A choux pastry can be quite difficult to master. The biggest danger is for them to flatten out once you take them out of the oven. But I’ve worked my way through many recipes, gathered many tips and ended up with this once who never fails me! I hope it will work for you as well!
25 cl milk
80 g butter at room temperature
150 g flour
1 pinch of salt
THE PÂTE À CHOUX AMENDMENTS
So listen up! A pate à choux as we call it France can be very difficult to make because they have a tendency to grow big and beautiful in the oven and flatten out as pancakes when you take them out. It took me a couple of tries to find out what seems to me to be the three big secrets:
1st Pâte à Choux Amendment: When you preheat the oven, preheat also the plate they’re going to heat on. Then they get a nice bottom as well
2nd Pâte à Choux Amendment: Wait for the dow to get brown and not golden as a lot recipes right. Not burnt of course, but rather brown than pretty and golden.
3rd Pâte à Choux Amendment: And last important step, don’t take them out right away once they’re ready. First open the oven for a while so they cool down slowly.
Mix the 25 cl of milk, a pinch of salt and the 80 g of cut butter in a pot and heat it up.
Once the butter is melted, take of the pot of the plate and add all of the 150 g of flour.
Do the same process with each of the eggs.
The pastry is ready! Just use a freezer bag for example and cut a hole in the corner. I’ve personally always struggled like #$%& to get any batter in those plastic bags, but I found this trick which I find brilliant. There’s probably a lot of you guys who already knew it, but this is for all of those who where like me and couldn’t do it alone:
You now have to spread it out on a plate with baking paper. You chose whatever shape you want them to have, but be sure they’re thick. Don’t worry if they’re flat, they will rise … if you did the batter right!
Put them in the oven at 180° for 25 minutes or more. Make sure they get golden, if you take them out before that, they will probably be too soft and flaten out. When you take them out, be careful to not expose them to a big temperature change. You can eventually leave them in the oven for some time with oven open.