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French · Baking
Choux Pastry
A classic choux dough for profiteroles, éclairs, and other pastries that rise in the oven thanks to steam.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Add milk, water, butter, sugar, and salt to a saucepan and bring the mixture to a boil.
2
Add all the flour at once. Using a spatula, mix the dough for about 1 minute, drying it out until it starts to pull away from the sides of the pan.
3
Transfer the dough to a mixer bowl fitted with a paddle attachment and mix on low speed for 1-2 minutes (you can also do this by hand with a spatula if preferred).
4
While continuing to mix, add the eggs one at a time.
5
Using a bench scraper, gather any dough from the sides of the bowl and off the paddle. Mix again for 1 minute until the dough is completely smooth with no lumps.
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