Choux pastry, also called pâte à choux ("pot-ah-SHOO"), is a light pastry dough used to make dumplings, éclairs, cream puffs, beignets and a number of other ethereal French pastries. While puff pastry calls for tiring amounts of rolling, the consistency of choux lends itself to amenable malleable manipulation. So “rise” to the occasion and follow this easy recipe by our very own Chef Manu for pâte à choux.
Choux Fun Fact: A cream puff is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. Puffs can be left plain or topped with chocolate sauce, caramel or a dusting of powdered sugar.
Ingredients (Serves 12):
- 1 cup flour
- ¾ cup water
- 5 tablespoons butter
- 3-4 eggs
- 1 pinch of salt
Choux Pastry Recipe
- Add water, salt and butter in a medium size pot. Bring to a boil.
- Add flour to boiling water.
- Stir with a spatula and mix for approximately 5 minutes over low heat until the dough begins to form a ball.
- Remove from heat and let cool.
- Add eggs one at a time, vigorously working into dough after each addition.
- Using a spoon or pastry bag, form the choux dough into small balls.
- Bake at 350° for 15-20 minutes.
Salmon Choux Recipe:
- 12 choux
- 1 pack ricotta
- Smoked salmon (4 slices)
- Herb mixture (basil, dill, thyme, mint)
- 1 clove garlic
- Salt and pepper
- Cut the top off the prepared choux pastry and top bottom half with a slice of smoked salmon.
- In a bowl, stir together ricotta, chopped garlic, salt, pepper, dill, basil, thyme and mint. Test the flavor and adjust the seasoning according to taste.
- Using a pastry bag, squeeze the ricotta and herb mixture on top of the salmon. Add another piece of salmon, a bit of green asparagus and sprinkle with herb mixture.
- Put top back the top of the choux.