Directions:
- Place a bowl on your mixer and fit the paddle attachment to it.
- Put your eggs next to the mixer.
- Mix the milk, water, butter, sugar and salt in a 2-quart saucepan.
- Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
- Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated.
- Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan.
- Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed.
- Let it mix for a minute or two – the first few turns of the paddle will put up a cloud of steam.
- That’s fine.
- Just let it mix until no more steam is coming off the dough.
- Then add the first egg, letting it mix in fully before adding the next one.
- Keep the mixer on low speed – you don’t want to incorporate too much air into the paste.
- Scrape down the bowl every 2nd egg just to make sure everything is mixing together.
- Before adding the 6th egg, stop the mixer and check the consistency of the dough.
- You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down.
- If the dough is too thick and doesn’t form that peak, add the last egg.
- The dough is now ready to be used to make éclairs, cream puffs, profiteroles, or any other recipe calling for choux paste.
- It should be used immediately.
- NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil.
- Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more – it’s this last bit of cooking that will take the raw taste out of the flour; you’ll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste.
- Stop mixing when you still have one egg left to add and inspect the dough.
- Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg.
- The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak – if you don’t get a peak, add another egg.
- And relax.
- Even if you can’t decide what to do, add the egg – you will still get a good puff.
- Use the paste while it is warm.
- It cannot be kept.
- Unfilled puffs or éclairs can be well wrapped and frozen for a few weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.2 Kcal (1299 kJ) | ||
| Calories from fat | 164.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.31g | 28% | |
|---|---|---|---|
| Cholesterol | 206.53mg | 69% | |
| Sodium | 464.11mg | 19% | |
| Potassium | 132.62mg | 3% | |
| Total Carbs | 26.56g | 9% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 9.86g | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 227.84 Kcal (954 kJ) | ||
| Calories from fat | 121.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 28% | |
|---|---|---|---|
| Cholesterol | 151.69mg | 69% | |
| Sodium | 340.88mg | 19% | |
| Potassium | 97.41mg | 3% | |
| Total Carbs | 19.51g | 9% | |
| Sugars | 1.71g | 9% | |
| Dietary Fiber | 0.69g | 4% | |
| Protein | 7.24g | 20% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 7% | |
| Calcium | 45.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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