Do you rest choux pastry? (2023)

Asked by: Milan Graham

Score: 4.6/5 (41 votes)

transfer the batter into a large pastry bag and rest for at least 1 hour. At this point choux pastry is done and ready to be piped into whatever size you want. Uncooked dough can also be refrigerated for up to 3 days in an airtight container.

Can you leave choux pastry overnight?

Make-ahead pâte à choux: The choux dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking; thaw the dough overnight in the fridge before using.

Why does my choux pastry collapse?

But even if they do rise, they will deflate when they cool down, due to too much moisture inside the shell, especially if you take them out of the oven too soon. The shells didn't have enough time to form a stable crust, so they collapse as they cool down.

Can you put choux pastry back in the oven?

It's really important to have a very hot oven for making any choux pastries, so that's the first thing to think about. Cut a little slit in each one's side for the steam to escape, then put them back into the oven (still on) for a while to dry out. ...

What is the secret to choux pastry?

The foolproof tips below will help you to make crisp and puffy choux pastry!

  1. Use unsalted butter. ...
  2. Your choice of flour matters. ...
  3. Give the flour a vigorous stir. ...
  4. Cool down the flour mixture immediately. ...
  5. Add eggs in several additions. ...
  6. Test your dough's consistency. ...
  7. Use the right piping tip, and space them apart.

20 related questions found

(Video) French Choux Pastry Recipe for Puffs and Eclairs

How do you know when choux pastry is done?

Beat it vigorously with a wooden spoon, slapping it against the side of the saucepan. You know it's done when the dough looks a little shiny, a thick film has formed on the bottom, and the dough curls away from the corners of the saucepan. Pastry logs that are about to grow up and turn into éclairs.

How do you know when choux pastry is cooked?

Check for done-ness at 25 minutes (10 mins + 15 mins). NB These choux buns will be a DEEP golden brown when done – and crisp and hollow like a table tennis ball. DO NOT take them out too early, as the insides will still be wet.

What if my choux pastry is too runny?

If the choux pastry is thin and runny: A thin mixture means that you have added too much liquid, or that your eggs might be too large. Add the eggs one at a time: When you are adding the eggs to the mixture, beat each egg until it is thoroughly combined into the mixture before adding the next egg.

How do you soften choux pastry?

If you start with cold butter, you will notice that the dough softens as you go, this is fine. If it gets too sticky, place it in the fridge to cool back down. At the end you want there to be no more spots of white from the butter in there.

Why is my cream puff not crispy?

Usually, it means that they didn't cook for long enough, or the oven wasn't at the right temperature. The heat will make the water turn into steam and puff the choux, but they need to be cooked long enough for the creation of a crust that will make them hold their shape.

Do unfilled cream puffs need to be refrigerated?

Do not fill cream puffs until they are completely cooled. After they are filled, refrigerate at once, but don't let them stand in the refrigerator longer than an hour or two or they may soften.

(Video) Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)

What does egg do in choux pastry?

The eggs will eventually set, as cooked eggs do, to help support the structure and create the crisp outer shell of baked choux paste. However, if under-baked, the proteins will recoil and cause the choux to shrivel up and collapse. As with many other pastries, eggs also provide flavor and color to choux pastries.

How do you tell if cream puffs are done?

The outer crust should be medium-brown and dry-looking. Test for inner moisture by inserting a thin wooden or metal skewer in the top. When the skewer comes out dry, the puffs are done. If you have not made cream puffs before, making a couple of extra test puffs can prevent you from removing the whole batch too early.

How long does choux pastry last in fridge?

Uncooked choux pastry dough can be stored in an airtight container (or pastry bag) in the fridge for up to 2 days.

How do you keep choux pastry crisp overnight?

Store the puffs in an airtight container for up to 2 days and re-crisp them in a low oven for 5 minutes on the day you intend to use them (let them cool before filling).

Can I freeze choux pastry?

Storage of choux pastry

Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. It is common practice to freeze baked choux pastry, which only requires thawing out before use.

(Video) Science behind perfect choux pastry /how to make choux pastry

How far in advance can you fill cream puffs?

Can Cream Puffs be made in advance? Yes, these are easy to make ahead of time. The shells can be baked up to two days in advance, and stored in an airtight container.

Why do my eclairs go flat?

Flat éclairs are a result of either the pastry not expanding enough in the oven or collapsing shortly after being removed from it. ... Delays in serving éclairs result in the moisture from the filling (usually pastry cream but sometimes ganache or whipped cream) seeping into the shell.

Why did my cream puffs go flat?

Higher temperature may brown the puffs too quickly, before the structure has had time to firm up, resulting in the collapse on standing. ... Bake for the full time until the puffs are deep golden brown; the puffs may look deceptively done but will collapse when cooled. Cool them completely on a rack before filling.

What is the consistency of choux pastry?

Consistency: The paste should have a shiny and smooth surface and be firm enough to hold its shape. It should fall from your spoon but only after a few seconds (see picture). Transfer the dough to a mixing bowl.

