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Choux Pastry Puffs can be filled with almost anything you can think of, be it savory or sweet.  

choux pastry puffs with savory fillings

CHOUX PASTRY PUFFS – Made Especially for My Mother’s Day Luncheon!

They take very little time to prepare and use pantry items, so you can make them whenever your heart desires… a cream puff!

Well, actually I’m not going to fill mine with whipped cream this time around, as you can see in the photo above!  I’m including my Choux Pastry Puffs on my “French-Themed” Mother’s Day Luncheon menu this year.  

They’ll be stuffed with a choice of Salmon Dill Mousse or Smoked Trout with Savory Cream Cheese.  Don’t they look too good to eat… ALMOST!

I’ll tell you a little bit more about the Mother’s Day Luncheon later in this post.

 

WHAT EXACTLY IS A CHOUX PASTRY PUFF ANYWAY?

Choux pastry (or pate a choux, in French) is a twice-cooked dough made with butter, flour and eggs.

choux pastry puffs

It’s a rich egg-based pastry dough that rises into airy, light and crisp pastries with the help of the steam that evaporates during baking.

A classic choux pastry is incredibly versatile and is the perfect foil to both sweet and savory recipe fillings. 

And as you can see in this image, it can be shaped in a myriad of forms.

 

SOME DO’S & DON’TS BEFORE WE BEGIN

DO’s:

  • For best results, bake one sheet pan at a time. 
  • Make a small slit on the side of shells during the last 5 minutes of the baking time to allow the steam to escape and dry out the inside. This prevents doughy or soggy interiors.

 

DON’Ts:

  • DO NOT open oven door until the shells are set and golden brown, for at least first 20-25 minutes! This is the GOLDEN RULE of choux pastry.  The puffs need all the steam they produce to puff up and set while baking. If you open the oven door before the shells set properly, the steam will escape, deflating the shells. OOPS!

 

HOW TO MAKE CHOUX PASTRY PUFFS – A Pictorial Lesson

I went into some detail on the process in the written recipe card below, so we’re going to just go over the highlights here.

choux pastry puffs steps

STEPS 1 THROUGH 4:

  • You’ll combine the butter, water, milk and salt together in a medium saucepan.
  • Stir the mixture to combine completely.
  • Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball.

 

choux pastry puffs instructional pictures

STEPS 5 THROUGH 8

  • Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour.
  • With the mixer running on low, slowly add the eggs in 3 batches, letting each batch mix for 30 seconds before adding more. The mixture will look a bit lumpy, but will start to pull together as the mixer works.Pour in the final addition of beaten eggs a bit at a time. Watch the dough to stop adding the egg when it looks shiny, thick, and smooth, with a pipeable consistency.
  • Yyou might have a bit leftover that can be used as part of your egg wash before baking.  If not using your choux pastry dough immediately, it will last in the refrigerator for up to 3 days if wrapped tightly.

 

BAKING CHOUX PASTRY PUFFS

choux pastry puff

  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
  3. Transfer choux pastry dough to a piping bag fitted with a piping tip.
  4. Pipe 2-inch mounds about 3 inches apart. With a moistened fingertip, smooth over the tops.
  5. Lightly brush each with egg wash.
  6. Bake for 20 minutes then, keeping the pan in the oven, reduce oven to 350°F and finish baking them for 10-15 minutes, or until golden brown.
  7. Remove from the oven and transfer to a cooling rack. Allow to cool completely before splitting and filling.

 

NAN’S TIP: MAKE SURE TO READ THROUGH THE ENTIRE RECIPE BEFORE BEGINNING. IT’S IMPORTANT TO DO THE STEPS IN THE RIGHT ORDER AND EXACTLY AS WRITTEN.

Would you like to see what else is on the menu of my Mother’s Day Luncheon?  Here’s how I filled, garnished and plated my Choux Pastry Puffs!

 

 

MOTHER’S DAY LUNCHEON CELEBRATION – A “French-Themed” Ladies Lunch

Celebrating Mother’s Day this year will be festive and delightfully delicious when hosting a “French-Themed” lunch to honor the mothers in your life.

mother's day luncheon buffet

Don’t the Choux Pastry Puffs look wonderful as part of this fabulous ladies luncheon menu?  

Here’s what is on the menu of my fabulously French Mother’s Day Luncheon:

 

But what about dessert? You can’t have a bunch of gals together without serving dessert, right?

