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Le Cordon Bleu News, 03/29/2013
The best way to prepare choux pastry dough
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Technique: The best way to prepare choux pastry dough
Le Cordon Bleu explains the technique, step by step, through this basic choux pastry recipe that can be reused whatever the circumstances.
Adapt this version of choux pastry dough using the ingredients shown in the recipe of your choice.>
Principal ingredients (for 220 g choux pastry)
  • 50 g butter
  • 120 ml water (or milk, or 50/50)
  • ½ tsp salt
  • ½ tsp sugar
  • 75 g flour
  • 4 eggs
choux pastry dough choux pastry dough recipe how to make a choux pastry dough
Cook butter, water, salt and sugar in a saucepan over low heat. When the butter melts, bring the mixture to a boil; remove from the heat immediately. Tip the flour into the hot liquid. Stir with a wooden spoon until a firm, smooth paste forms. Return the saucepan to low heat to dry out the paste; continue beating until it forms a ball and pulls away cleanly from the sides of the saucepan.  Transfer the paste to a bowl; cool for 5 minutes. One by one, add 3 eggs to the paste, beating vigorously after each addition to incorporate as much air as possible. The paste should be smooth and shiny. The paste is ready to be used, when it falls from the  spoon in a point. If it doesn’t, add half of another beaten egg. Depending on the egg size and/or flour quality it may be necessary to use all of the egg.
This technique has been used in the following recipes
Find this technique in the Chocolate Bible, which contains 170 illustrated chocolate-based recipes as well as indispensable basic techniques illustrated by step by step photos. Cakes, tarts, mousse or candies… Discover the delights of this book’s recipes and techniques which explore chocolate in all its shapes and forms!
Discover more recipes and techniques from The Chocolate Bible:

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