Pasta Choux (Bignè)
Category: Desserts
Servings: 20
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Pasta choux, the base for delicious éclairs, cream puffs, and other pastries, is a versatile dough that’s wonderfully puffed and light. The process of making this dough involves a bit of finesse, but once you master it, the results are utterly rewarding. With just a few basic ingredients like water, flour, butter, and eggs, you can create perfectly golden and crispy pastries that can be filled with sweet or savory fillings. This classic recipe is perfect for any occasion when you want to impress your guests with a delicate and delicious treat.
Ingredients:
| Ingredient | Amount |
|---|---|
| Eggs | 120g (approx. 2 large eggs) |
| All-purpose flour | 77g |
| Water | 62g |
| Whole milk | 62g |
| Butter | 55g |
| Salt | 5g |
| Sugar | 8g |
| Egg yolk | 1 |
| Water (for brushing) | as needed |
Nutritional Information (per serving):
Note: Values are approximate and will vary based on specific ingredient choices and serving size.
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 2g |
| Carbohydrates | 10g |
| Fat | 4g |
| Fiber | 0.5g |
| Sugars | 1g |
| Sodium | 40mg |
Instructions:
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Prepare the base mixture:
Start by combining the water, whole milk, sugar, and salt in a medium-sized saucepan. Add the butter, cut into small cubes, and place the saucepan over medium heat. Stir occasionally until the butter melts completely and the liquid mixture comes to a gentle simmer. -
Incorporate the flour:
Once the mixture is simmering, immediately add the flour in one quick addition. Stir vigorously with a wooden spoon or silicone spatula. At first, the flour may seem difficult to incorporate, but continue stirring quickly. The dough will start to come together into a thick, paste-like consistency. Cook the dough for about 2-3 minutes, stirring constantly to prevent it from burning. The goal is to cook out the raw taste of the flour and develop a slightly shiny, smooth paste. -
Form the dough:
After the dough has cooked for 2-3 minutes and developed a smooth texture, remove it from the heat and transfer it into a mixing bowl. Let it cool for a few minutes until it’s just warm to the touch. -
Add the eggs:
Once the dough has cooled slightly, begin adding the eggs, one at a time. It’s crucial to add the eggs gradually to ensure the dough absorbs them properly. Start with the first egg: crack it in and stir vigorously until fully incorporated. Add the second egg in the same manner. The dough should become smoother and more elastic as you continue mixing. -
Achieve the correct consistency:
When all the eggs have been added, the dough should be glossy, smooth, and slightly firm. To test the consistency, dip a spoon into the dough and lift it. The dough should fall in a thick ribbon. If it’s too stiff, add a small amount of water until you achieve the desired consistency. -
Fill the piping bag:
Transfer the choux dough into a piping bag fitted with a 12-13 mm plain round tip. Line a baking sheet with parchment paper and lightly secure the paper in place by placing small amounts of dough in each corner. This will keep the parchment from sliding around while you pipe. -
Shape the choux:
Pipe the dough onto the prepared baking sheet. Aim for mounds of dough about the size of a walnut, spacing them at least 2-3 inches apart to allow room for them to puff up as they bake. Once all the dough is piped, use a wet spoon or your finger to gently flatten any peaks on the tops of the choux, creating a smooth, rounded shape. -
Brush with egg wash:
In a small bowl, beat the egg yolk with a teaspoon of water until smooth. Using a pastry brush, lightly brush the top of each choux puff with the egg wash. This will give them a beautiful golden color once baked. -
Bake the choux:
Preheat the oven to 200°C (400°F). Place the baking sheet in the oven and bake for about 25-30 minutes, or until the choux are puffed, golden brown, and dry to the touch. Avoid opening the oven door during the first 15-20 minutes of baking, as this could cause the choux to deflate. -
Cool and fill:
Once baked, remove the choux from the oven and let them cool completely on a wire rack. They will firm up as they cool, so make sure to wait until they are completely cool before filling them. If desired, you can use a sharp knife to cut a small slit in the side of each puff to create space for the filling.
Filling Options:
- Sweet Cream Filling: Whipped cream, pastry cream, or chocolate ganache
- Savory Fillings: Cream cheese, whipped goat cheese, or smoked salmon mousse
Tips and Variations:
-
For extra crispiness: Before baking, you can spritz the choux with a light mist of water. This will help create steam during the initial baking phase, ensuring a crisp exterior.
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Storage: Choux pastries are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. You can also freeze them for up to 1 month—just be sure to defrost them before filling.
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Sweet Variations: For sweeter choux, you can add a teaspoon of vanilla extract to the dough after incorporating the eggs or dust the cooled puffs with powdered sugar before serving.
Why You’ll Love Pasta Choux
Pasta choux is an incredibly versatile dough that can be used for a variety of pastries, from éclairs filled with rich vanilla pastry cream to savory gougères served as an appetizer. It’s light, airy, and can hold up to a wide range of fillings and toppings. Whether you’re hosting a sophisticated tea party or simply satisfying your craving for something sweet, mastering this dough will undoubtedly elevate your pastry game. Plus, it’s a fun and rewarding process to see the dough puff up beautifully in the oven, turning into golden little treats that are just begging to be enjoyed!
