Low Sodium Classic Choux Pastry
Indulge in the timeless elegance of our Low Sodium Classic Choux Pastry, a heart-friendly twist on the traditional French favorite. This versatile recipe uses unsalted butter, perfectly balancing rich flavor with a lower sodium content, while maintaining the light and airy texture that makes choux so irresistible. The simple yet precise technique creates a dough that's smooth and glossy, ideal for crafting delicate cream puffs, éclairs, or savory gougères. Ready in under an hour, this recipe is perfect for both beginner bakers and seasoned pastry enthusiasts seeking a healthier option. With no added salt and an oven-finished golden crisp, these choux pastries are a delightful canvas for both sweet and savory fillings.
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Ingredients
- 100 grams unsalted butter
- 125 grams all-purpose flour
- 4 pieces large eggs
- 240 milliliters water
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine the water and unsalted butter. Stir occasionally until the butter has fully melted and the mixture starts to simmer.
Step 3
Once simmering, remove the saucepan from the heat and immediately add the all-purpose flour all at once. Stir 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 slightly. The dough should form a smooth ball and leave a thin film on the bottom of the pan.
Step 5
Remove the saucepan from heat and let the dough cool for 5 minutes.
Step 6
Transfer the dough to a mixing bowl. Using a wooden spoon or a hand mixer with a paddle attachment, beat the dough to release some steam and cool it down further.
Step 7
Add one egg at a time to the dough, ensuring each egg is fully incorporated before adding the next. The finished dough should be smooth and glossy, falling off the spoon in a thick ribbon.
Step 8
Spoon or pipe the choux dough onto the prepared baking sheet, creating small mounds spaced about 2 inches apart.
Step 9
Bake in the preheated oven for 20 minutes, then reduce the temperature to 180°C (350°F) and continue baking for another 15-20 minutes until the puffs are golden brown and feel light.
Step 10
Turn off the oven and leave the oven door ajar, allowing the choux to cool gradually for about 10 minutes to prevent collapse.
Step 11
Transfer to a wire rack to cool completely before filling or serving.
Nutrition Facts
| Serving size | (668.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1463.6 |
| Total Fat 106.9g | 0% |
| Saturated Fat 56.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 965.4mg | 0% |
| Sodium 303.6mg | 0% |
| Total Carbohydrate 99.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 0.3g | |
| Protein 37.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 165.0mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 431.4mg | 0% |
Source of Calories