Like you, we loved Emelia Jackson’s choux pastry. In this blog post, we’ll take you through what you need to know to make it at home with the help of your trusty Magimix.
Choux pastry, also known as pâte à choux, is a light and airy pastry dough that is used to make a variety of desserts and pastries, such as profiteroles, eclairs, and churros. It is made with simple ingredients: butter, water, flour, and eggs. The butter and water are heated together until the butter melts, and then the flour is added and cooked for a few minutes. The eggs are then beaten in one at a time until the dough is smooth and glossy.
Choux pastry is unique in that it does not use a raising agent, such as baking powder or baking soda. Instead, it relies on the steam that is created when the water in the dough evaporates during baking. This is what gives choux pastry its characteristic light and airy texture.
How to Make Choux Pastry
Making choux pastry is relatively easy, but there are a few key things to keep in mind in order to get the best results. First, it is important to use cold ingredients. This will help to prevent the butter from melting too quickly and making the dough tough. Second, it is important to cook the flour for a few minutes before adding the eggs. This will help to develop the gluten in the flour, which will give the dough its structure. Finally, it is important to not overmix the dough after the eggs are added. Overmixing can make the dough tough.
Here is a step-by-step guide on how to make choux pastry:
- In a medium saucepan, melt the butter over medium heat.
- Add the water and bring to a boil.
- Remove from heat and stir in the flour until smooth.
- Cook for 1 minute, stirring constantly.
- Transfer the dough to a bowl and let cool slightly.
- Beat in the eggs one at a time, until the dough is smooth and glossy.
- Use the dough to make your desired pastries.
As you can tell, it can be labour intensive. Having a small appliance that can help with the stirring, beating and mixing will help make the process easier.
Here’s a recipe for the Magimix Food Processor.
If you have a Magimix Cook Expert, you can make choux pastry without fear of failing. You won’t even need to stand and stir.
Here’s a basic choux pastry recipeusing the Magimix Cook Expert.
Tips for Getting the Best Results
Here are a few tips for getting the best results when making choux pastry:
- Use cold ingredients.
- Cook the flour for a few minutes before adding the eggs.
- Do not overmix the dough after the eggs are added.
- Preheat your oven to the correct temperature.
- Bake the pastries until they are golden brown.
- Let the pastries cool completely before filling them.
Variations on Choux Pastry
Choux pastry can be used to make a variety of desserts and pastries. Here are a few popular variations:
- Profiteroles: These are small balls of choux pastry that are filled with whipped cream and chocolate sauce.
- Eclairs: These are long, thin pastries that are filled with pastry cream and topped with chocolate ganache.
- Churros: These are deep-fried pastries that are coated in sugar.
- Gougères: These are small, savoury pastries that are filled with cheese.
Choux pastry is a versatile and delicious pastry dough that can be used to make a variety of desserts and pastries. With the help of your Magimix, you can easily make delicious choux pastry that will impress your friends and family.
Here are some additional tips for making choux pastry:
- If the dough is too dry, add a little more water, 1 tablespoon at a time.
- If the dough is too wet, add a little more flour, 1 tablespoon at a time.
- If the pastries are not puffing up, make sure the oven is preheated to the correct temperature and that the pastries are not overcrowded.
- If the pastries are browning too quickly, cover them with foil for the last few minutes of baking.
With these tips, you'll be sure to make perfect choux pastry every time!
SHOP MAGIMIX FOOD PROCESSORS
SHOP MAGIMIX COOK EXPERT
FAQs
Choux pastry, or pâte à choux (French), is a light pastry dough used to make all kinds of famous and delicious pastries! Profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Paris-Brest, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros.
How would you describe a choux pastry? ›
a cooked paste or light dough containing eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell, used to make éclairs, profiteroles, cream puffs, and other filled pastries.
What is a small choux pastry sprinkled with pearl sugar and sometimes filled with custard and mousse? ›
A chouquette is a viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar. It is sometimes filled with custard or mousse. Sometimes a chouquette can be dipped in chocolate or covered in chocolate chips.
