Nutritional Info

Nutrition Facts

Serving Size 1 (48g)

Calories 108
Calories from Fat 12 (11%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 19.2mg 6%
Sodium 71.8mg 3%
Potassium 63.4mg 1%
Total Carbohydrate 14.9g 5%
Dietary Fiber 0.5g 2%
Sugars 0.1g
Protein 8.2g 16%

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Recipe Description
This versatile dough can be used to create choux puffs, eclairs, profiteroles or rings. Stuff them with your favorite filling, and enjoy!
Prep time
20 min
Cook time
20 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  butter, cut into small pieces
2 Teaspoon(t)  caster (superfine) sugar
1/4 Teaspoon(t)  salt
1 Cup(c)  water
1 1/4 Cup(c)  all purpose flour
4   eggs, beaten
1   egg, beaten with 1 tsp cold water, for glaze

Preparation

Preheat the oven to 425° F. Combine the butter, sugar, salt and water in a large heavy pan. Bring to a boil over moderately high heat, stirring occasionally. As soon as the mixture is boiling, remove the pan from the heat. Add the flour all at once and beat vigorously with a wooden spoon to mix the flour smoothly into the liquid. Return the pan to moderate heat and cook, stirring, until the mixture forms a ball, pulling away from the sides of the pan. This will take about 1 minute. Remove from the heat again and allow to cool for 3 to 5 minutes. Add a little of the beaten eggs and mix well to incorporate. Add a little more egg and beat in well. Continue beating in the eggs until the mixture becomes a smooth and shiny paste. While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with baking parchment. Glaze with 1 egg beaten with 1 teaspoon of cold water. Put into the preheated oven, then reduce the heat to 400° F. Bake until puffed and golden brown and fill as desired.

Additional notes

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Choux Pastry
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