Choux Pastry
The original choux pastry recipe that will have you whipping up a croquembouche or Paris brest in no time flat!
Classic Choux Pastry
Such a stock standard recipe as this hardly seemed to be worthy of posting on here, yet I have heard horror stories of people having choux fails. The Thermomix was made for recipes such as choux pastry, yet it can all fall apart with the baking bit. Here are my top tips;
Don't rush adding the eggs into the hot butter milk mixture. If it is too hot the eggs will cook and limit the rise you hope to achieve in the oven.
Add one egg at a time.
Too high a baking temperature can make your profiteroles fall after they come out of the oven.
Dampen your baking paper before piping the pastry, the steam generated by the damp paper will help with the rise.
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. This helps them to dry out.
Turn off the oven, leave the door ajar and return the pastries to the oven to allow them to cool there. This dries them out even further.
Good luck, and if the choux fits...it is time to own it!
Make sure you try some of these recipes, starring Choux Pastry:
Breakfast Egg and Bacon Eclairs
Cheese and Jalapeño Gougere Poppers
Paris Brest with Varied Fillings
Tenina’s Doughnuts (French Crullers)
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Need
- 120 Grams whole milk BUY
- 120 Grams water
- 120 Grams butter cubed BUY
- 1/2 Teaspoon raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 140 Grams bakers or strong flour
- 180 Grams eggs (3 or 4)
Do
- 1
Preheat oven to 200°C. Line 2 oven trays with baking paper.
- 2
Place milk, water, butter, sugar and salt into the Thermomix bowl and cook 10 min/100°C/speed 2.
- 3
Add the flour and mix 30 sec/speed 4. Allow to cool for around 30 minutes.
- 4
Once cool, add eggs to the mix by dropping one egg at a time onto rotating blades 30-40 sec/speed 4.
- 5
Spoon mixture into piping bag with large nozzle and pipe into rounds (or eclairs) on a baking paper lined tray.
- 6
Place into oven and cook for approx 20-25 minutes. Depending on what application you are using the choux pastry for, will determine the precise cooking time. See each recipe for further details.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
