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Choux Pastry https://www.metro.ca/userfiles/image/recipes/pate-choux-5761.jpg PT10M PT15M PT25M
Combine water, milk, butter, salt and, if necessary, sugar, then bring to a boil. Remove from heat.Add all the flour at once, and stir with a wooden spoon to obtain a smooth batter. Put pan back on the heat and cook for a few minutes to dry it out slightly. Stir constantly and quickly. Once the dough looks slightly oily, remove from the heat.Transfer to a large bowl, cool slightly. With a wooden spoon, stir constantly and add eggs, one at a time until each is incorporated. This mixture must be thick but not too liquid.Preheat oven to 230°C (450°F).Pipe the pastry dough onto a baking sheet, add egg wash. Bake for 10 minutes, then reduce oven temperature to 160°C (325°F) for remainder of cooking time**. Remove from the oven, set aside and let cool.* The quantity of eggs depends on the drying out of the batter. The desired result is a fairly thick batter that is shiny. Sometimes half an egg will do to bring to desired consistency. A batter that is too liquid will yield flat pastries, while a batter that is too thick will result in pastries that are too dense.** The duration of the second part of baking depends on the size of the pieces. Approximately 10 minutes.
24
4 5 5 2
1/2 cup (125 mL) water 1/2 cup (125 mL) milk 3 1/2 oz (100 g) butter 1 tsp. (5 mL) Salt 2 tsp. (10 mL) sugar (for sweet pastry version only) 3 1/2 oz (100 g) all purpose flour 7 or 8 egg
Choux Pastry

Choux Pastry

Rate this recipe
5 Votes
24
medium pieces
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2 cup
    (125 mL)
    water
  • 1/2 cup
    (125 mL)
    milk
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  • 3 1/2 oz
    (100 g)
    butter
  • 1 tsp.
    (5 mL)
    Salt
  • 2 tsp.
    (10 mL)
    sugar (for sweet pastry version only)
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  • 3 1/2 oz
    (100 g)
    all purpose flour
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  • 7 or 8
    egg
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Imprimer ma sélection

Preparation

Combine water, milk, butter, salt and, if necessary, sugar, then bring to a boil. Remove from heat.

Add all the flour at once, and stir with a wooden spoon to obtain a smooth batter. Put pan back on the heat and cook for a few minutes to dry it out slightly. Stir constantly and quickly. Once the dough looks slightly oily, remove from the heat.

Transfer to a large bowl, cool slightly. With a wooden spoon, stir constantly and add eggs, one at a time until each is incorporated. This mixture must be thick but not too liquid.

Preheat oven to 230°C (450°F).

Pipe the pastry dough onto a baking sheet, add egg wash. Bake for 10 minutes, then reduce oven temperature to 160°C (325°F) for remainder of cooking time**. Remove from the oven, set aside and let cool.

* The quantity of eggs depends on the drying out of the batter. The desired result is a fairly thick batter that is shiny. Sometimes half an egg will do to bring to desired consistency. A batter that is too liquid will yield flat pastries, while a batter that is too thick will result in pastries that are too dense.

** The duration of the second part of baking depends on the size of the pieces. Approximately 10 minutes.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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