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    You are in: Home / Recipes / Choux Pastry Recipe
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    Choux Pastry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    KittyKitty's Note:

    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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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Prehaet 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.
    2. 2
      As 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.
    3. 3
      Return 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.
    4. 4
      Add 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.
    5. 5
      While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.
    6. 6
      Glaze 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.

    Ratings & Reviews:

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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
    60%
    Total Fat 118.4 g
    182%
    Saturated Fat 66.2 g
    331%
    Cholesterol 1301.5 mg
    433%
    Sodium 1588.3 mg
    66%
    Total Carbohydrate 121.2 g
    40%
    Dietary Fiber 4.2 g
    16%
    Sugars 2.4 g
    9%
    Protein 48.5 g
    97%

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