 

MOTHER’S DAY LUNCHEON – Desserts Are Mandatory!

Here’s the two desserts I chose to be the “sweet endings” to my fabulous Mother’s Day Luncheon.  I’ll serve both with an assortment of teas to wind down what is sure to be a lovely afternoon.

mother's day desserts

The first is a light and moist Pink Grapefruit Chiffon Cake with White Chocolate Buttercream Frosting.  Yes, I know it’s PINK!

I finished the cake off with some delightful sugar flowers and leaves I purchased on Amazon last year.  They last forever if kept in a dry, dark and cool location. 

It turned out so lovely with three luscious layers, just aching for some White Chocolate Buttercreamchocolate grand marnier pots de creme Frosting.  Depending on the size of cake pan you use, you’ll have 2 or 3 layers, so you will need 6 whole cups of frosting for this cake.  (that’s exactly how much my recipe makes!)

Now, for the second Mother’s Day Luncheon dessert, I knew any gaggle of women would be looking around, waiting for the chocolate to appear!  So as not to disappoint, I’ve also included a lovely Chocolate Grand Marnier Pots de Crème on the menu.  

It’s densely chocolate, with a hint of citrus that gives it a new level of sophistication.  In keeping with the party’s pink color-scheme, and the pink grapefruit cake, I garnished them with Candied Pink Grapefruit slices.  They are amazingly addictive, so be careful to save enough for your presentation!

I finished the Chocolate Grand Marnier Pots de Crème with a dollop of sweetened whipped cream and fresh mint.  Don’t they look lovely? And they taste even better!

CLICK HERE FOR THE RECIPES: 

 

MOTHER’S DAY PLANNER & PARTY PRINTABLES

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choux pastry puff

Choux Pastry Puffs

Yield: 16 Pieces
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Choux Pastry Puffs can be filled with anything and everything you can think of. They take so little time to prepare and are made with pantry ingredients, so you can make them on a whim!

Ingredients

  • ½ cup unsalted butter, cut into 8 pieces
  • Half cup water
  • ½ cup whole milk
  • 1 cup all-purpose flour
  • Optional: 2 tsp. sugar if using with a sweet filling
  • 4 large eggs, lightly beaten
  • EGG WASH: 1 large egg + 1 Tbsp. whole milk, beaten together

Instructions

CHOUX PASTRY - Read entire recipe through before beginning!

  1. Combine the butter, water, milk, salt, and sugar in a medium saucepan over medium heat. Stir until the butter has melted.
  2. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and the dough forms into a ball.
  3. Push the ball of dough against the bottom and sides of the pan for 1 minute, to help the flour thoroughly cook. Remove from heat and transfer to a large bowl or in the bowl of a stand mixer fitted with a paddle attachment. Let the mixture cool for a few minutes before adding the eggs.
  4. With the mixer running on low, slowly add the eggs in 3 batches, letting each batch mix for 30 seconds before adding more. The mixture will look a bit lumpy, but will start to pull together as the mixer works.
  5. Pour in the final addition of beaten eggs a bit at a time. Watch the dough to stop adding the egg when it looks shiny, thick, and smooth, with a
    pipeable consistency. (you might have a bit leftover that can be used as part of your egg wash before baking)
  6. If not using your choux pastry dough immediately, it will last in the refrigerator for up to 3 days if wrapped tightly.

BAKING CHOUX PASTRY PUFFS

1.  Preheat oven to 400°F. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.

2. Transfer choux pastry dough to a piping bag fitted with a piping tip. Pipe 2-inch mounds about 3 inches apart. With a moistened fingertip, smooth over the tops.

3. Lightly brush each with egg wash.

4. Bake for 20 minutes then, keeping the pan in the oven, reduce oven to 350°F and finish baking them for 10-15 minutes, or until golden brown.

5. Remove from the oven and transfer to a cooling rack. Allow to cool completely before splitting and filling.

WARNING: Do not open the oven as the puffs bake. Any change in temperature will keep your puffs from rising properly.

Notes

Your puffs can be covered and stored at room temperature for up to 24 hours. They'll keep for 5 days in the refrigerator or in the freezer for up to 3 months. Thaw in the refrigerator before splitting and filling to serve.

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 113Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 86mgSodium 32mgCarbohydrates 7gFiber 0gSugar 1gProtein 3g

 

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