Make foolproof choux pastry for croquembouche?

Master the art of creating light and airy choux pastry, the foundation of a perfect Croquembouche. Whether you're a baking beginner or a seasoned pro, our foolproof recipe will have you choux-chouxing for joy!

You'll need

Items needed to answer the question, make foolproof choux pastry for Croquembouche. Items include: all-purpose flour unsalted butter water salt eggs sugar

all-purpose flour 1 cup
unsalted butter 1/2 cup
water 1 cup
salt 1/4 teaspoon
eggs 4 large
sugar 1 teaspoon

Take note
Be careful when working with hot sugar and boiling water. Take caution not to overcook the pastry, as it may become dry and lose its shape.

1

Prepare the ingredients

Gather 1 cup of all-purpose flour, 1/2 cup unsalted butter, 1 cup water, 1/4 teaspoon salt, 4 large eggs, and 1 teaspoon sugar.

2

Preheat the oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

3

Make the dough

In a saucepan, combine the water, butter, salt, and sugar. Bring the mixture to a boil over medium heat. Once the butter has completely melted, remove the pan from the heat. Add the flour all at once and stir vigorously until the mixture forms a smooth ball.

4

Add the eggs

Transfer the dough to a mixing bowl and let it cool for a few minutes. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and shiny.

5

Pipe the pastry

Fill a piping bag fitted with a large round tip with the choux pastry. Pipe small mounds onto the prepared baking sheet, leaving some space between each. Alternatively, you can use a spoon to drop the dough onto the sheet.

6

Bake the pastry

Place the baking sheet in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 20 minutes, or until the pastry is golden brown and puffed.

7

Cool and fill

Remove the baked choux pastry from the oven and allow it to cool completely. Once cooled, you can slice the pastries in half and fill them with your desired filling, such as pastry cream or whipped cream.