Perfect Choux Pastry Ratio
2 : 1 : 2 : 4
Water : Butter : Flour : Eggs
240ml + 113g + 120g + 4 eggs
Makes 12 éclairs or 24 cream puffs
Classic Choux Pastry (Pâte à Choux)
Ingredients
- Water 1 cup (240ml)
- Unsalted butter ½ cup (113g)
- All-purpose flour 1 cup (120g)
- Large eggs 4 eggs
- Sugar (for sweet) 1 tsp
- Salt ½ tsp
Instructions
- 1. Boil water + butter + salt until butter melts.
- 2. Add flour all at once. Stir vigorously until dough forms ball.
- 3. Cook 1-2 min, stirring (dries out dough).
- 4. Transfer to bowl. Cool 5 min.
- 5. Add eggs one at a time, beating well after each.
- 6. Pipe onto baking sheet. Bake 425°F 15 min, then 375°F 20 min.