Pâte à Choux and Homemade Churros: A FREE Virtual Cooking Class from Feed Your Soul

Pâte à Choux & Homemade Churros:

A FREE Virtual Cooking Class from Feed Your Soul

Check our Events Calendar for your next online cooking class!

Pâte â Choux Dough

Yield: enough dough for 20 (4 by 1-inch) éclairs, 20 (2½-inch) cream puffs, and 12 churros

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces

1 cup filtered water

1/4 teaspoon kosher salt

5 ounces (about 1 cup + 1-2 tablespoons) unbleached all-purpose flour

4 large eggs, plus another tablespoon or two, if needed

Place the butter, water, and salt in a medium saucepan over low heat. Cook, stirring from time to time so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Stir vigorously with a spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another minute or so to dry out the dough (the pan will have a thin film of dough on the bottom and smell nutty).

Immediately transfer the dough to the bowl of a stand mixer (or heat safe bowl with hand mixer). Beat on medium speed for 1 minute with the paddle attachment to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. Place a bit of dough between a thumb and forefinger and pull apart. The dough should form a stretchy string about 1-1/2 to 2 inches long. If the dough has not reached this stage, beat in another egg and continue adding, a little at a time, until the dough is finished. At this point the pâte â choux, should be quite stiff and able to hold its shape when piped. Transfer the choux paste to a 15”+ disposable pastry bag fitted with desired tip, depending on shape (round tip for éclairs and star tip for churros).

For churros, heat enough canola or vegetable oil in a large pan to be 2-inches deep. Using a candy/fry thermometer, bring oil to 350-degrees F. Mix 1 cup granulated sugar plus 2 teaspoons ground cinnamon and set aside in a 9x13 cake pan or similar. Place paper towels on a plate for excess oil to be absorbed. Pipe choux dough into the hot oil in 4 to 6-inch lengths. Cut dough with kitchen scissors or a paring knife. With a heat proof spoon or tongs, flip the churro as the underside begins to turn golden brown. When both sides are golden, remove and place on the paper towel lined plate to absorb any excess oil. Allow to cool slightly and add to the cinnamon-sugar mixture, coat on both sides. Enjoy warm.

Chef Stacy Tip: This dough makes éclairs, cream puffs, churros, gougéres and more. For gougéres add 1 cup grated cheese and other mix-ins like herbs and more. Once baked, choux pastries can be frozen and re-crisped the day you wish to serve them. The raw dough can be kept in the refrigerator in an airtight container for up to 3 days.

Equipment:

  • 15-inch+ pastry bag

  • 1-inch large star tip

  • candy/fry thermometer or instant read thermometer

  • large, heavy bottom pot for frying

  • 9x13-inch cake pan or similar for coating churros

  • kitchen scissors or paring knife

  • medium saucepan

  • heat safe spoon x 2

  • heat safe tongs

  • paper towels

  • stand mixer or hand mixer + bowl

Shopping List:

  • 4 ounces unsalted butter

  • 1 cup filtered water

  • 1/4 teaspoon kosher salt

  • 5 ounces unbleached all-purpose flour

  • 5 large eggs

  • 8 ounces granulated sugar

  • 2 teaspoons ground cinnamon

  • vegetable or canola oil, as needed (see recipe)

 Do Before Class:

  • cut butter into 1/2-inch pieces

  • place oil in pot, clip on candy/fry thermometer

  • Measure and scale ingredients

  • Have tools and equipment within reach

  • Review recipes and have questions ready!

Stacy Horn