#how TO MAKE CHOUX AND ECLAIRE MIXTURE❤️

▽続きを読む▽

Today we’re diving into the magic of choux pastry! This isn’t your regular dough — it’s light, airy, and totally transforms in the oven. You cook it first on the stovetop, then bake it ‘til it puffs up like a golden cloud. That hollow center? Perfect for stuffing with sweet cream, custard, or even savory fillings. Think cream puffs, éclairs, cheesy gougères — the possibilities are endless! It’s one of those recipes that looks fancy, but with a little love, you can totally master it at home.

Choux pastry, or pâte à choux, is a light, airy dough used to make classic French pastries like éclairs, cream puffs, and profiteroles. Unlike most pastries, it’s cooked twice — first on the stovetop and then in the oven — creating a crisp, golden shell that’s hollow inside, perfect for filling with sweet creams or savory delights. Its delicate texture and versatility make it a timeless favorite in both professional bakeries and home kitchens.

Ingredients are:

*MILK
*WATER
*SUGAR
*SALT
*BUTTER

*FLOUR
*EGGS

PROCEDURE:

🎥 Here’s how we make that iconic choux pastry dough

🧈 Step 1: Melt & Boil
“Start by throwing 1/2 cup butter and 1 cup water into a saucepan. Add a pinch of salt, and bring it to a boil over medium heat. Once it’s bubbling — boom — we’re ready for the next step.”

🌾 Step 2: Add Flour All At Once
“Turn off the heat, then quickly dump in 1 cup of all-purpose flour. Stir it like crazy with a wooden spoon until it forms a smooth ball of dough and pulls away from the sides of the pan.”

🔥 Step 3: Dry It Out a Bit
“Put it back on low heat for about 1-2 minutes, stirring constantly — this helps dry it out so your puffs don’t collapse later.”

🥚 Step 4: Add Eggs (One at a Time)
“Remove it from the heat. Let it cool for a few minutes (we don’t want scrambled eggs, okay?). Then add 4 eggs, one at a time. Beat well after each egg until it’s smooth and glossy. It’ll look weird at first — trust the process!”

🎯 That’s it!
“Now your choux pastry is ready to pipe into puffs, éclairs, or whatever your heart desires. Bake ‘em up and boom — golden, crispy on the outside, hollow on the inside. Fill them up with cream, and you’ve got a showstopper!”

BAKED @160°C