The choux pastry is a basic skill. It is the base of many pastry preparations, including profiteroles, gougeres, and eclairs.
Try filling or topping it with ganaches, pastry cream, or even savory creams, such as ricotta.
Preheat the oven to 180 °C
Add 360 g of water and 180 g of butter to a saucepan over medium-high heat
Add 5 g of salt and 10 g of sugar. Bring to a boil and stir until the butter is melted. Turn down the heat to medium-low
Add 260 g of all-purpose flour. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the bottom and sides of the pan
Transfer it to a stand mixer with the paddle attachment. Mix on medium-low speed for 5m until the dough continues to come together and has cooled slightly
Add 325 g of eggs, little by little, while beating on medium-high speed. Beat until they are completely incorporated
Transfer the dough to a piping bag. Twist and tie the top of the bag to close it
Line a tray with parchment paper and pipe the batter to form round 3 cm diameter peaks, spaces slight apart
Bake for 20m until golden brown. The choux pastry is ready
Enjoy! Try it with sweet or savory creams!
Yield 40 pieces
All-Purpose Flour260 g