A faire : Lelex - Choux (2022)

Changement d’ambiance pour cette étape. Vous tournez le dos au Balcon du Léman pour amorcer votre descente vers la vallée de la Bienne en passant par la Borne au Lion. Sur ce parcours, la forêt reprend le dessus et le contraste avec le périple de la veille est flagrant.

Description de la randonnée

(D) Du refuge, débutez votre étape en prenant la direction du Nord-Est, en suivant le balisage Blanc et Rouge du GR®9. Rapidement, vous rencontrez une large piste caillouteuse (piste de ski). Tournez à gauche pour suivre cette piste qui vous mène à Lelex. Pendant la descente, vous pouvez couper les virages en suivant lebalisageVTT.

(1) Sur la Rue des Monts Jura à Lelex, bifurquez à gauche, passez devant un hôtel puis tournez à droite à l'intersection, en direction du VVF la Valserine. Passez devant le terrain de tennis avant de traverser le Pont de la Fruitière, qui enjambe la Valserine.

(2) Continuez à gauche sur la route goudronnée et avancez pendant 800m environ jusqu'à un grand bâtiment dénommé "La Mignonne".

(3) Continuez dans la même direction sur un chemin plutôt tranquille, en suivant le balisage Blanc et Rouge du GR®509 jusqu'au lieu-dit le Niazet.

(4) Poursuivez à droite pour commencer la montée qui par moments peut être un peu raide, pour déboucher sur une voie carrossable.

(5) Filez à gauche en direction de la Borne au Lion et maintenez la direction pendant 2km jusqu'à l'intersection avec un PR®.

(6) Partez à gauche pour arriver dans une large combe nommée les Closettes, en passant aux abords d'une ancienne école. Avancez jusqu'au Col du Merle où une bifurcation est visible pour monter au Crêt au Merle (balisage Jaune).

(7) Poursuivez votre chemin en direction de la Borne au Lion pour atteindre ce lieu de mémoire plusieurs centaines de mètres plus loin.

(8) Après avoir pris le temps de contempler cet espace et les paysages qui l'entourent, poursuivez en direction du Refuge du Berbois/La Pesse. Passez le parking pour continuer sur la route goudronnée et arriver au Refuge du Berbois (pause ravitaillement possible).

(9) Continuez dans le virage en épingle pour rejoindre le village de La Pesse soit par la route goudronnée, soit par le sentier balisé Blanc et Rouge du GR®59 (choix du tracé). Après plus de 2km, arrivez au village de la Pesse, face à l'église.

(10) Faites un gauche/droite et de diriger sur la Route de Chaudezambre. Descendez dans la combe du même nom, ou vous passez devant de jolis chalets en bois rond fabriqués par l'entreprise locale "la Pessière", spécialisée dans la fabrication de chalets de ce type. Poursuivez jusqu'au poteaux indicateur "Chaudezembre".

(11) Obliquez à gauche en direction de la Croix des Couloirs en suivant le balisage Jaune. Au lieu-dit la Carrière, filez à droite à travers champs, passez la barrière et montez jusqu'au croisement dénommé Couloir Guichard.
Bifurquez à gauche, marchez en profitant de la vue imprenable sur les montagnes du Jura pour arriver à la Croix des Couloirs.

(12) Débuter la descente vers le village des Bouchoux pour arriver sur laD25E1 face aun°3. Tournez à gauche et au carrefour juste après, de nouveau à gauche, Rue de la Millère. Passez sous la maison de retraite et poursuivez jusqu'à l'épicerie (ravitaillement possible ici).

(13) Continuez sur la droite en direction de Viry en marchant prudemment sur le bas-côté de la route. Après le panneau de sortie de village, plongez à gauche sur un petit sentier descendant, permettant de couper les lacets. Retrouvez la départementale un peu plus loin et suivez-la à gauche jusqu'au virage en épingle avec le pont sur le Tacon.

(14) Une centaine de mètres plus loin, filez à gauche sur le sentier montant dans la sapinière, pour déboucher plus haut sur laD124, au hameau de la Serra. Partez à droite deux fois pour éviter de marcher sur la départementale. Passez devant une croix, et poursuivez jusqu'à la barrière où vous retrouvez la route.

