Low Fat Classic Choux Pastry
Indulge in the delight of baking with this Low Fat Classic Choux Pastry recipe—a lighter take on the beloved French classic. Perfectly airy and golden, this recipe features simple pantry staples like water, butter, flour, and eggs, combined to create a versatile and elegant pastry base for both sweet and savory fillings. By using a reduced amount of butter, this version maintains the signature crisp exterior and tender, hollow interior while being a healthier choice. With just 15 minutes of prep time, this streamlined recipe ensures effortless baking success, whether you're whipping up cream puffs, éclairs, or profiteroles. Serve these delightful pastries as the centerpiece of a dessert table or a sophisticated appetizer platter—an irresistible crowd-pleaser for any occasion!
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Ingredients
- 240 ml Water
- 50 grams Unsalted butter
- 0.25 teaspoons Salt
- 125 grams All-purpose flour
- 3 large Eggs
Directions
Step 1
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine the water, butter, and salt. Stir occasionally, and bring the mixture to a rolling boil.
Step 3
Once boiling, remove from heat and add the flour all at once, immediately stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Step 4
Return the saucepan to the heat for about 1-2 minutes, stirring constantly to dry out the dough. You should see a thin film of dough on the bottom of the pan.
Step 5
Transfer the dough to a mixing bowl and allow it to cool for 5 minutes.
Step 6
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and have a pipeable consistency.
Step 7
Fit a piping bag with a round nozzle and fill it with the pastry dough.
Step 8
Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving some space between each mound for expansion.
Step 9
Lightly dampen your finger with water and gently flatten the peaked tops of the piped mounds to ensure even rising.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the pastries have risen, are light, and golden brown.
Step 11
Turn off the oven, crack the oven door open slightly and let the choux pastries sit for 5 minutes to dry out. This helps to prevent them from collapsing.
Step 12
Transfer to a wire rack to cool completely before filling or serving.
Nutrition Facts
| Serving size | (570.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1035.3 |
| Total Fat 58.3g | 0% |
| Saturated Fat 29.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 668.7mg | 0% |
| Sodium 819.4mg | 0% |
| Total Carbohydrate 96.5g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 0.8g | |
| Protein 32.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 126.3mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 351.7mg | 0% |
Source of Calories