Choux pastry is a fundamental base in pastry making, used to create delights such as éclairs, profiteroles, or gougères. Preparing this dough requires a bit of attention, but the results are truly worth the effort. Start by putting water, butter, salt, and sugar in a pot over medium heat. Make sure not to replace the butter with margarine or other alternatives, as this ingredient is essential for achieving the perfect texture. When the mixture reaches boiling point, quickly add the flour all at once. It is important to stir constantly with a wooden spoon to ensure the flour is evenly incorporated. You will notice that the dough gradually becomes homogeneous and no longer sticks to the sides of the pot. After about a minute, you can leave it on the heat for a little while to dry out, which will improve the final texture.
Once you remove the pot from the heat, let the dough cool slightly, then start adding the eggs one by one. It is crucial to mix well after each egg to ensure it is fully incorporated. Only after one egg is well integrated can you add the next. While you are handling this step, preheat the oven to 200 degrees Celsius. If you don't have a piping bag handy, don't worry! You can use two spoons to shape the choux, and the result will be just as spectacular. Bake the dough for 20 minutes at the mentioned temperature, being careful to have the temperature a bit higher during the first half of the time. Be cautious, as if the dough is not baked enough, it risks collapsing after you take it out of the oven. Some chefs recommend poking the choux to let the steam escape, and then leaving them for another 5-10 minutes in the oven with the door slightly ajar. If the choux are well bronzed and withstand the spoon test, then they are ready!
For the pastry cream, start by boiling the milk along with a vanilla pod over medium heat. In a separate bowl, whisk the egg yolks with the sugar until frothy and they change color. Add the sifted flour and cornstarch, mixing well to avoid lumps. Then, incorporate the remaining milk, stirring until you obtain a homogeneous mixture. Gradually pour 1/3 of the boiled milk into the yolk mixture, stirring continuously to temper the eggs. Continue adding the milk in stages until the entire composition is uniform. Transfer everything to a pot and place it over the heat, stirring constantly. When the cream starts to boil, leave it on the heat for 20 seconds, then immediately transfer it to a cold stainless steel bowl to stop the cooking process. This pastry cream is the perfect base for filling your delicious choux. Let yourself be carried away by the flavor and texture of this recipe, you will surely impress anyone who tastes it!
Once you remove the pot from the heat, let the dough cool slightly, then start adding the eggs one by one. It is crucial to mix well after each egg to ensure it is fully incorporated. Only after one egg is well integrated can you add the next. While you are handling this step, preheat the oven to 200 degrees Celsius. If you don't have a piping bag handy, don't worry! You can use two spoons to shape the choux, and the result will be just as spectacular. Bake the dough for 20 minutes at the mentioned temperature, being careful to have the temperature a bit higher during the first half of the time. Be cautious, as if the dough is not baked enough, it risks collapsing after you take it out of the oven. Some chefs recommend poking the choux to let the steam escape, and then leaving them for another 5-10 minutes in the oven with the door slightly ajar. If the choux are well bronzed and withstand the spoon test, then they are ready!
For the pastry cream, start by boiling the milk along with a vanilla pod over medium heat. In a separate bowl, whisk the egg yolks with the sugar until frothy and they change color. Add the sifted flour and cornstarch, mixing well to avoid lumps. Then, incorporate the remaining milk, stirring until you obtain a homogeneous mixture. Gradually pour 1/3 of the boiled milk into the yolk mixture, stirring continuously to temper the eggs. Continue adding the milk in stages until the entire composition is uniform. Transfer everything to a pot and place it over the heat, stirring constantly. When the cream starts to boil, leave it on the heat for 20 seconds, then immediately transfer it to a cold stainless steel bowl to stop the cooking process. This pastry cream is the perfect base for filling your delicious choux. Let yourself be carried away by the flavor and texture of this recipe, you will surely impress anyone who tastes it!
Ingredients
Dough for the choux: 200 g flour 400 ml water 160 ml butter 6 eggs 30 g sugar 1 tsp salt Creme patissiere: - 500 ml milk - 3 egg yolks - 125 g sugar - 30 g flour - 30 g cornstarch - 1/4 vanilla stick or 1 tablespoon rum