Pasta choux (bignè) / How to make it

Pasta choux is a versatile dough that can be use for make sweet or salty preparation.

It is a basic preparation of pastry, a light paste with a neutral flavor.

The dough can be cooked in the oven once is pipe out or can be deep fried.

Is the base of many international dish such a profiterol….


  • 250 gr of water
  • 300 gr of butter
  • Eggs
  • Salt
  • Flour ( steong flour may be better)

Start boiling water with salt, add butter and then flour all in once.

Cook until a really thin layer of pasta stick on the bottom of the pan.

Cool down  and star mixing with the planetary or with a wood spoon. Add the egg once by one not adding the next one if the one before is not incorporated well.

mix well until the dough is smooth and creamy. When the choux pastry is ready, pour it into a sac-à-poche, using a smooth or star-shaped spout, and form small cream puffs to lay on a lightly buttered dripping pan.

Arrange them properly so  when they are inflated during cooking, they do not stick.

Bake them in a pre-heated oven at 220 ° for 20 minutes

After this time, lower the temperature to 190 ° and continue to cook for 10 minutes.

 Once are cooked, cool down and fill with cream patissserie, chocolat ecc 

If you want to prepare the choux pastry for a savory recipe, do not add the sugar.

Please feel free to contact me if you need any tips or any suggestion.


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