Choux Pastry

Name: Choux Pastry
Yield: Makes about 10 average-sized éclairs
Ingredients: Scant ⅓ cup (75 ml) water; Scant ⅓ cup (75 ml) whole milk; Heaped ½ teaspoon (3 g) salt; ¾ teaspoon (3 g) granulated sugar; 4 tablespoons (60 g) butter; 1 cup (3 ¼ oz./90 g) cake flour; 3 eggs; 1 beaten egg yolk, for the egg wash (optional); 1 beaten egg yolk, for the egg wash (optional)

Preparation info

Makes about
10
average-sized éclairs

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Choux pastry is used to make the cream puffs of religieuses and for éclairs. It requires a certain skill to dry it out to just the right degree over the stove. The trick lies in knowing exactly when to take it off the heat.

Ingredients

Scant ⅓ cup (75 ml) water
Scant ⅓ cup (75

Pastry
Vegetarian

Method

Preheat the oven to 480°F (250°C).

In a saucepan, bring the water, milk, salt, sugar, and butter to the boil. Sift the flour into the liquid. The important step now is to dry it out: stir energetically until the moisture has evaporated. Remove from the heat and mix in the eggs,