Choux Pastry by @alicetayloreats

38 min

12 servings

🧈

100 g

Butter

💧

180 ml

Water

🍬

Sugar

🧂

Salt

🌾

120 g

Plain flour

🥚

4

Eggs

🥛

Milk

  1. Add
    • Butter
    • Water
    • Sugar

    In a saucepan, add the butter, water, sugar and salt.

  2. Reduce
    • Plain flour
    • Butter
    • Water

    Once everything has melted and the mixture is simmering, reduce the heat to low and add the flour.

  3. Stir

    Stir vigorously over the heat until the mixture forms a smooth, thick ball, then cook for 1 more minute, stirring the whole time.

  4. Transfer

    Remove from the heat and transfer to a bowl, then let it cool down slightly for 3 minutes or so.

  5. Add
    • Eggs

    Add the eggs one at a time, mixing vigorously after each addition to ensure they're fully incorporated.

  6. Pipe

    Pipe or spoon the mixture onto a prepared baking tray.

  7. Brush
    • Milk

    Brush with a splash of milk if you like.

  8. Bake

    Bake at 180°C fan-forced for 20-25 minutes, depending on the size of your choux pastries.

Choux Pastry by @alicetayloreats

38 min

12 servings

🧈

100 g

Butter

💧

180 ml

Water

🍬

Sugar

🧂

Salt

🌾

120 g

Plain flour

🥚

4

Eggs

🥛

Milk

Preparation Steps

  1. Step 1/8

    In a saucepan, add the butter, water, sugar and salt.

    🧈Butter
    💧Water
    🍬Sugar
    🧂Salt
    🍲Saucepan

  2. Step 2/8

    Once everything has melted and the mixture is simmering, reduce the heat to low and add the flour.

    🌾Plain flour
    🍲Saucepan
    🥄Spoon

  3. Step 3/8

    Stir vigorously over the heat until the mixture forms a smooth, thick ball, then cook for 1 more minute, stirring the whole time.

    🍲Saucepan
    🥄Spoon

  4. Step 4/8

    Remove from the heat and transfer to a bowl, then let it cool down slightly for 3 minutes or so.

    🥣Bowl

  5. Step 5/8

    Add the eggs one at a time, mixing vigorously after each addition to ensure they're fully incorporated.

    🥚Eggs
    🥣Bowl
    🥄Spoon

  6. Step 6/8

    Pipe or spoon the mixture onto a prepared baking tray.

    🫙Piping bag
    🥄Spoon
    🍳Baking tray

  7. Step 7/8

    Brush with a splash of milk if you like.

    🥛Milk
    🖌️Pastry brush

  8. Step 8/8

    Bake at 180°C fan-forced for 20-25 minutes, depending on the size of your choux pastries.

    🍳Baking tray

Composition

Ingredients

Types

Dairy, Liquid, Sweetener, Spices, Grains, Eggs

Ingredients

Butter, Water, Sugar, Salt, Plain flour, Eggs, Milk

Notes

Milk (a splash, for brushing, optional)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

150 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 9g, Fat: 11g, Fiber: 0.3g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 100mg, Calcium: 20mg, Iron: 0.6mg, Potassium: 45mg

Vitamins

Vitamin A: 100µg, Vitamin D: 0.4µg, Vitamin B12: 0.3µg, Folate: 15µg

Preparation

Time Information

Preparation

15 minutes

Cooking

23 minutes

Overall

38 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Bowl, Spoon, Pastry brush, Baking tray, Piping bag

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@alicetayloreats

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crisp Exterior, Hollow, Fluffy, Soft

Flavors

Buttery, Eggy, Mildly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

unfilled baked choux shells : 1-2 days (store in an airtight container at room temperature,re-crisp in the oven for a few minutes before serving if needed), unfilled baked choux shells : 1 month (freezer,store in an airtight freezer bag,reheat in the oven to crisp before filling), filled choux pastries : 1 day (fridge,best eaten fresh as they soften quickly once filled)