Just the Choux

Choux:
1/2 c. flour
1/2 tsp. sugar
1/4 tsp. salt
1/4 c. butter
1/2 c. water
2 eggs, lightly beaten

*from Joy of Baking

Pre-heat oven to 400 F (205 C).

Pre-mix the dry ingredients and set aside.

Put butter and water into a medium saucepan and bring to a boil. Once boiling, remove from heat and add dry ingredients into the saucepan. Mix thoroughly with a wooden spoon, reduce heat and return to the burner stirring continuously until the dough mixture pulls away from the sides of the pot, forms a thick ball, and forms a thin film on the bottom of the pan. At this point remove from heat and turn off element.

Lightly beat the eggs and set aside. Continue to mix the dough to release the steam. When the dough becomes lukewarm to the touch... add the eggs one at a time. Mix well to form a thick and sticky dough.

Prepare a baking sheet with parchment paper or grease well. When forming choux, it is easiest using a pastry bag... one can be easily made by filling a ziplock type bag and cutting off 1/4 in. of one of the bag's corners.

At this point you'll need to decide the shape of your choux:
For cream puffs or profiteroles you'll want to form  round mounds.
For eclairs you'll want to form thick rectangles.

If using a pastry bag (or similar) pipe 12 equal portions onto your baking sheet. Now you can brush your pastry lightly with an egg wash (1 lightly beaten egg)... this will help smooth out any points or mishaps left during piping. Dipping your finger in water will also allow you to flatten out any points left on top of your pastry, but will not leave the same shine as an egg wash.

When your choux has been formed and your oven pre-heated... place your choux in the oven for 15min. at 400 F (they should puff up during this step) and then reduce the temperature to 350 F and continue to bake for another 30min. or until your choux becomes a light amber color and are dry inside. Turn the oven off  and leave the choux in the oven to cool slowly with the oven door ajar.

The difficulty with choux is not under baking or over baking them... under baking the choux will cause your pastry to lose volume once pulled out of the oven... flop. Over baking your choux will leave the bottom of your choux black and your pastry will be over dry and rock hard. Get to know your oven and whether it runs too hot or too cool and adjust accordingly.

*Tips/Hints/Suggestions:


Spanish and Latin American churros are made by deep frying choux pastery and sprinkling with powdered sugar or a cinnamon/sugar mixture.

ENJOY!