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

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on September 14, 2013

    Flag

    I absolutely love Laura & she's made me fall in love with French cooking! I watch every episode trying stuff I never thought I would! I'm not even a baker & was able to bake choux. It sounded intimidating @ 1st but after I watched Laura I gave it a try. One trick I learned from another chef's recipe (same as Laura's was to bake pastry 12 min @ 425, drop temp to 375 & cont baking for 22 min to dry them out. If making eclairs turn oven off & remove from oven. Using tip of paring knife, cut small slit in side of ea eclair, near bottom. Place eclairs back on baking sheet & put back in oven, propping door open so eclairs can dry out as they cool, about 1 hr or til oven is cool. Also I like making a little hole in ea end & piping filling into eclairs, like she did w profiteroles, instead of cutting them in 2. It's OK if you're going to eat right then, but if you want to show off your baking skills to family & friends why not make it look like the pastry shop kind? Love your show Laura!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 31, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.