patisserie ig bas

Choux pastry

For a 20 large or 30 small choux

  • 4 eggs
  • 200gr water
  • 130gr flour T110
  • 80gr butter
  • 1 pinch of salt

Preheat the oven to 180°C.

Heat the butter with the water in a pan until the butter is completely melted.

Add the flour and salt all at once and mix with a wooden spoon to dry the dough. Once the dough forms a ball and no longer sticks to the bottom of the pan, take it off the heat and let it cool for about 10 minutes in a large bowl.

Then add the eggs one by one, making sure to mix the mixture well each time. Take your time with this, the mixture should be smooth and slightly shiny after incorporating the eggs.

Using a piping bag (or alternatively a freezer bag cut at the corner), pipe the choux into the desired size. Be sure to space them out in staggered rows, as they will swell up a lot when cooked!

If you have a cracker (see coconut sugar cracker recipe), place a disk of cracker on the cabbage. Bake for 25-30 minutes at 180°C. Be careful not to open the oven during baking: the drop in temperature would cause the choux to fall back...

Once they have a nice caramel colour, take them out and let them cool completely, before topping them with the cream or ganache of your choice!

Tip: this classic French pastry is suitable for low GI diets... These choux serve as a classic base, but let your imagination run wild with the rest: fruit, vanilla, chocolate or coffee, they will suit all tastes!

Find all our recipes here :

Back to blog

Delivery France by Chronofresh ❄️

Delivery to Paris and the inner suburbs in charge