Mastering Choux Pastry
Mastering choux pastry is all about technique – nail the basics, and you’re set for éclairs, paris brest, or even a show-stopping pastry tower!
Perfect the Panade: When heating water, butter, and salt, make sure the butter is fully melted before adding flour to prevent lumps. Stir the mixture vigorously to create a smooth, shiny “panade” (the dough before eggs are added). Cook it until it pulls away cleanly from the sides of the pot, and a thin film forms on the pan’s bottom. This step ensures the flour is cooked, giving your choux the structure to puff up well.
Gradual Egg Incorporation: Add eggs gradually, one at a time, beating well after each addition. You’re looking for a dough that’s smooth, shiny, and can form a soft peak when lifted with a spoon. The dough should be thick enough to hold its shape but loose enough to pipe easily.
Keep it Moist for Crispness: Mist your choux with a little water before baking. This creates steam in the oven, which helps them expand and puff up. Bake until they’re a rich golden colour and very firm, so they don’t collapse once they cool.
Avoid Opening the Oven Door: Choux needs constant heat to puff up fully. Open the door too soon, and they’ll deflate. If your oven door has a window, check the colour through that instead.
Use a High Oven Temp to Start: Start with a hot oven (about 200°C/400°F) for the initial rise, then lower it (to around 175°C/350°F) to dry them out. This two-stage baking helps create that perfect crispy shell.
For Crullers: (pictured below Geoff Magee)
Prep for Piping: Crullers use the same choux base but are often piped into rings. Piping onto parchment squares lets you transfer each ring into the oil easily without distorting their shape.
Control the Oil Temperature: Fry at a moderate temperature, around 175°C (350°F). Too hot, and the crullers will brown too fast, leaving them undercooked inside. Too cool, and they’ll absorb oil, becoming greasy.
Drain Properly: After frying, place crullers on a rack or paper towel to let excess oil drip off.
Glaze at the Right Moment: Let crullers cool for just a minute or two before glazing, so they’re warm enough to absorb the glaze but not hot enough to make it slide off.
Don’t Crowd the Pan: Give your crullers space when frying to avoid sticking and to ensure the oil temperature remains consistent. Crowded pans can lead to uneven cooking.
By mastering these techniques, you’ll get a beautiful rise, crisp exterior, and airy, light interior—ideal for any choux-based delight.
Happy baking
DP x
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