Choux Fly

What Choux talking about Tim?

Ever since my last trip to San Francisco I have had Pate a Choux on my mind. I decided that I needed to learn the way of the choux. Below is a mix of research, trial, tears and a class I took. I did get a good response. So go choux it!


Pate a Choux



8 oz water

4 oz unsalted butter at room temp.

4.5 oz flour sift it good! (important)

4 large eggs

big pinch of salt

1 tbsp of sugar

Preheat oven to 425°F.


Put salt, water, sugar and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is just starting to boil (butter should have already melted), remove from heat and add the flour in one dump. Now really mix the flour in so that it absorbs all of the water (use a wooden spoon it’s cooler). When the flour has absorbed the water and it’s forming dough, return the pan to the stove (medium heat).

Cook for 2-5 minutes while you mix it in the pan until you get dough that pulling away forms oil drops on the surface. Stick a spoon in it if it stands up it’s done


Put the mix to a bowl. You can use a mixer if it has a low setting or you can go old school and blast those forearms using a whisk. Mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency. The mix should have a nice sheen and should slowly flow of the mixer blade or whisk. When you pull the beater out the edges of the mix should flow with smooth edges.


Get baking tray with parchment paper or a slipmat ready.


Pipe the desired shape on to the baking sheet – either using a piping bag fitted with a large tip, or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.

Bake at 425 degrees in preheated oven for 10 minutes in the center of the oven, or until the choux pastry shells puff up. Then lower the heat to 375 F and bake for another 30 minutes or until golden brown. Do not open the oven before 25 minutes. Baking time can vary depending on how big your puffs are.


Remove from the oven, and poke each puff with a toothpick and let it cool completely.


Filling fun. You can use sweet or savory filling. Now eat them. Or you can store cooled down choux puffs in an airtight container for up to two days in the fridge.


Next level shit:

Choux au Craquelin (A crunchy cookie top to the puffs)



¼ cup unsalted butter, softened

⅓ cup light brown sugar

½ cup all-purpose flour



In a mixing bowl, add ¼ cup of soft unsalted butter and ⅓ cup light brown sugar and fold (means gently mix in) until combined. Then pour in ½ cup of all-purpose flour. Tumble mix it.


On the counter use the base of your palm to push out and spread a few times until totally mixed. Not a ton 4-6 times. Put plastic wrap on top and roll out the craquelin. Then place in the fridge.


Make the pate a choux.


Take cooled craquelin out and cut it with a round cutter. Then place the rounds on the top of each choux.


Bake the choux like recipe above. The craquelin will make the choux round without crack.

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