Used to make puffs, eclairs, profiteroles, etc. Unlike regualar pastry, butter is melted with water, then flour is added, then eggs/ It is more of a paste than a crust. Take very special care in measuring the ingredients.
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- 1Prehaet oven to 425°F Combine the butter, sugar, salt and 1 cup water in a large heavy saucepan. Bring to a boil over medium high heat, stirring occasionally.
- 2As soon as mixture is boiling, remove pan from heat. Add the flour all at once and beat vigorously with a wooden spoon to mix flour smoothly into the liquid.
- 3Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from sides of pan. This will take about 1 minute. Remnove from heat and let cool for 3-5 minutes.
- 4Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in eggs until mixture becomes a smooth and shiny paste.
- 5While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.
- 6Glaze with 1 egg beaten with 1 teaspoon cold water. Put into the preheated oven , then reduce the heat to 400°F Bake until puffed and golden brown.
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Nutritional Facts for Choux Pastry
Serving Size: 1 (535 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1750.0
- Calories from Fat 1065
- Total Fat 118.4 g
- Saturated Fat 66.2 g
- Cholesterol 1301.5 mg
- Sodium 1588.3 mg
- Total Carbohydrate 121.2 g
- Dietary Fiber 4.2 g
- Sugars 2.4 g
- Protein 48.5 g