(15) Traversez prudemment laD124, passez devant les Moloks et poursuivez sur le sentier découverte permettant d'entrevoir sur le parcours des points de vue remarquables et de comprendre comment les hommes se sont installés et ont façonné le paysage.

(Video) La PÂTE À CHOUX Inratable - Recette Facile

(16) À la patte d'oie, serrez à droite en suivant la direction du Belvédère du Cuchet. Allez jusqu'au poteau indicateur "Le Cuchet".

(17) Monter à droite jusqu'au Belvédère du Cuchet.

(18) Après avoir profité du lieu, revenez à la bifurcation précédente.

(17) Continuez à droite la descente vers le village de Choux.

(19) À la station de pompage, bifurquez à droite et marchez prudemment sur le bas-côté de laD63. Au panneau d'entrée du village de Choux, prenez à droite pour trouver une aire de pique-nique à proximité de l'église, afin d'installer le bivouac pour la nuit(A).

Points de passage :
D : km 0 - alt. 1433m - Direction du Nord-Est
1 : km 3.28 - alt. 891m - Lelex
2 : km 4.07 - alt. 855m - Pont de la Fruitière - Valserine (rivière)
3 : km 4.96 - alt. 859m - La Mignone
4 : km 6.17 - alt. 858m - Le Niazet
5 : km 7.28 - alt. 1126m - Voie carrossable
6 : km 9.21 - alt. 1253m - Intersection avec un PR°°®°°.
7 : km 10.73 - alt. 1351m - Col du Merle (1351m)
8 : km 11.57 - alt. 1290m - Borne au Lion
9 : km 12.14 - alt. 1278m - Refuge du Berbois
10 : km 15.54 - alt. 1160m - La Pesse face à l'église.
11 : km 16.65 - alt. 1110m - Chaudezembre
12 : km 18.14 - alt. 1220m - Point de vue de la Croix des Couloirs
13 : km 19.88 - alt. 944m - Épicerie
14 : km 20.67 - alt. 885m - Le Tacon
15 : km 21.88 - alt. 978m - Barrière D124
16 : km 22.71 - alt. 1005m - Patte d'oie, à droite
17 : km 24.03 - alt. 989m - Poteau indicateur Le Cuchet
18 : km 24.34 - alt. 1013m - Belvédère du Cuchet
19 : km 26.18 - alt. 810m - Station de pompage
A : km 26.99 - alt. 823m - Église de Choux

Ravitaillement possible à Lelex (boulangerie), aux Bouchoux (épicerie).
Bivouac à Choux à proximité de l'église ou autre à votre choix.

Soyez toujours prudent et prévoyant lors d'une randonnée. Visorando et l'auteur de cette fiche ne pourront pas être tenus responsables en cas d'accident ou de désagrément quelconque survenu sur ce circuit.

Les balisages GR® et PR® sont la propriété intellectuelle de la Fédération Française de Randonnée Pédestre.

(7) Belbédère du Crêt aux Merles.
(8) La Borne au Lion.
(9) Refuge du Berbois.
(10) La Pesse.
(12) Belvédère de la Croix des Couloirs.
(18) Belvédère du Cuchet.

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Les descriptions et la trace GPS de ce circuit restent la propriété de leur auteur. Ne pas les copier sans son autorisation.

FAQs

Why is choux pastry difficult? ›

Pâte à choux dough has undissolved solids or is not smooth. The salt or sugar hasn't dissolved properly. The dough isn't smooth because of flour lumps that haven't been mixed properly, or you added raw flour to the dough after adding eggs. Chances are there's stuff in your pastry batter that shouldn't be in there.

What is the meaning of choux? ›

(ʃuː ) noun. a very light pastry made with eggs, used for eclairs, etc.

Why is choux pastry called choux? ›

That pastry named after him was, essentially, a hot dried paste with which he made gateaux and pastries which spread across France. Its irregular shape after baking earned it the name 'choux' (French for cabbage). Further refinement and perfection were introduced in the 19th Century by Antoine Careme.

