Pâte à Choux is the classic basic pastry recipe that forms the basis of cream puffs, éclairs, croquembouche, profiteroles, gougères, St. Honoré, Paris-Brest and can also be fried to make crullers and beignets. It is made with easy-to-find ingredients, too: water, butter, flour, eggs and salt. No leavening agent is needed; the pastries rise via steam created inside the dough, helping it expand, yielding a crisp pastry on the outside with an airy middle.
Low FODMAP Serving Size Info: Makes 14 small cream puffs or profiteroles or 10 éclairs; serving size is 2 puffs; 2 profiteroles; 1 éclair. Serving: 2 puffs; 2 profiteroles; 1 éclair
For Cream Puffs & Profiteroles: Pipe out 14 puffs, about Ping-Pong or golf ball size, evenly spaced apart on baking pan. If the dough is sticky and resists coming away from the tip, simply use a sharp knife or even scissors to help. Dip fingertip in water and lightly press down any peak that has formed on the puffs; you want them to have a rounded appearance.
For Éclairs: Pipe out 10 oblong shapes, about 3-inches (7.5 cm) long, evenly spaced apart on baking pan. If the dough is sticky and resists coming away from the tip, simply use a sharp knife or even scissors to help. Dip fingertip in water and lightly press down any peak that has formed on the éclairs; you want them to have a smooth appearance.
Bake for about 20 to 30 minutes or until light golden in color, puffed and crisp. Insert a sharp knife into the side of each puff or éclair to allow steam to escape. Turn the oven down to 350°F (180°C) and continue to cook for about 5 minutes. They should be high, rounded, light golden brown and dry. Do not under-bake or they willnbe soggy and leaden.
Cool pan completely on rack. Puffs are ready to use or can be held for 24 hours at room tamperature. Lightly cover with foil. Alternatively, place in zipper-top freezer bags and freeze up to 1 month. Take care not to let them get crushed during storage. Defrost at room temperature. Fill and/or glaze as directed in individual recipes.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.