Basic Choux Pastry Recipe
Choux pastry can be finicky so we always use weighted measurements instead of cup measurements to ensure accuracy.
250 ml of water
100 grams of butter
Pinch of salt
200 grams of flour
4 large eggs
Preheat your oven to 375 F (190 C) and line two large baking sheets with parchment paper.
Add the water, butter and salt to a medium sized sauce pot over high heat and cook until the butter is melted. Take the liquid off the heat and dump in your flour all at once stirring to combine. Get the mixture back on low heat and keep stirring for 2-3 minutes or until some of the moisture has cooked out and the dough has come together nicely.
Pull the pot off the and transfer the mixture to a bowl. Stir it for a few minutes so the dough cools slightly then begin adding your eggs one at a time. Make sure that each egg is completely combined before adding the next egg. If it looks greasy or separated, don’t worry, keep stirring, this is normal it will come back together.
Using a spatula, get your mixture in a piping bag with a large round tip if you are making eclairs or cream puff and a star tip if you are making Paris brests.
Pipe your desired shapes onto your sheets trying to make the sizes uniform. Use a small bit of milk and your finger to tap down the pointed bit of choux pastry on each cream puff or eclair then get them in the oven.
Bake for 15-18 minutes. The pastries should be golden brown and crisp on the outside and feel light when you pick them up.
After they have cooled you can fill them with pastry cream, whipped cream, raspberries, and top them with chocolate.