Choux Pastry (Brandteig) – for cream puffs & éclairs
by Vanessa Pur
Choux pastry is the base for cream puffs (Windbeutel), éclairs and profiteroles. It’s cooked on the stovetop, then baked light and airy — a few simple rules and it works every time.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Choux pastry (Brandteig) looks like a professional’s trick, but it is really just water, butter, flour and eggs. It is the dough behind cream puffs (Windbeutel), éclairs and profiteroles — cooked first on the stovetop, then baked into light, hollow shells you fill with cream. Follow a few simple rules and it works every time.
pureFOOD.TV - Recipes & RestaurantsRecipe
Base Dough · by Vanessa Pur
Choux Pastry (Brandteig) – for cream puffs & éclairs
Bring the water, butter and salt to a boil in a saucepan until the butter has melted.
Add the flour all at once and stir hard until it forms a smooth ball and a thin white film shows on the pan bottom (cook it out about 1–2 minutes).
Tip the dough ball into a bowl and let it cool for a few minutes.
Beat in the eggs one at a time, until the dough is glossy and falls from the spoon in a stiff, tearing ribbon.
Pipe the dough into mounds or lengths on a baking sheet and bake at 400 °F (200 °C) for about 25 minutes. Don't open the oven, or the pastry collapses.
Tip You can tell the dough has enough egg when it tears off the spoon in a long point. Only fill baked puffs once they're completely cool.
More recipes atpurefood.tv
/choux-pastry-brandteig-for-cream-puffs-eclairs/
What is Brandteig?
The German name Brandteig — literally “burnt dough” — comes from the first step, where the flour is cooked into hot butter and water. Choux is unique among pastries because it is part-cooked on the stove before baking, and it rises with no yeast or baking powder at all: pure steam does the work.
Cook the dough, then add the eggs
Bring the water, butter and salt to a boil, tip in all the flour at once and stir hard until it forms a smooth ball and a thin film covers the pan bottom — this “cooking out” dries the dough so it can absorb the eggs. Let it cool slightly, then beat in the eggs one at a time until the dough falls from the spoon in a stiff, glossy ribbon.
The rise happens in the oven
Choux puffs because the water in the dough turns to steam and inflates the shells, so do not open the oven while it bakes or they will collapse. Bake until deep golden and firm, then pierce each shell and return it to the oven for a few minutes to dry the inside. Exact amounts are in the recipe card below.
What to make with choux pastry
Pipe rounds for cream puffs, lengths for éclairs, or small puffs for profiteroles with ice cream and chocolate sauce. Beat in grated cheese and the same dough becomes savory gougères.
Make-ahead and storage
Bake the shells ahead and re-crisp them briefly in the oven; fill them only just before serving so they stay crisp. Unfilled baked shells also freeze well and can be re-crisped straight from frozen.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
Enter your address — we'll send you a login link. No password.
Care for a cookie? 🍪We only use what this site needs to work — and, with your consent, anonymous analytics (Google Analytics) to see what resonates. Privacy
NecessaryCore functions, member area, security. Always on.
Statistics (Google Analytics 4)Anonymous reach measurement — which dishes and topics resonate.
Comments 0
No comments yet — be the first!