Is it easy to make choux pastry with the Thermomix?

Have you ever wondered how easy it is to make choux pastry with your Thermomix? In this article, we’ll explore this question together and see how this appliance can simplify the preparation of this emblematic French pastry recipe. Whether you’re a novice or an expert in the kitchen, find out how to make perfect choux pastry with your Thermomix.

It’s easy to make choux pastry with the Thermomix. Simply heat the water, butter, sugar and salt in the food processor, then add the flour to obtain a homogeneous dough. Next, the eggs are incorporated one by one to obtain a smooth texture. The dough is then transferred to a piping bag and placed on a baking tray for baking. Once the puffs are golden and puffed up, all that’s left to do is let them cool before garnishing them as desired. With the Thermomix, making choux pastry is not only easy, it’s quick and easy too.

🥐 Choux pastry with Thermomix 🍴

• 👍 Advantages :
  • 🕒 Speed: the Thermomix makes choux pastry in record time.
  • 🔥 Ease: thanks to the appliance’s precise instructions, the recipe is easy to follow.
  • 💯 Perfect results: choux pastry is often made right the first time with the Thermomix.

• 🕒 Speed: the Thermomix makes choux pastry in record time.
• 🔥 Ease: thanks to the appliance’s precise instructions, the recipe is easy to follow.
• 💯 Perfect results: choux pastry is often a success on the first try with the Thermomix.
• 👎 Drawbacks :
  • ⚠️ Investment: the Thermomix is an expensive appliance to buy.
  • 🤷‍♂️ Learning: it may be necessary to take time to familiarize yourself with the device at first.
  • 🥄 Cleaning: the Thermomix requires regular maintenance to ensure it runs smoothly.

• ⚠️ Investment: the Thermomix is an expensive appliance to buy.
• 🤷‍♂️ Learning: it may be necessary to take time to familiarize yourself with the device at first.
• 🥄 Cleaning: the Thermomix requires regular maintenance to ensure it runs smoothly.

• 🕒 Speed: the Thermomix makes choux pastry in record time.
• 🔥 Ease: thanks to the appliance’s precise instructions, the recipe is easy to follow.
• 💯 Perfect results: choux pastry is often a success on the first try with the Thermomix.

• ⚠️ Investment: the Thermomix is an expensive appliance to buy.
• 🤷‍♂️ Learning: it may be necessary to take time to familiarize yourself with the device at first.
• 🥄 Cleaning: the Thermomix requires regular maintenance to ensure it runs smoothly.

Preparing the choux pastry with the Thermomix

Choux pastry is an essential base for many traditional French pastries, such as éclairs, cream puffs and gougères. The Thermomix greatly simplifies this often technical process. Here’s how to make choux pastry with this versatile appliance.

To begin, assemble the following ingredients:

• 150 g water
• 80 g butter
• 1 pinch salt
• 1 pinch sugar
• 120 g flour
• 3 to 4 eggs

Add the water, butter, salt and sugar to the Thermomix bowl. Heat the mixture at 100°C, speed 1 for 5 minutes.

Add the flour all at once and mix on speed 3 for 1 minute. The result is a smooth dough that pulls away from the sides of the bowl.

Leave the dough to cool for about 10 minutes before adding the eggs one by one, mixing at speed 5. You’ll know the dough is ready when it forms a smooth, satiny ribbon.

Transfer the choux pastry into a piping bag fitted with a smooth or fluted tip, depending on the shape you want for your pastries.

Finally, make small heaps or lines of dough on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for 20 to 25 minutes, until golden and puffed.

Using the Thermomix, making choux pastry is not only easy, it’s quick and easy.

Ingredients

Making choux pastry with the Thermomix is not only easy, it’s fast and foolproof. Thanks to this multifunctional food processor, you can obtain a smooth, homogenous dough, ideal for making éclairs, choux or gougères.

• 150 g water
• 80 g butter
• 1 pinch salt
• 10 g sugar
• 120 g flour
• 3 eggs

To begin, pour the water, butter, salt and sugar into the Thermomix bowl. Heat at 100°C, speed 2, for 5 minutes. Then add the flour all at once and mix at speed 3 to obtain a smooth dough.

Continue mixing at speed 3 for about 2 minutes to dry out the dough. Leave the dough to cool in the bowl for around ten minutes. Once the dough has cooled, add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next, still at speed 3.

When all the eggs have been incorporated, your choux pastry is ready. Transfer it to a piping bag and shape your choux or éclairs on a baking sheet. Bake in a preheated oven at 180°C for approximately 25 to 30 minutes. Be careful not to open the oven door during baking, to prevent the choux from falling over.

Preparation steps

Choux pastry is an essential base for many pastries. The Thermomix makes it quick and easy to prepare, even for amateurs.

The precision of the Thermomix makes this delicate dough a success. It mixes and heats the ingredients to the ideal temperature, guaranteeing an even, plump dough.

1. Preheat oven to 180°C.

2. In the Thermomix bowl, add 150 ml water, 80 g butter cut into pieces, and a pinch of salt. Set to 100°C, speed 4 for 5 minutes.

