Chou Pastry dough recipe for sweet desserts or savory appetizers, delicious!
This is my absolute favorite recipe for chou pastry, it’s tried and foolproof.
Here I’m giving you the sweet basic recipe for chou pastry, it is meant for cream puffs and éclairs.
You can also make it a savory recipe by skipping the addition of sugar, then you can make appetizer puffs by filling them with salmon mousse for example or about any filling you can think of.
To pipe even puffs, I use a macaron silicon mat and just fill all the circles or you can draw a series of circles with a 1.5 to 2 inches diameter with a space of 2 inches in between on a sheet of parchment paper and turn it over on a baking sheet.
Tip: When piping your choux, hold your piping bag vertically, press once and lift, do not rotate the bag. If you rotate the bag, you are creating creases and your choux will rise in all directions. Have ready a small bowl of water, dip one finger and press down gently the little beak on top of your choux.
For this recipe, it is really important to measure your ingredients in grams with the help of a scale.
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
1 stick + 2 tsp (125 g) unsalted butter
1/2 tsp (2.5 g) salt
2 tsp (10 g) sugar
1 cup + 2 tbsp. (150 g) all-purpose flour
5 large eggs, one by one
Some powdered or icing sugar
Preheat your oven at 375°F (190°C), line a baking sheet with parchment paper or a macaron silicon mat
Into a medium saucepan, add water, milk, butter, salt and sugar, bring to boil then remove from heat
Add the flour and stir it until all the liquids are absorbed
Put the pan back on medium/high heat, and stir and flatten the dough constantly until it forms a ball and there’s a very thin layer of dough at the bottom of pan
Place the dough into the bowl of your stand mixer fitted with the paddle attachment, flatten it against the sides of bowl and let cool for a few minutes
After a few minutes, beat the batter about 2 minutes on medium/high to let the steam off
Then start adding eggs one by one, beat until each egg is fully incorporated before adding the next one, check your dough before adding the 5th egg, it might not be necessary, you want your dough to form a thick ribbon. If your dough is still thick, beat your last egg with a fork and add it to the batter spoon by spoon until your dough has reached the right consistency
Pour the dough into a piping bag fitted with a star tip and start piping puffs about 1.5 inch large, or spoon little mounds of batter separated by about 2 inches
With slightly wet fingers, gently flatten the top of puffs
Dust all puffs with icing sugar
Into the oven for 35 (minimum) to 40 minutes, or until puffs are golden and crisp, bake one tray at a time in the center of oven
Let cool completely before filling
The most important thing to remember with chou pastry recipes, you must check the thickness of your dough before adding the last egg, and if you decide to add this last egg, beat it well with a fork and add it spoon by spoon. You want your batter to fall into a thick ribbon, when you lift it with a spoon, it must form a falling beak.
You can make your puffs very simply by spooning little mounds of dough separated by about two inches on a baking sheet lined with parchment paper. Or you can pipe them, piping chou pastry dough with a star tip will help puffs to rise more evenly.
Cream puffs can be stored in the refrigerator
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