Here is my choux recipe which I’m keeping since years.
I was used to prepare the sweet variation, but now I used them for a savory recipe using them at the place of “vol aux vents” cases with my vol au vent recipe for a Valentine Day suggestion. In this case I omitted the mushrooms and I used instead some diced parley root, but both would work fine!
For this special day I suggest to use either only one piece as entree or 3-4 pieces as main dish. Adapt the quantity of the filling to the needed portions as the empty choux can be kept for a few days or for other preparations.
For decoration I used carrots cut outs with cookies cutters (boil 3 minutes in salted water) and a few drops cream of balsamic shaped with a toothpick to hearth!
Choux (éclairs) for your Love
- 250 ml water
- 100 g butter
- 1 pinch salt
- ½ teaspoon sugar (optional)
- 4 eggs
- 150 g flour
- Read the procedure before starting to prepare the dough. The flour should be at room temperature!
- In a saucepan combine water, butter, salt and sugar. Bring to boil.
- Remove the saucepan from the heat and add the flour: it’s very important to the flour all at once!
- Immediately stir using a wooden spoon (I use the spoon with the “hole”) and stir until you get a homogeneous mass.
- Bring back to medium heat and continue to stir until it pulls away from the walls (this takes about 2-4 minutes).
- Now remove from the heat and let cool down under 56°C before adding the eggs (this will prevent denaturation of the proteins of the eggs). For this step add the eggs one while incorporating them using the hand mixer. The dough now should be shiny, smooth and thick enough that it will keep the shape after piping (not running!).
- Preheat the oven to 220°C.
- For baking I use a silicon mat, but a parchment foil would be great as well.
- You can drop the dough using the spoon on the parchment foil, but for this Valentine suggestion you either spoon it into a piping bag to pipe into heart shapes, or press gently into a heart shaped cookie cutter, or repeat until all the dough is used up. You may also correct the shape with a wet finger.
- Bake for 15 minutes at 220°C until risen and golden (don’t open the door).
- Then cook for other 20 minutes at 150°C opening shortly (2 seconds) the oven for a few centimeter from time to time so that the steam will escape.
- Switch off the heat. Turn the choux upside down and let them to cool down in the oven. For this step the door should stay lightly open (I use my wooden spoon to prevent closing again of the door)
- You can fill this to your taste or keep them in an air tight container until needed.