Never fear sweet reader, your choux balls will be crisp and puffy, providing a nice home for whipped cream or other fillings. Yes, we’ve all had our flat gooey choux disasters but if you follow a few simple tips you can avoid that! Yes, I promise! Ahem… and moving swiftly along, choux can be created in less than an hour and are so easy that even my 10-year-old niece has made them, with a little supervision following her children’s baking book instructions. And she had fun!
- 75g/scant half a cup plain/all purpose flour
- 2 or 2 and half medium-large eggs, beaten (around 125-130g) NOTE: don’t use all of it – leave a few tablespoons and check your pastry’s texture first to see if all the egg is needed
- 63g/a quarter of a cup plus a teaspoon milk (semi-skimmed or full-fat, could try almond milk)
- 62g/a quarter of a cup plus three-quarters of a teaspoon water
- 50g/1 and three quarter ounces or a scant quarter cup good-quality unsalted butter, cut into small pieces
- a scant half teaspoon (2g) or less fine sea salt, to taste (a scant quarter teaspoon could be enough depending on the filling)
- 1 teaspoon (5g) caster/superfine sugar or a pinch of Stevia
Equipment: a small to medium heavy-based saucepan and baking tray (30x40cm). Optional: medium-sized piping nozzle and disposable piping bag.
I’ve found a baking method that works where the choux stays in a switched off oven for a while, but you can use another system if you prefer. So are you game? Let’s switch the oven on…Line your baking tray with baking paper and… start! 🙂
Note: when you pipe keep the nozzle still and about 1cm away from the tray (not too high). Finish off with a quick twirl to the left or right. If you make them too high they’ll be lumpy and tall. You want smooth fairly flat domes as in the photo. There’s a helpful and very clear youtube video How to pipe éclairs and cream puffs.
Let the choux puffs cool before filling.