Start by creating the Choux pastry buns Choux pastry (or pâte à choux) is a light pastry dough used to make a variety of pastries, including profiteroles, éclairs, and cream puffs. Here's a step-by-step guide to making choux pastry:
Ingredients
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs
Instructions
Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Boil Water, Butter, and Salt
In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a boil, ensuring the butter is completely melted.
Add Flour
Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
Cook the Dough
Return the saucepan to medium heat and continue to cook, stirring constantly, for another 1-2 minutes to dry out the dough slightly. The dough should form a smooth ball.
Cool the Dough
Transfer the dough to a mixing bowl and let it cool for 5 minutes. This prevents the eggs from cooking when they are added.
Add Eggs
Add the eggs one at a time, beating well after each addition. You can use a wooden spoon, an electric mixer, or a stand mixer with a paddle attachment. The dough should be smooth and glossy, with a thick, pipeable consistency.
Pipe the Dough
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 to 2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. You can also use a spoon to drop the dough onto the baking sheet if you don't have a piping bag.
Bake
Bake in the preheated oven for 10 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and continue baking for an additional 20-25 minutes, or until the pastries are puffed, golden brown, and sound hollow when tapped. Avoid opening the oven door during the baking process, as this can cause the pastries to deflate.
Cool
Remove the pastries from the oven and let them cool completely on a wire rack.
Fill or Serve
Once cooled, the pastries can be filled with pastry cream, whipped cream, or any filling of your choice. Alternatively, they can be used as-is for savory applications.
We suggest topping with cream cheese and bacon bits and hot sauce for a savory explosion!
Tips
Ensure all ingredients are measured accurately.
Use room temperature eggs.
Properly dry out the dough in the pan to achieve the best texture.
If the dough is too thick to pipe, add an extra egg, beating it in thoroughly.
Store unfilled choux pastries in an airtight container for up to 2 days or freeze them for longer storage. Re-crisp in the oven if needed before serving.
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