What is the best flour for choux pastry? ›

Some bakers prefer all purpose or bread flour because the high protein content makes the choux pastry hold their shape better. These flours also give choux pastry a thick and crisp shell. The downside of using all purpose or bread flour is that there won't be as much rise as choux pastry made with cake flour.

What happens if you add too much egg to choux? ›

But continue beating and adding the eggs, allowing each egg absorb into the dough completely before adding the next. Check the consistency of the dough after 4th egg. You may not need the last egg. Too much eggs will cause a runny dough, which will result flat pastry shells.

What happens if you put too much egg in choux pastry? ›

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

What type of pastry is choux pastry? ›

Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry.

What does mon petit chou? ›

mon petit chou sweetheart ⧫ my sweetheart.

How do you pronounce the word choux? ›

How to Pronounce Choux Pastry? (CORRECTLY) - YouTube

How would you describe a choux pastry? ›

Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets, among others. It is characterized by a crispy outer shell with a light, airy interior.

What does butter do in choux pastry? ›

While making choux, butter helps prevent the flour from clumping. If you've ever mixed hot water and flour, you know how challenging it can be to mix the too. As such as the flour hits that hot water it starts to gelatinize. As a result, the outside of a pocket of flour may cook, while the inside is still dry.

Who created choux pastry? ›

Around mid 18th century, Chef de Patissierie Avice perfected the dough and created the choux form we are all familiar with today, so the dough was renamed to pâte à choux due to the characteristic look which resembles a sprout (chou in French).

What temperature should choux pastry be cooked at? ›

For cream puff and profiterole shells: Preheat oven to 400°F (204°C). 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.

How do you stop choux pastry from deflating? ›

Opening the oven while baking would make your puffs to deflate. Let the humidity escape. Once the choux puffs are baked, you can turn-off the oven and let them rest in the heat with the oven door cracked open to let the moisture dissipate.

Why is my choux pastry runny? ›

If the choux pastry is thin and runny: A thin mixture means that you have added too much liquid, or that your eggs might be too large. Add the eggs one at a time: When you are adding the eggs to the mixture, beat each egg until it is thoroughly combined into the mixture before adding the next egg.

Why did my cream puffs not puff? ›

The temperature you are setting may be a bit too high. Try setting it back to 375 and baking for a longer time. Higher temperature may brown the puffs too quickly, before the structure has had time to firm up, resulting in the collapse on standing.

Why is my choux pastry not hollow? ›

There's still steam inside, and when you let it all escape before the pastry has cooled your dough might deflate. Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate.

What does salt do in pâte à choux? ›

It's dumped all at once into the boiling liquid to quickly hydrate and gelatinize the flour. If you didn't dump it in all at once, it would hydrate unevenly. All at once is the way to go. Salt and sugar are there for flavor, and the salt can aid in hydration so don't leave it out.

Why is my cream puff not crispy? ›

Cream puffs can be filled and frozen, but they will not be crisp in texture or taste as fresh. It's best to fill them from the bottom with the whipped cream so that the dairy is not exposed. Defrost them at room temperature until they feel soft when squeezed.

What is the flour to fat ratio for choux pastry? ›

Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times.

Can you make choux pastry the day before? ›

Save precious time by refrigerating this time-consuming pastry dough—it'll keep for a couple of days with no ill effects. Crisp, airy pâte à choux is the versatile dough used to make many pastries, including cream puffs, éclairs, and savory cheese gougères.

What is the function of eggs in choux pastry? ›

The Eggs: Eggs loosen the thick, cooked flour-water-butter paste thanks to the high water content of the whites, and enrich it with more fat from the yolks. And because eggs solidify as they cook, they also help ensure the cooked choux will set properly and hold its final shape.

How are choux pastries traditionally filled after baking? ›

Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs. A craquelin is covered in a "crackly" sugar topping — and often filled with pastry cream, much like an éclair.

How do you know when choux pastry is cooked? ›

Check for done-ness at 25 minutes (10 mins + 15 mins). NB These choux buns will be a DEEP golden brown when done – and crisp and hollow like a table tennis ball. DO NOT take them out too early, as the insides will still be wet. If you're not sure, remove just ONE bun and cut it open and see for yourself.