How long does choux pastry keep?

Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days. For cream puff and profiterole shells: Preheat oven to 400°F (204°C).

(Video) Perfect Chocolate Profiteroles | Gordon Ramsay

What raising agent is used in choux pastry?

As an example, choux pastry uses steam as the main raising agent. As with bread making, strong flour is needed to ensure that the force of the steam does not break through the delicate gluten structure.

Why is it important to fully cook small choux buns?

The reason for doing so is that it helps accelerate the next step. That said, you can still make perfectly fine choux pastry if you just heat the two enough for the butter to melt. You might need to stir a little longer in step 2 because you have to make up for that lost heat.

Does choux pastry have to be piped?

Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. ... I never pipe choux because I am convinced that a freshly baked golden profiterole looks so much crustier if it is spooned, rather than piped, on to a baking sheet.

Are cream puffs and profiteroles the same?

The difference between Profiteroles, Éclairs and Cream Puffs is that Profiteroles are frozen and the others are not. They all may be filled and topped the same way. When making Profiteroles, after they are cool from baking, fill with whipped or pastry cream, or even ice cream, then freeze.


Does choux pastry need to rest? ›

The dough should be smooth and shiny, thin enough to slowly fall into a ribbon, but too runny. (See visual cues in the post above, or in the video!) Transfer the batter into a large pastry bag and rest for at least 1 hour. At this point choux pastry is done and ready to be piped into whatever size you want.

How do you know when choux is done? ›

Your dough should be shiny and smooth.

You will know it's ready when the pastry has a consistency that slowly closes in on itself once the spoon has passed through. Your choux ball is ready when you have a skin at the bottom of the pan, which takes about 2-3 minutes on medium heat.

Should you let choux pastry cool before adding eggs? ›

Next step is cooling down the dough. This is important because you don't want to add the eggs while the dough is too hot. This can cook the eggs, and even give your choux an eggy taste. So you need to wait for the dough to cool down at least to 160°F.

What are the characteristics of a successful choux pastry? ›

It is characterized by a crispy outer shell with a light, airy interior. Choux pastry, also called pâte à choux ("pot-ah-SHOO"), is made with flour, butter, eggs, and water, although it can sometimes be made using half water and half milk.

How long does puff pastry need to rest? ›

RULE #7 Rest the pastry

Putting the dough back in the fridge to rest for any time longer than 15 minutes – but ideally at least 30 minutes – allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when cooking.

Can you overwork choux? ›

Can You Overwork Choux Pastry? Yes! When in the pot and mixing in the flour, stop when it is pulling away from the sides and mainly in a large clump. Since we are using flour, over working the flour can lead to too much gluten and a tough dough.

Can you overcook choux pastry? ›

Points to consider when processing choux pastry

Do not overcook the roux, as this will dry it out. Ensure you add the correct amount of egg, adding it in small additions, beating well between each addition. The amount of eggs will always be variable.

Why is my choux pastry still wet inside? ›

If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

How long can choux sit out? ›

They can stay out for about 4 hours but then need to be refrigerated. How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it.

Can you leave choux pastry overnight? ›

Save precious time by refrigerating this time-consuming pastry dough—it'll keep for a couple of days with no ill effects. Crisp, airy pâte à choux is the versatile dough used to make many pastries, including cream puffs, éclairs, and savory cheese gougères.

Should eggs be room temp for choux pastry? ›

Step 1b: Cooling & Adding eggs

It's best to add the eggs when the pastry is still warm, but no longer piping hot. A warmer pastry will give a better rise to your choux pastry, as will using room temperature instead of cold eggs.

How do you keep choux pastry crisp overnight? ›

If you want to keep the choux pastry crisp overnight, store it in an airtight container. It will also aid in the preservation of the pastry's ability to dry out and become hard. In order to maintain the crispness of the pastry, place it in a cool, dry place.

What are the three 3 basic rules for pastry making? ›

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible.

What is proper choux consistency? ›

Consistency: The paste should have a shiny and smooth surface and be firm enough to hold its shape. It should fall from your spoon but only after a few seconds (see picture).

What consistency should Pat a choux be? ›

The choux pastry should ultimately be thick and smooth; it should be a thick enough consistency to pipe through a piping bag. If you think the pastry is the right consistency before all of the eggs have been added, it is completely fine to not use all of the eggs.

What happens if you don't let pastry rest? ›

Yes, we're talking about resting your dough before popping it into the oven. Little known fact: Refrigerating your dough for at least 30 minutes before rolling it out allows the gluten to relax and the fat to firm up, resulting in an extra-flaky, melt-in-your-mouth crust.

Can you rest pastry too long? ›

The good news is that as long as the dough is left in the fridge it should keep for 24 hours. When you want to roll out the dough let it sit out of the fridge for about 30 minutes to warm up slightly, fridge-cold dough tends to crack easily when you start rolling it out.

Does puff pastry need to rest before baking? ›

Puff pastry can sit for up to 30 minutes before you bake it. After you take it out of the fridge, let it sit at room temperature for 15 minutes before rolling it out. This will help to make the dough more pliable and easier to work with.

