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Choux pastry from scratch

Classic choux pastry made from scratch for perfect light puffs

Butter Dairy Eggs

Choux pastry from scratch | Debic

Debic's Culinary Team

Debic

Ingredients

100 g water

2 g salt

100 g milk

170 g Debic Traditional Butter

240 g flour

420 g whole eggs

Debic products used

Traditional Butter 10x1KG

Preparation

Heat the water, salt and milk together with the butter until the butter has melted.

Mix in the flour on medium heat to make a roux.

Cook for approximately 5 minutes.

Transfer the roux in a planetary mixer and use the whipping attachment to stir in the eggs one by one.

Cool down in the refrigerator and reserve in a piping bag.

Divide the choux pastry in the 5 cm hemisphere molds and freeze.

Assembly

Unmold the choux and put the craquelin on top, based on the portions you need for that day.

Bake at 200°C for 30 minutes for the plain version, but for the flavoured and coloured craquelin puffs it’s better to lower the temperature to 160°C to maintain the colour of the fruit.

Cool down on a wire rack and fill with the desired filling or freeze the baked puffs for later use.

Finishing touch

Tips & tricks

Use a heavy-bottomed cooking pan when cooking the dough.

Cook the dough well until it easily pulls away from the pan, allowing the starches to gelatinize. This ensures a regular and voluminous rise during baking.

Flatten the piped choux pastry with a wet finger, to make a smooth surface or place a sheet of parchment paper on top before freezing.

Roll the craquelin out in between 2 guitar sheets.

Cut out the craquelin rounds 1 cm larger than the choux.

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