Choux Puffs (Choux Pastry)
Base for fillings
◷40
Classic choux pastry for mini choux puffs. Can be filled to taste or served with caviar and cream cheese.
Ingredients
◎6 servings
Water60 ml
Whole milk60 ml
Butter40 g
Salt(to taste)
Sugar0,5 tsp
Wheat flour75 g
Eggs(medium, you may not need all of the second egg)2 pcs
Instructions
Making the Dough
1
Preheat the oven to 180°C with convection (190–200°C without convection)
2
In a saucepan, combine water + milk + butter + salt + sugar, bring to a boil
3
Remove from heat, add all the flour at once and mix quickly
4
Return to medium heat, dry out the dough for 2–3 minutes until it begins to pull away from the sides
5
Transfer to a bowl, cool for 2 minutes
6
Add the eggs gradually, achieving a smooth, glossy consistency
Baking
1
Pipe balls 2.5–3 cm in diameter onto a parchment-lined baking sheet
2
Bake for 18–22 minutes, do not open the oven
3
Cool. If needed, cut off the tops
Freezing (optional)
1
Place empty cooled choux puffs on a tray and freeze
2
Transfer to a storage bag
3
Before serving, reheat for 5–7 minutes at 160°C to make them crispy again
Serving Options
Can simply be served with cream cheese, caviar, or salted fish