First, let’s begin by clearing out the pronunciation of the word “choux”. The “x” frazzled everyone, but it’s simple. Choux is pronounced the same as “shoe”. Shoe pastry, but please don’t EVER spell it that way, we don’t want to offend the French 😜.
So yes, Choux pastry, also known as Pâte à Choux in French is a French pastry made with butter, flour, sugar, milk, water, and eggs. You’ve most probably eaten at least one type of choux pastry in your life. Cause you see, it’s used to create many different pastries including cream puffs, eclairs, and even churros. The difference is just the cooking technique (cream puffs are baked, churros are deep-fried), and the way they are piped (cream puffs are round, eclairs are shaped like logs). All the variety makes choux pastry one of the most versatile pastries in the world.
Choux pastry generally has a bad rep for being overly difficult. A lot of people are afraid of attempting it and think that it’s almost likely going to be a fail. However, they’re not really difficult. All you need to do is understand the science behind choux pastry, and I guarantee you will get it right every time.
Choux Pastry
So here’s the main thing to know about choux pastry – they’re golden and crispy on the outside, but hollow from the inside. The hollow center is created by steam that is formed while baking and puffs the pastry.
Here’s why that happens – the choux pastry dough is cooked twice, once on the stovetop, then in the oven or the deep fryer. In the first cook, all the ingredients except the eggs are cooked over the stovetop. This causes the starch in the flour to gelatinize, which helps the pastry hold onto steam and puff up.
By gelatinizing, the starch helps support the structure of the gluten when the steam inflates it. This structure also helps hold in the steam.
PS: I got all this cool (yet nerdy) knowledge about choux pastry from this article by The Spruce Eats.
Another thing that the first step of cooking does is reduce the moisture in the dough. It’s crucial to cook the dough long enough so that the moisture evaporates and the dough becomes stable enough to pipe. You don’t want to end up with a runny dough that does not hold its shape.
An easy way to know when the dough is ready is to hear out for crackling sounds. Once the dough sounds to crackle, it’s dry enough and ready for the eggs.
The eggs are the only ingredient added after the first cooking. They are added one at a time so that they incorporate it into the dough without having to overmix it. But make sure that the dough has cooled down and all the steam has dissipated before you add the eggs, or you will end up with scrambled eggs.
Once the eggs are combined, the dough is ready to be baked or fried.
Craquelin
Another element you can add to baked choux pastry is craquelin, which is another pastry dough that is placed on top of the prepared choux pastry before baking. The craquelin spreads over the choux while baking and gives it a crunchy texture and added flavor.
Adding craquelin to your cream puffs and eclairs is optional, but I’d definitely recommend it. It’s simple and absolutely delicious. Plus, it’s made with the simplest ingredients!
Now, given that choux pastries are hollow from the inside, they, of course, have to be filled with something. There are many different things you can fill in to your cream puffs or eclairs – whipped cream, buttercream, ganache. But the classic French (and my favorite) way is filling choux pastry with pastry cream or creme patisserie.
Pastry Cream
Pastry cream is another simple French classic made with eggs, sugar, cornflour, milk, and vanilla. It’s very similar to custard but has a more stable and heavier texture.
The cornflour in the pastry cream helps it thicken and stabilize enough to become pipable. The cream is cooked over the stove, similar to the pâte à choux. The main thing to focus on while making pastry cream is making sure that you continuously stir it while cooking so that the eggs don’t scramble and incorporate it into the mixture properly.
PS: If you like pastry cream, you will love this Baklava Mille Feuille!
Once you have mastered it, choux pastry is one of the easiest and most versatile recipes to have up your sleeve. And one that makes you look like a professional chef to your friends and family 😉.
You can also go one step further and make a Croquembouche, which is basically a tower of cream puffs. I made a mini one for my sorting hat dessert. We’ll go into that in another post, though!
