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Shoe Pastry Recipe (Choux Pastry)

Updated on December 25, 2009
baked choux (twohelmets.blogspot.com)
baked choux (twohelmets.blogspot.com)
preparing choux pastry dough (http://www.flickr.com/photos/joyosity/)
preparing choux pastry dough (http://www.flickr.com/photos/joyosity/)

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

Directions:

  1. Add the water and the butter sliced into 1/2" slices to a pot and bring to a boil.
  2. Add the flour all at once and mix until the dough pulls away from the sides of the pot and glistens.
  3. Pull from heat and allow to cool 10-15 minutes.
  4. Put dough in a mixer, and very slowly add the beaten eggs, allowing the egg to incorporate into the dough before adding more.
  5. Using a spoon, form into balls (for puffs/profiteroles) or "sausages" (eclairs).
  6. (Optionally) Baste the choux with milk if you want a shiny brown finish to your baked choux.
  7. Bake in a 425F oven for 30-35 minutes.
  8. Allow to cool on a rack for 15 minutes.
This recipe will create enough "pate choux" (shoe pastry dough) to make about a dozen puffs or a half-dozen eclairs.

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)

Comments

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    • profile image

      dans 6 years ago

      good

    • profile image

      lou 6 years ago

      gas mark what duz any1 know

    • profile image

      Kate 6 years ago

      Yummy

    • profile image

      kmcrow 7 years ago

      How many of choux's can you make with just these ingrediants. I am trying to make enough for my entire French class of 15 and for them to have seconds.

    • profile image

      Ali Lai 8 years ago

      That is not Choux Pastry recipe. It was Puff Pastry. :)

    • profile image

      gene 9 years ago

      i am in year six and making yummy eclairs(chocolate) and types of choux pastry it will taste delicious. i actually hope

    • profile image

      Lil 9 years ago

      kwl i am making profitterrolls with my dad tonight

      yay! lolage

    • profile image

      coookie 10 years ago

      This is not choux pastry. choux pastry is made hot in a saucepan with melted butter , flour then added and later when cooler, eggs. then it is cooked in the oven.

    • Patty Inglish, MS profile image

      Patty Inglish 10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      This is a fantastically great recipe. Great picture!

    • cgull8m profile image

      cgull8m 10 years ago from North Carolina

      Wow it looks awesome Livelonger, the name may sound funny but sounds good. Will check it out. Thanks.

    • Isabella Snow profile image

      Isabella Snow 10 years ago

      Yummy!! You know at first I thought this was a pun on Choo... ;)

    • silverstar8 profile image

      silverstar8 10 years ago

      I am always looking for the next best pastry recipe. This looks like the easiest and quickest one yet... will try it for sure.

    • jstankevicz profile image

      jstankevicz 10 years ago from Cave Creek

      I'm not allowed near loose flour. but, it does make me want an eclair!

    • Lyricallor profile image

      Lorna Lorraine 10 years ago from Croydon

      It does look light and fluffy...I guess delicious sums it up

    • profile image

      gredmondson 10 years ago

      Do you know if a powered pasta maker (such as the pasta attachment for a KitchenAid mixer) can be used when making this? If you answer this, please email me at Ironrite@msn.com .

    • profile image

      Annetherese 10 years ago

      Looks delicious!

    • Angela Harris profile image

      Angela Harris 10 years ago from Around the USA

      Dare I try this? I think I may. Pastry recipes always intimidate me, but this sounds pretty simple.

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