HOW TO MAKE THE PERFECT CHOUX PASTRY -Perfect rise Method revealed

HOW TO MAKE THE PERFECT CHOUX PASTRY – Perfect rise Method revealed

CHOUX PASTRY MASTERCLASS/ PERFECT RISE, PERFECT TEXTURE, PERFECT CHANTILLY.
In this video I show you how to make the perfect choux pastry filled with a light, silky Chantilly cream, using classic French techniques explained step by step.
This recipe is ideal for beginners and home bakers who want professional results without stress.
In this video, I show you:
• How to make Fail Proof Choux Pastry
• How to add the eggs one buy one to obtain the right texture of choux dough (pâte à choux)
• The secret Method to preventing collapsed choux
• How to dry the dough correctly
• How to bake the choux that rise beautifully and stay hollow inside and crispy and golden outside
• Why Your Choux Collapse — And How to Fix It

INGREDIENTS:
Here are the ingredients you’ll need for the choux pastry and the Chantilly cream.
Choux Pastry (about 24 choux):
• 125 g water
• 125 g milk
• 125 g butter
• 150 g flour
• 250 g eggs (about 4 or 5 eggs, weighed)
• 12 g sugar
• 2 g salt
Chantilly cream:
• 300 mls cream
• 40g icing sugar
• 1 tsp of Vanilla extract

1-MAKING THE CHOUX BASE:
To make the choux base, place the water, milk, butter, sugar, and salt in a saucepan. Bring it to a gentle boil so the butter melts and everything is hot and uniform.
Remove from the heat, add the flour all at once, and stir vigorously until it forms a smooth dough.
Now comes a critical technique: drying the dough. Return the pan to low heat and stir for 1 to 2 minutes. You want a thin film to form on the bottom of the pan — that’s the sign it’s ready. This step ensures your choux will rise well and stay crisp.
Transfer the dough to a bowl and let it cool slightly.
Add the first egg and mix until fully incorporated. Then add the remaining eggs one at a time, mixing well after each addition. Stop when the dough is smooth, shiny, and falls from the spatula in a slow ribbon.
2-NOZZLE & PIPING
The nozzle size matters. I’m using a round nozzle about 12 cm wide. Smaller nozzles make the choux too pointy; larger ones make them spread. This size gives you a clean, round shape and helps the dough rise evenly.
Hold the piping bag straight above the tray. Apply steady pressure, let the dough build from the bottom, then stop and lift straight up.
Pipe small, even choux onto a baking tray. Uniform size means uniform baking.
You’ll always get a little point on top — that’s normal. Dip a fork in water and gently flatten it. The water prevents sticking and gives a smooth finish.
3-BAKING
Bake at 200°C, fan off, for about 25 minutes. For a better rise, place a small tray of hot water in the oven.
4-COOLING
When baked, transfer the choux to a rack and let them cool completely. They should be hollow inside, crisp outside, and beautifully golden.
5-MAKING THE CHANTILLY
Now let’s prepare the Chantilly cream — light, silky, and perfect for filling.
Use a cold bowl that has been in the fridge for at least an hour. Add the cream, vanilla, and icing sugar. Whip until soft peaks form.
Chantilly is an emulsified foam — air whipped into cold, high fat cream. The cream must be at least 35% fat for stability, and everything must stay cold.
Whip at medium speed for a fine, uniform texture. Stop at soft to medium peaks so the cream stays smooth and easy to pipe. Over whipping will make it grainy.
Keep the Chantilly cold until you’re ready to fill the choux.
6- ASSEMBLING
Cut the tops of the choux gently with small scissors and keep the little “hats” for presentation.
Fill the choux generously with Chantilly using a star nozzle.
7- FINAL PRESENTATION
Dust the choux lightly with icing sugar. Add the little hats vertically for decoration. Arrange them on a nice plate or serving dish.
8-PRESENTATION LINE
And voilà — elegant French choux filled with fresh Chantilly cream.
Now the best part: tasting.
Your guests will be very impressed — and you can absolutely do this at home.
Don’t forget to send me your pictures or tell me which town you’re watching from. I love saying hello to my gourmet friends — especially those with icing sugar around their lips.
If this video made you smile or crave dessert, hit Like and Subscribe for more sweet adventures.
Merci, and see you soon for another French classic.
📺My channel: https://youtube.com/playlist?list=PLaqsyOz8p-mRtBARCqtRzEhKrkSNlUN3u

📽️You may like to see some of my other videos:

🏆Bearnaise sauce : https://youtu.be/xlmRHzpP5XA
🥇Boeuf Bourguignon : https://youtu.be/SyVrBLtP8EA
🥈Chicken Cordon Bleu : https://youtu.be/OBI9N5BceFU
🥉Lobster Thermidor: https://youtu.be/d9DQsqSoxy8
🏅Beef stock Paul Bocuse: https://youtu.be/1j0U_HylT0A
🏅French baguette: https://youtu.be/ps9boOOTyzo
🏅Pâtés terrine: https://youtu.be/kIg-DSkc1ns
🏅Mashed potatoes: https://youtu.be/kW7ShqWCwFQ
🏅Chocolate mousse: https://youtu.be/PWJbx-1YXQs
🏅French Baguettes: https://youtu.be/ps9boOOTyzo

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