Recipe for Choux pastry

The choux are stuffed with chocolate cream and also decorated with chocolate



In a saucepan, pour the water, sugar, salt, and butter cut into small pieces. Bring the mixture to a boil and remove from heat. Add the flour at one time and mix very quickly with the whisk. Make a ball with the spatula. Return to the heat and mix again until the mixture does not stick to the bottom of the pan. Pour into a bowl and add the whole eggs one by one, stirring vigorously until you get a brittle ribbon. Add a half-egg or whole egg if necessary to obtain this consistency.


Put the puff pastry in a pastry bag and put it in the desired shape on a baking tray.


Bake for 30 minutes at 200 °

A quarter of a liter of water or milk
4 eggs
50 g of butter
150 g of flour
Pinch of salt

For Decore:
Cocoa powder
vanilla flavor


1 In a bowl over low heat, melt the butter with water or milk and a pinch of salt

2 Add the flour at one time and mix with a wooden spoon until the water dries and the mixture starts to granulate around the spoon.

3 Put the mixture in a bowl when it cools and add the eggs one after the other while continuing to mix with a battery in the hand

4 Stop stirring when the mixture becomes warm, consistent and consistent

Fill a pastry bag (sleeve opening 8) and pocket the cabbages on a baking sheet lined with parchment paper.

Bake for 35 minutes without opening the oven. Remove cabbages when they are golden brown. Let the cabbage cool on a wire rack.

Tips and Advice for Intense Puppy Paste

If you stick to all the steps of this recipe, taking your time to mix the dough until it releases more steam, this recipe is unmistakable. Do not add yeast, which would miss the puff pastry.

The cooking of the cabbage paste is the central element: your oven must be scorching when you bake so that the cabbages rise suddenly. To let the steam escape, you can block a wooden spoon in the door of your oven before leaving a slight opening.

Choux Pastry

Choux Pastry

                                     Photo Par JustInCooking et Les Délices De Walid

Thank you.

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