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Classic choux pastry – choux and eclairs
Learn how to make a perfect choux pastry, light and airy, ideal for profiteroles, eclairs or chouquettes. This detailed recipe from the Oum Arwa channel includes all essential tips (using a stainless steel saucepan, precise drying of the dough, incorporating the eggs one by one, baking at 180°C then finishing at 150°C) to avoid flat choux or eclairs that collapse.
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Critical Success Points
- • Bring the mixture to a true boil before adding the flour
- • Dry the dough without over‑cooking (2‑3 min)
- • Let the dough cool slightly before adding the eggs
- • Incorporate each egg until fully absorbed
- • Do not open the oven during the first 30 minutes of baking
- • Finish at 150°C to thoroughly dry the interior
Safety Warnings
- • Be careful of hot steam when boiling the milk‑water‑butter mixture.
- • Do not let the dough dry out too much, otherwise it will become difficult to work with.
- • Handle the hot oven with protective gloves.
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