Basics to know how to make Pate A Choux by Massy

For approximately 12 eclairs or 30 choux pastry

Ingredients

• Sweet choux pastry:

  250g g butter

  375g eggs

  235 g flour

  250g water

  35g milk

  1 pinch of salt

Steps

1. In a saucepan, mix the water butter and salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.

2. Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add the milk an egg and mix to blend well. Repeat the process with each egg, adding them one by one.

3. Work the dough until it is smooth and forms a ribbon around the spoon.

Tips

• Preparation time: 15 minutes

• Cooking time: 20-25 minutes

• Oven temperature: 190°C

• This dough can be used for choux, eclairs, chouquettes, profiteroles and religieuses

• Come to Mauderne's baking classes to learn the tips and secrets about how to make choux pastry and eclairs at home