Choux Recipe
Here is a basic formula for choux:
4 ounces (½ cup) butter
8 ounces (1 cup) water
¼ teaspoon salt
¼ teaspoon sugar
5 ounces (1 cup) all-purpose flour
4 eggs
Here is a basic formula for choux:
4 ounces (½ cup) butter
8 ounces (1 cup) water
¼ teaspoon salt
¼ teaspoon sugar
5 ounces (1 cup) all-purpose flour
4 eggs
Your story of recovery from stage 4 cancer is truly inspiring. I just found your blog today because I wanted to do some cream puffs, but I think all the website is great. So I baked the cream puffs and as long as the oven was closed the dough was really puffed, but when I took them out of the oven to release the steam and then left them with the oven door ajar , they almost completely deflated. Do you know what the cause could be? Should I leave them longer with the oven door closed? Thank you very much for your help and your recipes!
Thanks Silvia!
I greatly appreciate the note. If the puffs are collapsing it probably means that the outside crust hasn’t crisped up enough so it’ll stand on its own. I’d suggest extending the bake time 5-10 minutes as well as the drying tim.
Let me know how that works for you and get back to me for sure!
– Jim
Hello Sir,
How are you?
Does the dough mixture needs to be cooled down completely? Because if I start adding eggs to warm dough, I will be cooking the eggs. The egg is a leveing agent, it makes the dough mixture rise, once the cream puff is inside the oven. I might be wrong, I was thinking if I add egg to warm dough the eggs are going to get cooked.
Thank You!
Payal.
These are so addictive!! I ate seven of them right out of the oven!
Baking time was definitely a little less for me — had to turn it down so they wouldn’t burn, but the choux came out nicely anyway.
How would you recommend storing these (the ones I can’t eat right away)? Airtight container?
Hi Noah!
Sorry for the late reply. They freeze very well in heavy duty freezer bags for up to a couple of months.
Cheers,
– Joe
Hey! Just wanted to note here for anyone who needs gluten free. I did this recipe with 1:1 robin hood brand GF flour instead of wheat flour and it worked out. They poofed up less than with wheat flour, are a darker yellow and very slightly grainy in texture. But they taste the way they should and that’s good enough for me!
Good recipe 🙂