Mastering Choux Pastry

Ingredients

• 150 g Strong Flour (All‑purpose or bread flour, sifted)
• 115 g Salted French Butter (Unsalted preferred, add pinch of salt if using unsalted)
• 140 g Water (Cold)
• 140 g Whole Milk (Full‑fat for richness)
• 4 large Eggs (Room temperature)
• 30 g Flour for Crackling (Same flour as dough)
• 30 g Butter for Crackling (Softened)
• 100 ml Whipped Cream (Heavy cream, lightly sweetened)
• 20 g Almond Flakes (Toasted)
• 30 g Dark Chocolate (Melted for drizzle)
• 1 medium Poached Pear (Peeled and sliced)

Instructions

1. Melt Butter, Water and Milk

   Add butter, water and milk to the pan and heat over medium until the butter melts and the mixture comes to a gentle boil, stirring occasionally.

   Time: PT5M

2. Incorporate Flour and Cook Out

   Reduce heat to low, sprinkle the flour over the hot liquid and stir continuously with a wooden spoon until the mixture forms a smooth paste and the flour cooks, about the point where the fat begins to separate from the flour.

   Time: PT7M

3. Transfer to Mixer and Add Eggs

   Pour the hot paste into the bowl of a stand mixer. With the paddle attachment on low speed, add the eggs one at a time, cracking each into a separate bowl first to avoid shells. Mix until fully incorporated after each egg.

   Time: PT5M

4. Scrape and Achieve Desired Consistency

   Stop the mixer, scrape down the sides of the bowl, then resume mixing for another minute until the dough is shiny, smooth and pulls away from the bowl, forming a long, elastic strand when lifted.

   Time: PT2M

5. Pipe the Pastry

   Fit one piping bag with a plain nozzle and another with a star nozzle. Fill each bag with the dough, tap to release air, and pipe even strips onto the silicone mat, leaving generous gaps for rise. Dab a little cold water on the tops to prevent over‑browning of the “hats.”

   Time: PT5M

6. Bake

   Place the mat in a pre‑heated fan oven at 190°C and bake until the pastries are puffed, lightly golden and the tops are set, about 20 minutes.

   Time: PT20M

   Temperature: 190°C

7. Finish and Add Toppings

   Remove from oven, let cool slightly, then drizzle melted dark chocolate, sprinkle toasted almond flakes, and add a dollop of whipped cream or a slice of poached pear as desired. Optionally, press a sheet of chilled crackling on top of a savory version before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g