Choux Pastry

January 5, 2022
Created by Chef Jake Driffill
60 minutes
Serves 2-4
  • 1 cup water
  • 1 stick unsalted butter
  • 1/2 tsp salt
  • 1 1/2 teaspoons sugar
  • 1 cup all-purpose flour
  • 3 eggs

Pre-heat oven to 425° F

In a small pan boil water and butter, add dry ingredients and cook on low heat until it has formed a ball. Transfer dough ball to a mixer bowl. Using a paddle attachment start mixing until some steam has been released, add 1 egg at a time and let mix until fully incorporated to batter. Once batter has formed it’s time to start piping!

Pipe elongated shapes on cookie sheets lined with parchment paper, make sure to leave space in between. Bake at 425* for 15-20 minutes, reduce heat to 375* and continue baking for 20-25 minutes. Do Not open oven door!

Once cooked and cool to the touch, dip in chocolate fondue until they’re gone!