Choux pastry using a Moulinex i-Companion
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Choux pastry, the light and airy delight that has graced French patisseries for centuries, is a testament to the magic of simple ingredients coming together in perfect harmony. Legend has it that this delightful dough was created by a chef named Pantanelli in the 16th century for Catherine de' Medici, and ever since, it has been the star of both sweet and savory creations, from éclairs to cream puffs. The beauty of choux pastry lies in its versatility; it can be filled with rich creams, savory cheeses, or even piped into whimsical shapes that make any dessert table look like a fairy tale. So, roll up your sleeves and prepare to embrace the art of choux-making, because once you master this recipe, you'll be the proud creator of pastries that will make even the most stoic of food critics smile!
Ingredients
- 150 g Water
- 80 g Butter
- 0.25 Teaspoon(s) Salt
- 120 g Flour
- 3 Eggs
Steps
- Add 150 g of water in the food processor bowl.
- Cut in pieces, and add 80 g of butter in the food processor bowl.
- Add ¼ teaspoon(s) of salt in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 120 g of flour in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 4.
- Remove the bowl from its base, set it aside, and let it cool for 10 minutes.
- Preheat the oven at 200°C.
- Line a baking tray with parchment paper and set it aside.
- Place the bowl back on its stand.
- Mix manual: 1:30min / 0°C / Speed 5.
- Add 3 eggs one every 15 seconds, by the cover aperture in the food processor bowl.
- Let it run until the end of time after inserting the last egg.
- Transfer the content of the preparation content in a piping bag.
- Shape the choux or éclairs on the prepared baking sheet, ensuring they are spaced 5 cm apart.
- Cook in the oven other at 180°C during 25min.
- Turn off the oven and slightly open the door for 10 minutes to allow the dough to dry.
- After this time, take the tray out of the oven and let the pastries cool completely before serving or filling as desired.
