Shoe Pastry Recipe (Choux Pastry)
Shoe pastry = Choux pastry
Choux (pronounced "shoe") pastry, or puff pastry, is the basis of a number of great pastry delicacies, including cream puffs (profiteroles), eclairs, and some types of turnovers (others use phyllo dough).
Here's a simple recipe you can use:
Choux Pastry Recipe
- 1/2 cup butter
- 1 1/4 cup water
- 1 1/4 cup flour
- 4 eggs, beaten
- Add the water and the butter sliced into 1/2" slices to a pot and bring to a boil.
- Add the flour all at once and mix until the dough pulls away from the sides of the pot and glistens.
- Pull from heat and allow to cool 10-15 minutes.
- Put dough in a mixer, and very slowly add the beaten eggs, allowing the egg to incorporate into the dough before adding more.
- Using a spoon, form into balls (for puffs/profiteroles) or "sausages" (eclairs).
- (Optionally) Baste the choux with milk if you want a shiny brown finish to your baked choux.
- Bake in a 425F oven for 30-35 minutes.
- Allow to cool on a rack for 15 minutes.
If you're a visual learner, take a look at this great step-by-step video below, for making a larger batch.
How to make pate choux (shoe pastry)
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