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pâte à choux aka choux pastry

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

To make beautiful homemade sweet pastries such as Cream Puffs, Croquembouche, Chocolate Éclairs or even savory pastries like Gougère, Pommes Dauphine and so on, you need this basic pastry dough recipe.

yield 2 cups dough
prep time 5 Min
cook time 50 Min
method Bake

Ingredients For pâte à choux aka choux pastry

  • 1 c
    unbleached all-purpose flour
  • 1/4 tsp
    ground himalayan sea salt
  • 1/2 c
    shortening
  • 1 c
    water
  • 4 lg
    free-run eggs

How To Make pâte à choux aka choux pastry

  • 1
    In a small bowl, combine flour and salt; set aside. In a medium saucepan over medium heat, combine shortening and butter; bring to a boil. When shortening is melted, add flour mixture. Stir vigorously until release from the sides of the pot and form a ball, about 1 minute. Remove from the heat, transfer into a bowl of a stand mixer, and cool off.
  • 2
    When mixture is at room temperature, add one egg at a time, mixing well between each addition. Preheat oven to 425ºF. Depending on the pastry, form dough as requested using a pastry bag. Place it on a greased cookie sheet or silicone mat. To remove little tails, dip fingertip in water and press gently on them.
  • 3
    Transfer to the preheated oven and bake for 15 minutes. Reduce heat to 350ºF and bake for 30 minutes. DO-NOT-OPEN-OVEN-DOOR under any circumstances! When done, remove from heat and make small holes using a chop stick so the steam can escape. Cool off completely before filling.
  • 4
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=FLDvkONtV60
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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