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Savoury choux pastry

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Savoury choux pastry Cook Expert

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
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Serves 10 to 15 choux :
100 g butter, cut in large pieces
200 ml water
200 g plain flour
3 medium eggs
salt, pepper
1Put the butter, water, salt and pepper in the metal bowl and run the EXPERT programmevfor 1 minute 30 seconds/speed 7/90°C. Then, open the lid and add the flour. Close, remove the cap and restart the EXPERT programme for 3 minutes/speed 4/100°C.
2Restart (without heating) for 1 minute/speed 13 and while the machine is running, add the eggs one by one through the opening in the lid.

Modified 20/05/16
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Choux must be well done to avoid they soften when filled with cream.
You can replace half the water with milk to get fluffier choux.
Do not open the oven when baking. When choux are golden brown, leave the oven door ajar and cool the choux at the same time the oven cools down. It will prevent your choux from falling back.


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