Bignè, cream puffs, profiteroles or éclairs.... you name it !

Pasta choux paste is simply made by cooking water, flour, and eggs and vigorously stirring until smooth. The soft paste is piped from a pastry bag to create different shapes. During baking, steam releases from the dough, causing it to expand into a light and crispy hollow shell often referred to as a
“bun.”

The buns are often filled with various creams like Crema Chantilly, Crema Pasticcera , or gelato. You can also fill them with savoury filling like tuna or cheese.The filled buns can be simply topped with confectioner’s sugar or more decadently with crema ganache (chocolate ganache), caramel, or fruit coulis. Choux buns can be made in advance but should be filled just prior to serving. Store choux buns in resealable bags at room temperature for up to two days or in an airtight container in the freezer for up to one month. When ready to use, defrost and warm in a preheated 350°F (180°C) oven for a few minutes until crisp.

Pate Choux (Choux Pastry)

ingredients:

200 ml water
½ cup (113 g) unsalted butter, cut into 16 equal pieces.
2 teaspoons sugar
½ teaspoon salt
1 cup plus 2 tablespoons (150 g) all-purpose flour, sifted
4 large eggs, at room temperature

1. In a medium saucepan, bring the water, butter, sugar, and salt to a rolling boil over medium-high heat, stirring gently with a wooden spoon.

2. When the mixture begins to boil, add the flour all at once and stir vigorously

until the paste pulls away from the sides of the pan, and forms a ball, about 1 minute. Remove from the

heat.

3. Allow the paste to cool, stirring a couple of times.

4. Add the eggs one at a time, making sure each egg is well incorporated before adding the next, stirring vigorously until well combined and the paste is smooth.

5. Put your paste in a pstry bag with a star tip, pipe the shapes you want on a baking tray lined with parchment paper.

6. Bake in a preheated oven ( 180 c) for 10 minutes.