DISH RESEARCH · Dessert
choux pastry
Also known as: Choux pastry (as part-nature), Choux pastry dough, Choux pastry doughs (as part-nature), Pastry, choux, cooked, homemade, Pastry, choux, uncooked, homemade
Sally McKenney’s selected choux pastry makes its own butter, water and whole-milk dough on the stovetop before beaten eggs are added as needed. Piped mounds bake into plain shells, with a separate egg-and-water wash.
About choux pastry
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sally McKenney’s choux pastry is a French dough that cooks first in a saucepan before eggs are added. This selected version bakes it into plain shells with golden, crisp exteriors and soft, airy centres.
Unsalted butter, water, the selected whole milk, salt and a little granulated sugar warm together. Flour is stirred in all at once, forming a thick ball that is briefly worked against the saucepan.
After the dough cools a little, beaten eggs are added gradually. The additions stop when the dough is shiny, smooth and thick enough to pipe, so a little of the beaten egg can remain.
Mounds are piped onto water-moistened parchment. A damp finger smooths their peaks, and an egg-and-water wash brushes them before they bake and puff into lightly ruffled shells.
The baked shells cool on a rack. McKenney explains that this adaptable dough can take different shapes for cream puffs, éclairs and other pastries; this profile keeps the selected shells unfilled.
Ingredients in choux pastry
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- France
- Cooking traditions
- French-style