Magazine subscription – save 44% and get a cookbook of your choice. This paper-thin type of pastry is popular in Mediterranean-style baking. Make a batch of these classic French pastries, Edd Kimber puts a new spin on classic French choux pastry with these salted caramel buns filled with popcorn cream and finished with a crispy craquelin top, For an alternative wedding cake, try croquembouche, Wickedly sticky, this delicious caramel pastry dish is perfect for a summer pudding, A fabulously fruity version of a French choux bun patisserie classic, filled with fluffy vanilla cream, fresh berries and naturally coloured pink icing, Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard, This gorgeous confection was invented to celebrate the Paris-Brest cycle race – it's meant to resemble a bicycle wheel, Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze, Afternoon tea goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling, Give these afternoon tea classics a fruity makeover with a creamy banana custard filling - perfect for a sophisticated spread, Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert, All the elements of this spectacular French dessert can be done in stages. Like Yorkshire pudding or David Eyre's pancake, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets, among others.It … After the choux pastry is cooked, pierce the bottom of each pastry with a skewer or a knife to release the steam that had helped them rise. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. The pastry is used in many European and European-derived cuisines. The boiling step causes the starch in the flour to gel, allowing the incorporation of more water.[3]. It’s a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougères, French crullers and more. Phyllo Pastry. Craquelins are covered in a "crackly" sugar topping — and often filled with pastry cream, much like éclairs. https://www.thespruceeats.com/choux-pastry-recipe-pate-a-choux-995147 Leave in the oven to cool. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. Once you master how to make choux pastry you can tackle a wide array of pastry components both sweet and savory. Choux Pastry: Choux pastry, or pâte à choux, is made of flour, water, butter, and eggs—it’s texture is … And depending on who you ask, choux pastry is either super easy or insanely difficult to make. Eclairs. These stunning choux pastry eclairs have a delicate floral filling and pretty pastel glaze - an extra special afternoon tea treat, A vibrant, fruity version of our classic choux pastry éclairs with thick curd, perfectly ripe passion fruit and a fresh zesty hint of lemon, Give the classic French bake a modern makeover! Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. Let’s learn to make classic choux pastry (or pate a choux in French) for show-stopping desserts like classic eclairs, cream puffs, profiteroles, craquelin, or savory appetizers like gougères. In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling[5] cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense. According to some cookbooks,[1] a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court. Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. Try making our classic Chocolate Éclairs. This rich egg-based pastry dough rises into airy, light and crisp pastry, thanks to the steam evaporated during baking. Chouquettes, named for the diminutive of choux, are small, round, hollow choux pastry covered with large-grain sugar. New! The name of the dough changed to pâte à choux, as Avice's buns resembled cabbages—choux in French. Then, Avice, a pâtissier in the eighteenth century, created what were then called choux buns. The pastry is made from flour, butter, water and eggs for extra richness. Choux Pastry Choux is a light pastry made of flour, water, butter and eggs. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings[4] and gougères. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings and gougères. Piping out the dough for beignets with a pastry bag, Essential ingredients and manner of rising, "Recipe for this variation of Marillenknödel", https://en.wikipedia.org/w/index.php?title=Choux_pastry&oldid=978883619, Short description is different from Wikidata, Articles with disputed statements from March 2013, Articles containing Austrian German-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 17 September 2020, at 14:03. [2], The ingredients for choux pastry are butter, water, flour and eggs. The basic dough is cooked over the stove and eggs are added thereafter to provide leavening. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs.[6]. Choux pastry (or pate a choux, in French) is a twice cooked pastry dough made with butter, flour and eggs. Here the fat is put into a pan with water and when this has boiled, the flour is poured in and the mixture beaten. Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours. The high moisture content is achieved by boiling the water and butter, then adding the flour. 10 ratings 3.5 out of 5 star rating. [dubious – discuss], From there, Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles. Over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of a woman's breasts. Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn, Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert, Eclairs get an exotic makeover - irresistibly moreish. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. He used the dough to make a gâteau and named it pâte à Pantanelli. This helps them to dry out. Choux pastry (also known as pate a choux) is a classic French pastry batter that is utilized for many different applications. Flour, eggs, butter and water are all you need to make it. Gougère: Savory France A baked savory pastry made of choux dough mixed with … Éclair: Sweet France An oblong pastry filled with a cream and topped with icing. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. … In Italian cuisine, choux pastry is the base for zeppole di San Giuseppe which are cream-filled pastries eaten on March 19th for the feast of Saint Joseph. A high moisture content is produced in the dough by boiling the water and butter before incorporating the flour, which has the effect of gelatinizing the starch and allowing the addition of more water. The mixture is cooked a few minutes longer, then cooled before adding enough eggs to achieve the desired consistency. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat, Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert, Fill light choux pastry with a creamy vanilla custard and Greek yogurt filling then finish with fresh fruit for a lower-sugar afternoon tea treat, These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort.