Description
Master the art of choux pastry with this simple recipe, perfect for creating light and airy eclairs, profiteroles, and more.
Ingredients
Units
Scale
- 1 cup (250 ml) water
- 1/2 cup (125 ml) vegetable or sunflower oil
- 3 teaspoons sugar
- Pinch of salt
- 5.2 oz (150 g) all-purpose flour
- 1 cup (250 ml) eggs (about 4 medium-sized eggs)
Instructions
- In a medium saucepan, combine 1 cup of water, 1/2 cup of vegetable or sunflower oil, 3 teaspoons of sugar, and a pinch of salt. Heat the mixture over medium heat until it reaches a boil.
- Remove the saucepan from the heat and immediately stir in 5.2 oz of all-purpose flour. Use a wooden spoon to mix vigorously until the dough comes together and starts to pull away from the sides of the pan.
- Allow the dough to cool slightly, then add 1 cup of beaten eggs gradually, mixing well after each addition until the dough is smooth and glossy.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet in small mounds or desired shapes, leaving space between each for expansion.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown. Do not open the oven door during baking, as this can cause the pastries to collapse.
- Once baked, remove from the oven and allow to cool on a wire rack. The pastries should be crisp on the outside and hollow on the inside.
Notes
Ensure the water-oil-flour ratio is correct for the perfect texture. Do not open the oven during baking to prevent collapse. Store baked pastries in an airtight container to maintain crispness. If the dough is too firm, it won’t puff properly; if too soft, it will spread too much.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 80
- Sugar: 1
- Sodium: 20
- Fat: 5
- Carbohydrates: 7
- Fiber: 0
- Protein: 2
- Cholesterol: 35