Can you say Mon Chou to a girl? ›

You can say mon chou to a guy or a girl, but if you want to make it cuter, change it to ma choupette. (This version can only be said to a girl.) Other variations include mon choupinou (said to men) and ma choupinette (said to women). You can also say mon petit chou (“my little cabbage”) to a man or young boy.

What language is Mon Cheri? ›

What does mon chéri mean? Mon chéri means “my dear” or “sweetheart” in French. It's an adorable term of endearment for a male person someone is fond of, romantically or platonically.

Is Mon Petit Chou romantic? ›

Mon petit chou is a term of endearment that is used to refer to someone you love. It can be translated to mean "my little cabbage" or "my darling". Even if you've just started learning French, you might have already come across it.

How do you say Choux in Spanish? ›

How to Pronounce Choux? (CORRECTLY) - YouTube

Is pastry a food? ›

Pastry is a food made from flour, fat, and water that is mixed together, rolled flat, and baked in the oven. It is used, for example, for making pies. A pastry is a small cake made with sweet pastry.

What is Craquelin? ›

Craquelin is a type of Belgian brioche that is filled with nib sugar. Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar.

What texture should choux pastry be? ›

Once about three quarters of the egg has been added, check the consistency; you need a silky smooth pastry with a reluctant dropping consistency, which means that when you fill the wooden spoon with pastry and lift it up over the saucepan the pastry should fall back from the spoon into the saucepan to the slow count of ...

What products are made from choux pastry? ›

Choux pastry recipes
  • Eclairs. A star rating of 3.4 out of 5. ...
  • Profiteroles. A star rating of 3.8 out of 5. ...
  • Chocolate Paris-Brest. A star rating of 2.5 out of 5. ...
  • Strawberry & white chocolate choux buns. ...
  • Chocolate eclairs. ...
  • Salted caramel & popcorn crumble choux buns. ...
  • Croquembouche. ...
  • Fruit-filled choux buns with caramel sauce.

Is choux pastry the same as puff pastry? ›

Pate a Choux or Cream Puff Pastry--It's All the Same Simple Recipe. Whether it's called pate a choux, choux paste or cream puff pastry, the recipe is the same. This simple mixture of butter, water, salt, flour and eggs, when properly combined, bakes into golden brown cream puff and eclair shells.

What are the 4 main ingredients in pastry? ›

The main ingredients used in pastry making are, flour, fat, water and a little salt.

What two fats are used in choux pastry? ›

Choux pastry is basically made by 4 ingredients:
  • water or milk.
  • butter (fat)
  • flour.
  • eggs.
5 Dec 2018

How do you pipe a choux? ›

Choux Pastry - for Cream Puffs & Profiteroles | Christine Cushing

What is pastry dough called? ›

Puff pastry
A chicken pot pie made with puff pastry
Alternative namesWater dough, détrempe, pâte feuilletée
TypePastry
Main ingredientsButter, flour, water.
Cookbook: Puff pastry Media: Puff pastry

What is Eclair dough called? ›

Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, ​and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast.

What country invented pastry? ›

Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland.

How do you store cooked choux pastry overnight? ›

When you want to store uncooked choux pastry for a day or two, you can place them in an airtight container (or piping bag, with both ends tightly closed) in the fridge. Baked, unfilled choux pastry shells can be stored at room temperature for up to 1 day or frozen for up to 1 month, in an airtight container.

Why is strong plain flour used in choux pastry? ›

Why is Strong plain flour is used in choux and flaky or rough puff pastry? as it contains more gluten – this is needed to make the dough and give the pastry elasticity.

How do you keep choux pastry fresh? ›

Keep raw choux dough in the fridge in an airtight bag for up to three days if you're not baking it right away. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.

Why is the choux pastry baked at 2 different temperatures? ›

The rapid rise of the dough at high temperatures can cause it to crack as well. Many recipes call for pâte à choux to be baked at two different temperatures. First at a higher temperature for a few minutes, and then finish off at a lower temperature. The reasoning behind this is that the higher temp.

Do unfilled cream puffs need to be refrigerated? ›

Photo: Lance Mellenbruch. Answer: Cream puffs should be cooled completely, allowing the center to dry out a bit, before you fill them. Once filled with any kind of cream filling, they must be stored in the refrigerator.

