastry cream recipe I am about to try!
    I highly recommend watching this episode before trying out this recipe, especially if you are not familiar with making this kind of food. I found it very helpful.

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