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Pâte à Choux: Massa de Bomba Carolina + CRAQUELIN

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 250
This classic choux pastry recipe combines a rich batter with a crunchy topping, perfect for éclairs and profiteroles.

Ingredients

Dough

  • 125 g water
  • 10 g sugar (cristal)
  • 1 g salt (refined)
  • 60 g butter (sem sal)
  • 70 g flour (de trigo)
  • 2-3 eggs eggs (about 55g per egg)
  • 45 g butter (sem sal)
  • 10 g sugar (mascavo)
  • 40 g sugar (cristal)
  • 55 g flour (de trigo)

Instructions 

  • Combine water, sugar, salt, and butter in a saucepan and bring to a boil.
  • Add flour gradually, stirring constantly until dough forms a ball.
  • Remove from heat and let cool slightly, then incorporate eggs one at a time until smooth.
  • Pipe dough onto baking sheet and sprinkle with sugar or craquelin topping.
  • Bake at 375°F (190°C) for 25 minutes until golden and puffed.

Notes

Ensure eggs are added one at a time for a smooth batter.
Calories: 250kcal
Cost: $12
Course: Dessert
Cuisine: French
Keyword: choux, pastry