The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling[5] cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense. Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours. Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. A classic eclair recipe of light choux pastry filled with rich … It’s a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougères, French crullers and more. Salted caramel & popcorn crumble choux buns, Fruit-filled choux buns with caramel sauce, Mini Paris-Brest with white chocolate & crystallised fruit, Raspberry, white chocolate & pistachio profiteroles, Double chocolate profiteroles with salted caramel cream. Like Yorkshire pudding or David Eyre's pancake, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. This helps them to dry out. The pastry is made from flour, butter, water and eggs for extra richness. Magazine subscription – save 44% and get a cookbook of your choice. Flour, eggs, butter and water are all you need to make it. Try making our classic Chocolate Éclairs. New! 8. A high moisture content is produced in the dough by boiling the water and butter before incorporating the flour, which has the effect of gelatinizing the starch and allowing the addition of more water. Éclair: Sweet France An oblong pastry filled with a cream and topped with icing. The mixture is cooked a few minutes longer, then cooled before adding enough eggs to achieve the desired consistency. The boiling step causes the starch in the flour to gel, allowing the incorporation of more water.[3]. He used the dough to make a gâteau and named it pâte à Pantanelli. Piping out the dough for beignets with a pastry bag, Essential ingredients and manner of rising, "Recipe for this variation of Marillenknödel",, Short description is different from Wikidata, Articles with disputed statements from March 2013, Articles containing Austrian German-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 17 September 2020, at 14:03. This rich egg-based pastry dough rises into airy, light and crisp pastry, thanks to the steam evaporated during baking. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings and gougères. Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn, Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert, Eclairs get an exotic makeover - irresistibly moreish. Eclairs. Chouquettes, named for the diminutive of choux, are small, round, hollow choux pastry covered with large-grain sugar. This is a tip from my darling mother. Im giving all of the choux pastry recipes you will ever need! Make a batch of these classic French pastries, Edd Kimber puts a new spin on classic French choux pastry with these salted caramel buns filled with popcorn cream and finished with a crispy craquelin top, For an alternative wedding cake, try croquembouche, Wickedly sticky, this delicious caramel pastry dish is perfect for a summer pudding, A fabulously fruity version of a French choux bun patisserie classic, filled with fluffy vanilla cream, fresh berries and naturally coloured pink icing, Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard, This gorgeous confection was invented to celebrate the Paris-Brest cycle race – it's meant to resemble a bicycle wheel, Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze, Afternoon tea goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling, Give these afternoon tea classics a fruity makeover with a creamy banana custard filling - perfect for a sophisticated spread, Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert, All the elements of this spectacular French dessert can be done in stages. A classic profiterole recipe with an added kick for coffee lovers - pile up a batch as modern wedding cake! And depending on who you ask, choux pastry is either super easy or insanely difficult to make. In Italian cuisine, choux pastry is the base for zeppole di San Giuseppe which are cream-filled pastries eaten on March 19th for the feast of Saint Joseph.