What is the most crucial part in baking choux pastry? ›

"The key is to cook the paste of flour and liquid until you've evaporated as much liquid as possible so you can re-hydrate it with eggs," says MacIsaac. Be sure not to over-beat so the dough doesn't form a hard ball. The dough should remain soft and flexible.

Why are my cream puffs not puffing? ›

Troubleshooting Cream Puffs and other Pastries

Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate. Opened the oven during the baking process, or set the temperature too low.

Why is my choux doughy inside? ›

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

How do you prevent choux from cracking? ›

Spraying the choux paste with water just before they go in the oven provides more steam allowing the dough to expand without drying prematurely and cracking.

What do you sprinkle on choux pastry before it goes into the oven? ›

At the very least, choux should be seasoned with salt. If it's going to be used for a dessert, a small amount of sugar can also be added to gently push it in a sweet direction.

What happens if you add too much egg to choux pastry? ›

If you add too much eggs, the mixture will be runny and unusable. This is what the final dough/paste should look like. If you are not sure, place some of the mixture in the piping bag with a tip fitted, and try piping. The dough should be effortlessly pipeable and holds it's shape without collapsing.

Is choux pastry better with milk or water? ›

Choosing Your Ingredients

Milk lends extra sugar and protein to the dough, which when baked, break down to form a beautiful golden brown crust through a process called the Maillard reaction . Water, on the other hand, creates a lighter choux pastry with a slightly crispier crust.

How do you store choux pastry after baking? ›

Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.

Should I refrigerate unfilled cream puffs? ›

Refrigerate shells and use them within 24 hours. Baked cream puff shells can be frozen for up to 2 months in a resealable plastic freezer bag. The shells only take 5 to 10 minutes to thaw at room temperature. Do not fill cream puffs until they are completely cooled.

Will cream puffs get soggy overnight? ›

You can make them up to 1 day in advance for the freshest and crisp-tasting pastry. Each component can also be made ahead of time. The shells can be baked and stored at room temperature for up to 5 days in an airtight container or frozen. The shells taste stale when not eaten on the same day.

Can you leave cream puffs out overnight? ›

Storage and Do ahead: You can store the unfilled cream puff shells (at the end of Step 9) at room temperature for up to 24 hours or freeze them for up to 1 month.

Can you fill choux pastry in advance? ›

Once filled, the shells hydrate and soften so you don't want to do this too far in advance. The pastry cream and pâte à choux can be made ahead, though, and kept chilled right in the pastry bags. The choux can also be baked and frozen. If soggy, baked choux can be re-crisped in a hot oven for several minutes.

Why did my cream puffs deflate? ›

Why do cream puffs collapse? The puffs will collapse if there is too much moisture in them. The dough was either not sufficiently dry or was not sufficiently cooked. The best way to avoid this is to thoroughly dry the dough before baking the choux, and then crack the oven door open as soon as they are done baking.

Why does my choux pastry taste eggy? ›

Choux pastry by nature is made mainly of eggs, so it does have an egg flavor as well as a buttery undertone. But when making cream puffs or eclairs, the inside of the puff should be hollow if baked well or scraped out if any of the gummy inside remains (because it is unbaked and generally unpleasant to eat).

Why hasn t my choux pastry risen? ›

Common problems: Failure to rise

Firstly, if you add the eggs to your hot water and flour mixture before it has cooled, the eggs will cook in the paste and refuse to rise in the oven. I transfer my hot paste to a cool mixing bowl, stirring from time to time until it feels just warm to the touch.

How do you cool down choux pastry? ›

Instead of on top of a cooling rack, cooling down your choux pastries in the oven is recommended. Turn off the oven, open the oven door, and let the pastries cool in the oven. The remaining heat will further crisp them up without over-baking them.

How do you keep éclairs from getting soggy? ›

Tip 7. Piercing the eclair pastry with a knife and returning to the oven for another 5-10 minutes dries out the pastry, preventing soggy, stodgy eclairs.

Can you put choux pastry back in the oven? ›

You can then return the pastry shells to a low oven for 5 minutes so that they have completely dried out. Store the puffs in an airtight container for up to 2 days and re-crisp them in a low oven for 5 minutes on the day you intend to use them (let them cool before filling).

Can you make choux a day ahead? ›

Save precious time by refrigerating this time-consuming pastry dough—it'll keep for a couple of days with no ill effects. Crisp, airy pâte à choux is the versatile dough used to make many pastries, including cream puffs, éclairs, and savory cheese gougères.

How do you refresh choux pastry? ›

Baked choux pastry can be frozen in covered container for up to 3 weeks. To refresh baked choux pastry preheat oven to 190°C / 375°F and bake for 5 minutes.

How do you keep cream puffs filled crispy? ›

How to keep crisp and not soggy. I find that filled cream puffs will stay crisp when stored in the refrigerator uncovered for about 3 days. The refrigerator is cool but dry, so the shells don't get soggy.


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