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Choux Pastry https://www.metro.ca/userfiles/image/recipes/pate-choux-5761.jpg PT10M PT15M PT25M
Combine water, milk, butter, salt and, if necessary, sugar, then bring to a boil. Remove from heat.Add all the flour at once, and stir with a wooden spoon to obtain a smooth batter. Put pan back on the heat and cook for a few minutes to dry it out slightly. Stir constantly and quickly. Once the dough looks slightly oily, remove from the heat.Transfer to a large bowl, cool slightly. With a wooden spoon, stir constantly and add eggs, one at a time until each is incorporated. This mixture must be thick but not too liquid.Preheat oven to 230°C (450°F).Pipe the pastry dough onto a baking sheet, add egg wash. Bake for 10 minutes, then reduce oven temperature to 160°C (325°F) for remainder of cooking time**. Remove from the oven, set aside and let cool.* The quantity of eggs depends on the drying out of the batter. The desired result is a fairly thick batter that is shiny. Sometimes half an egg will do to bring to desired consistency. A batter that is too liquid will yield flat pastries, while a batter that is too thick will result in pastries that are too dense.** The duration of the second part of baking depends on the size of the pieces. Approximately 10 minutes.
24
4 5 5 2
1/2 cup (125 mL) water 1/2 cup (125 mL) milk 3 1/2 oz (100 g) butter 1 tsp. (5 mL) Salt 2 tsp. (10 mL) sugar (for sweet pastry version only) 3 1/2 oz (100 g) all purpose flour 7 or 8 egg
Choux Pastry

Choux Pastry

Rate this recipe
5 Votes
24
medium pieces
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

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Ingredients

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  • 1/2 cup
    (125 mL)
    water
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  • 1/2 cup
    (125 mL)
    milk
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  • 3 1/2 oz
    (100 g)
    butter
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  • 1 tsp.
    (5 mL)
    Salt
  • 2 tsp.
    (10 mL)
    sugar (for sweet pastry version only)
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    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    SUPPORT YOUR LOCAL FOOD BANK

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    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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    LOCAL FOOD BANK

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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 3 1/2 oz
    (100 g)
    all purpose flour
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  • 7 or 8
    egg
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Imprimer ma sélection

Preparation

Combine water, milk, butter, salt and, if necessary, sugar, then bring to a boil. Remove from heat.

Add all the flour at once, and stir with a wooden spoon to obtain a smooth batter. Put pan back on the heat and cook for a few minutes to dry it out slightly. Stir constantly and quickly. Once the dough looks slightly oily, remove from the heat.

Transfer to a large bowl, cool slightly. With a wooden spoon, stir constantly and add eggs, one at a time until each is incorporated. This mixture must be thick but not too liquid.

Preheat oven to 230°C (450°F).

Pipe the pastry dough onto a baking sheet, add egg wash. Bake for 10 minutes, then reduce oven temperature to 160°C (325°F) for remainder of cooking time**. Remove from the oven, set aside and let cool.

* The quantity of eggs depends on the drying out of the batter. The desired result is a fairly thick batter that is shiny. Sometimes half an egg will do to bring to desired consistency. A batter that is too liquid will yield flat pastries, while a batter that is too thick will result in pastries that are too dense.

** The duration of the second part of baking depends on the size of the pieces. Approximately 10 minutes.

Source : Académie Culinaire

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