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Choux Pastry Recipe

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This recipe for Choux Pastry is from Quarantine Baking by the Cake Pusher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
8 tbsp cup butter, cubed, cold
1¼ cup all-purpose flour
⅜ tsp salt
4 eggs
Directions:
Directions:
Preheat oven to 425º and line two baking sheets with parchment.

Combine the water, butter, and salt in a medium sized saucepan, and heat until the butter has melted. Bring to a rolling boil.

Remove the pan from the heat and add the flour all at once, stirring vigorously.

Return the pan to the stove and cook over medium heat, stirring constantly, until the mixture smooths out and follows the spoon around the pan -- less than a minute.

Remove the pan from the heat and move the pastry to the bowl of a stand mixer to cool slightly. A thermometer should read 145º or less when inserted in the pastry.

Beat in the eggs one at a time. It will looked curdled at first, but should become smooth by the time you add the last egg. Beat for at least 2 minutes after adding the last egg.

Pipe the choux pastry onto the prepared baking sheets -- there should be about 18-20 choux buns.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350º and bake for an additional 25 minutes, until the pastries are a medium golden brown. Do NOT open the oven door while the pastries are baking.

Cool completely on a wire rack.
Personal Notes:
Personal Notes:
This is the same choux pastry recipe as in the recipe for eclairs. The original recipe I had written here was all wrong so I changed it. This one works perfectly. The choux buns turn out perfectly cooked -- light and hollow. If there's not a hole on the bottom, you can use a chop stick or skewer to poke a hole in the choux bun for filling.

 

 

 

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