Why didn't my eclairs puff up? ›

Common problems: Failure to rise

Firstly, if you add the eggs to your hot water and flour mixture before it has cooled, the eggs will cook in the paste and refuse to rise in the oven. I transfer my hot paste to a cool mixing bowl, stirring from time to time until it feels just warm to the touch.

How can I thicken my choux pastry? ›

Too runny choux pastry dough:

You probably added too much eggs. FIX #1: Don't just add raw flour into the runny dough to thicken it, you won't get the proper pastry shells that way. Instead, make a half batch of dough on stovetop (without eggs) and mix it in with the runny choux pastry.

How do you thicken a cream puff filling? ›

Starch. Starch thickens pastry cream. Most recipes incorporate flour, cornstarch, or a mix of the two. I found that flour produced a thicker, heavier texture and imparted an undesirable “floury” taste.

What is the science behind choux pastry? ›

The choux turns brown

In the oven, it slowly turns a light brown color. This is because of the Maillard reaction. Sugar from the flour and proteins from the eggs and flour react together, to form brown molecules. Freshly baked small choux buns, notice their light brown color.

Why is my choux pastry too thick? ›

It wasn't cooked enough or we added too many eggs. The choux pastry is too thick: If the choux pastry doesn't fall from the wooden spoon, then it's too thick. Whisk an egg in a bowl and gradually in a thin stream start adding a small amount of the whisked egg into the mixture, while mixing with an electric mixer.

Why is my choux pastry runny? ›

If the choux pastry is thin and runny: A thin mixture means that you have added too much liquid, or that your eggs might be too large. Add the eggs one at a time: When you are adding the eggs to the mixture, beat each egg until it is thoroughly combined into the mixture before adding the next egg.

What should the consistency of choux pastry be? ›

Consistency: The paste should have a shiny and smooth surface and be firm enough to hold its shape. It should fall from your spoon but only after a few seconds (see picture).

Why is choux pastry prepared using heat? ›

Thus choux dough is cooked twice, once on the stovetop and again in the oven. (Or deep-fried, in the case of beignets.) This double cooking helps to produce the airy interior. How that works is, heating the flour the first time causes the starch in it to gelatinize.

Why is eggs used in choux pastry? ›

The Eggs: Eggs loosen the thick, cooked flour-water-butter paste thanks to the high water content of the whites, and enrich it with more fat from the yolks. And because eggs solidify as they cook, they also help ensure the cooked choux will set properly and hold its final shape.

What type of pastry is choux pastry? ›

Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry.

Why are my cream puffs not puffing? ›

If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked. My cream puffs are soft.

Does choux pastry need to rest? ›

Resting the pastry in the refrigerator is ideal if it won't be eaten until the next day, because doing so will prevent the cooked pastry from becoming stale or soggy. Before baking, the choux pastry needs to be piped on the baking sheet. Piping pastry can be difficult if a baker has not done it before.

How do you stop choux pastry from deflating? ›

Pierced the puffs as soon as they are out of the oven. There's still steam inside, and when you let it all escape before the pastry has cooled your dough might deflate. Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate.

What temperature should choux pastry be cooked at? ›

For cream puff and profiterole shells: Preheat oven to 400°F (204°C). 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.

How do you know when choux is done? ›

Finished choux paste should be soft, smooth, and be able to be piped. If you pull the paddle attachment of an electric mixer out of the paste, a “tongue” should appear at the tip of the paddle.

How do you rescue runny choux pastry? ›

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started).

How do you make choux pastry rise? ›

Steam helps with the rising, so I find that spraying the baking sheet with water prior to piping on the dough helps to achieve a better choux.

How do you keep cream puff shells crispy? ›

How to keep crisp and not soggy. I find that filled cream puffs will stay crisp when stored in the refrigerator uncovered, for about 3 days. The refrigerator is cool but dry, so the shells don't get soggy.

Can I make choux pastry in advance? ›

The pastry cream and pâte à choux can be made ahead, though, and kept chilled right in the pastry bags. The choux can also be baked and frozen. If soggy, baked choux can be re-crisped in a hot oven for several minutes.

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