Choux Pastry 101
This is the ultimate guide to making perfect choux pastry at home with consistent results every time!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Kitchen scale
- Saucepan
- Whisk
- Spatula
- Stand mixer
- Instant-read digital thermometer
- Candy mold
- Half sphere mold
- Donut mold
- Eclair mold
- Piping bag
- Star tip nozzle
- Offset spatula
- Silicone baking mat
- Parchment paper
- Plastic wrap
- Mixing bowl
- Freezer
- Cookie cutter
- Round tip nozzle
- Chef's knife
- Cutting board
- Perforated tray
- Perforated mat
- Oven
- Baking sheet
- Stove
- Measuring cup
- Measuring spoon
- Tray
Ingredients
- 125 g Water
- 125 g Whole Milk
- 4 g Caster/White Sugar
- 4 g Fine Sea Salt
- 110 g Unsalted Butter, Cold & Cubed
- 140 g Strong White Bread Flour
- 250 g Whole Eggs
- 60 g Unsalted Butter, Slightly Soft
- 65 g Light Brown Sugar
- 65 g Plain/All-Purpose Flour
- 35 g Ground Almonds/Almond Flour
- Half Sphere Mold
- Donut Mold (Silikomart SF011)
- Eclair Mold
- Perforated Mat
- Perforated Tray
- Star Tip Nozzle (to pipe eclairs)
- Digital Thermometer
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