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 tsp (15 ml) sugar
- Pinch of salt
- 1 1/4 cups (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 tsp 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