Why is my choux pastry not rising enough? ›
Why Aren't My Choux Pastries Rising? Choux pastries (i.e. cream puffs, eclairs, etc.) won't rise if the oven temperature is too low. For the pastries to rise properly, the temperature needs to be really high at first so that the steam builds up inside of the dough and causes them to rise and hollow out.
Why does choux pastry go flat? ›
The oven was opened during the first 20 minutes of baking.
As soon as you open the oven door to sneak a peek, all the hot air escapes and the choux can fall flat. Make sure to keep the oven door closed at all times, or at a minimum, during the first 20 minutes of baking.
Why is it called choux? ›
Choux (pronounced like “shoe”) means cabbages in French; the baked puffs resemble small cabbages. The dough is made from basic ingredients: flour, water, butter, salt, and eggs. But what starts as a webby, gluey dough transforms in the heat of the oven, thanks to the power of steam.
What does choux mean in English? ›
noun. a very light pastry made with eggs, used for eclairs, etc.
What is the secret to choux pastry? ›
To understand why choux is twice-cooked, it's important to know that choux needs lots of moisture: it's the steam generated by its high water content that causes it to swell and puff so much (there's no baking soda, baking powder, yeast, beaten egg whites, or any other leavening agent to help give it extra lift).
How long does choux pastry last? ›
Keep raw choux dough in the fridge in an airtight bag for up to three days if you're not baking it right away. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.
What is the difference between choux pastry and eclair? ›
An eclair is made from choux pastry as are profiteroles and other treats. Choux pastry is really easy to make and cook. An eclair is a specific type of choux pastry - long and narrow, filled with whipped cream and topped with thick chocolate icing.
One reason is that you did not stir fry your dough long enough to dry up the excess moisture or you added too much eggs. Too much moisture causes the choux pastry to sink. The other important reason is your oven was not preheated enough.
How to check if choux is done? ›
They should have a even amber brown colour when they are done. But don't use the colour of the choux pastry as the only gauge of doneness. Don't be afraid to remove a test shell from the oven and tear it apart to see if it's dry. Only then should you remove the entire batch from the oven.
Can you crisp up choux pastry? ›
Empty éclair shells and choux buns (unfilled, undecorated) can be stored at room temperature in an air tight container for up to a day or two. If they have gone soft, place in a moderate oven for 5-10 minutes to crisp up. let them cool before filling.
Is butter or margarine better for choux pastry? ›
The most used fat is butter, but choux pastry can be made also with oil, margarine or lard. The higher is the content of fat, the more the cream puff will be crumbly and rounded with a smooth surface. Less is the fat (compared to the flour), lighter the cream puff will be (with an irregular and cracked surface).
Why do you put water in choux pastry? ›
Water: Helps to bind flour and fat together to make a dough. In choux pastry water is converted to steam or water vapour, which acts as the raising agent.
What temperature should choux pastry be cooked at? ›
Bake in the 480°F (250°C) preheated oven, then drop the oven temperature to 350°F (180°C) right away. Bake for 25 minutes (do not open the oven in the meantime!) or a little bit longer if needed, until the choux become golden in color.
What is the texture of choux? ›
But choux's real magic trick is that, when baked, it puffs up big and hollow like a Yorkshire pudding (a close cousin), tender inside, but with a crispier shell that, once baked, sets firm without deflating. It can also be fried or poached for a similarly puffy effect.
What are the qualities of a good choux pastry? ›
The choux buns should be golden brown and, what pastry chefs call, 'dry' on the inside. This effectively means the inside should feel moist but no moisture is to be seen. If they sink after baking this means there was still too much moisture inside and you will need a slightly longer baking time.
What is the character of choux pastry? ›
It is characterized by a crispy outer shell with a light, airy interior. Choux pastry, also called pâte à choux ("pot-ah-SHOO"), is made with flour, butter, eggs, and water, although it can sometimes be made using half water and half milk.
What is an interesting fact about choux pastry? ›
Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.