So, are you ready to master choux pastry? Let’s begin
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Choux Pastry With Craquelin And Pastry Cream
Equipment
- Silicone spatula
- Piping bag
- Non-stick saucepan
Ingredients
Choux Pastry
- 120 gs butter
- 90 ml water
- 12 ml full-fat milk
- 12 gs caster sugar
- 1/4 tsp salt
- 85 gs all-purpose flour
- 2.25 eggs
Craquelin
- 70 gs unsalted butter
- 70 gs all-purpise flour
- 30 gs cocoa powder
- 40 gs caster sugar
- 1/2 tsp salt
Pastry Cream
- 100 gs egg yolk
- 120 gs caster sugar
- 50 gs cornflour
- 500 ml full-fat milk
- 2 tsp vanilla extract
- 100 gs butter
Instructions
Craquelin
- Preheat the oven to 180 degree celsius
- Add all the ingredients in a bowl and mix it using a hand mixer or a processor until everything is well combined and forms a dough that holds it's shape together.1/4 tsp salt, 70 gs unsalted butter, 70 gs all-purpise flour, 30 gs cocoa powder, 40 gs caster sugar, 1/2 tsp salt
- Roll the dough between two baking sheets to 2mm thickness, then freeze ir for 15-20 minutes before cutting the shapes and placing it on the choux pastry.
Choux Pastry
- In a saucepan, add the butter, water, milk, sugar, and salt and bring it to a boil on medium heat.120 gs butter, 90 ml water, 12 ml full-fat milk, 12 gs caster sugar, 1/4 tsp salt
- Once the mixture starts boiling, stir the flour into the saucepan. Continue stirring the mixture for 5-8 minutes, until the dough starts coming off the sides of the pan and starts making a crackling sound.85 gs all-purpose flour
- Remove the dough from the stovetop and transfer it to a bowl of a stand mixer with a paddle attachment (you can also use an electric mixer for the next steps). Mix the dough on high speed for 3-5 minutes, until there is no more steam coming out of it.
- Add the eggs, one at a time, and mix the dough on medium speed until all the eggs are well-incorporated.2.25 eggs
- Transfer the prepared dough into a piping bag with a round tip, line a baking tray with baking paper, then pipe the dough on it in circles if making cream puffs, or logs if making eclairs. Make sure to leave enough space between each one to give them space to puff up.
- Cut the craquelin in round circles using a cookie cutter (if making cream puffs) or rectangles (if making eclairs), then place it on top of the piped choux pastry.
- Bake the choux pastry at 180 degree celsius for 20 minutes, then 160 degree for 10-15 more minutes until they are puffed up and golden brown from outside.
- Once the choux pastry has cooled down, make a small hole at the bottom and fill it with pastry cream
Pastry Cream (Creme Patisserie)
- Add the milk and vanilla to a saucepan ad bring it to boil on low heat.500 ml full-fat milk, 2 tsp vanilla extract
- While the milk is boiling, whisk the eggs, cornflour, and caster sugar in a seperate bowl.100 gs egg yolk, 120 gs caster sugar, 50 gs cornflour
- Once the milk comes to a boil, temper the eggs by adding half of the milk into the egg mixture and whisk it continuously. This is done to make sure that the eggs get used to the heat of the milk before they are added to the saucepan.
- Transfer the egg and milk mixture into the remaining milk on the saucepan, then stir it continuously for 5-8 minutes, until the mixture thickens and coats the back of a spoon. If you want a more stable, pipable pastry cream, cook it for a little longer. Make sure you are continuously stirring the cream or the eggs will scramble.100 gs butter
- Take the cream off the stove and stir in the butter immediately until the mixture is smooth. Transfer it to a bowl, then cover it with cling wrap, making sure the plastic touches the surface of the cream to avoid skin from forming on top.
- Cool the pastry cream for 2-4 hours at least, then transfer it into a piping bag and fill the choux pastry with it.
Notes
Give it a try once, and you’ll never stop making it, trust me! Don’t get intimidated by the number of steps in the recipe, it’s actually quite simple and quick!
If you give it a try, don’t forget to let me know how you liked it in the comments! And of course, share it with me on Instagram!
See you next time!