3. Once the butter has melted and mixed well, add 120 g of flour all at once. Mix at speed 4 for 1 minute.

4. Leave the dough to cool for about 10 minutes. This is important to prevent the eggs from cooking when added.

5. Add 4 eggs, one at a time, mixing on speed 4. Make sure each egg is well incorporated before adding the next.

6. Once the eggs have been incorporated, mix at speed 5 for 30 seconds to obtain a smooth, homogeneous paste.

7. Transfer the dough to a pastry bag fitted with a smooth tip. Place small balls on a parchment-lined baking sheet.

8. Bake for 20-25 minutes, until golden and puffed.

9. Cool on a wire rack before garnishing as desired.

Useful tips

Choux pastry is a staple of French pastry-making. With the Thermomix, making this recipe is child’s play. The machine mixes, bakes and blends the dough evenly and effortlessly.

To begin, preheat your oven to 180°C. Make sure you have the following ingredients:

• 150 g water
• 80 g butter
• 1 pinch salt
• 10 g sugar
• 120 g flour
• 3 eggs

In the Thermomix bowl, add the water, butter, sugar and salt. Mix on speed 2 at 100°C for 5 minutes. Once the mixture is smooth, add the flour all at once and blend for 1 minute at speed 3. Leave to cool for 10 minutes.

On speed 5, add the eggs one by one to the dough. This step is crucial to achieving a smooth, homogeneous consistency. Each egg must be completely incorporated before adding the next.

Transfer the dough to a piping bag and shape your choux on a baking sheet lined with parchment paper. Bake for 30 minutes, without opening the oven door, to prevent the choux from falling over.

For puffy choux, be sure to dry the dough thoroughly after adding the flour, stirring constantly. This prevents excess moisture.

Choose a low-gluten flour for a lighter dough. This will also make mixing easier and guarantee airier choux.

Finally, do not open the oven door during cooking. The steam created inside helps the puffs to expand and crisp up nicely.

Baking and topping

Making choux pastry with the Thermomix may seem intimidating, but in reality, this appliance greatly simplifies the process. The first step is to heat the water, butter, sugar and salt in the Thermomix bowl. Next, the flour is added to form a homogeneous dough. Mixing at high speed ensures a perfect texture.

Once the dough is ready, it’s time to add the eggs. This is also done in the Thermomix, ensuring a smooth, airy dough, ready to be shaped into choux or éclairs.

Place the dough on a baking tray and bake at 200°C for approximately 15-20 minutes. Baking is crucial to ensure that the puffs are golden-brown and hollow inside. Once baked, allow to cool completely before garnishing.

When it comes to filling, the possibilities are endless. You can opt for classic crème pâtissière, light chantilly or even chocolate ganache. Use a piping bag to fill the choux with your favorite filling.

Be sure to seal the choux tightly to prevent the filling from escaping. Finally, don’t hesitate to decorate the top of the choux with powdered sugar, fondant or melted chocolate for an extra gourmet touch.

Baking the choux pastry

Yes, it’s easy to make choux pastry with the Thermomix. This device greatly simplifies preparation, guaranteeing smooth, homogenous dough. Start by preheating your oven to 180°C (th. 6), so that it’s ready to bake once you’ve finished the dough.

Pour 150g water, 80g butter, a pinch of salt and a pinch of sugar into the Thermomix bowl. Heat to 100°C for 5 minutes on speed 1. When the mixture starts to boil, add 120 g flour all at once and mix on speed 4 for 1 minute.

Let the mixture cool for a few minutes. Then, at speed 5, add the eggs one at a time (4 eggs), waiting until each one is well incorporated before adding the next. The result is a smooth, glossy dough, ready for presentation.

Fill a piping bag with the choux pastry and shape into choux or éclairs on a parchment-lined baking sheet. Take care to space each piece well, as they will swell as they bake.

Place the baking tray halfway in the oven and bake for around 25 to 30 minutes, without opening the oven door, to allow the choux to puff up. When the puffs are golden brown, turn off the oven and leave them inside for a further 5 minutes to ensure they are completely dry.

Once the choux have been baked and cooled, you can garnish them as you wish: with crème pâtissière, chantilly, or a diplomatic cream. With the Thermomix, making perfect choux has never been so quick and easy.

Cabbage filling

Making choux pastry with the Thermomix is a much simpler task thanks to this multifunction food processor. The main advantage lies in its ability to mix ingredients evenly and maintain a precise temperature for perfect dough. Here’s how it works:

• Place the butter, water, milk, salt and sugar in the Thermomix bowl.
• Program your Thermomix at 100°C, speed 2 for 5 minutes.
• Then add the flour all at once, and mix for 1 minute on speed 3.
• Leave the mixture to cool for about 10 minutes, then add the eggs one by one, mixing at speed 4.

Once the dough is smooth and homogenous, transfer it to a piping bag to form the choux. Preheat the oven to 180°C and bake for 25 minutes, without opening the oven door to prevent the choux from falling over.

Make sure your choux are golden brown and puffed up before removing from the oven. Allow them to cool completely on a wire rack before topping. To check doneness, the puffs should be light and hollow inside.

The choice of filling depends on your preferences. Here are some popular ideas:

• Crème pâtissière: One of the most classic fillings. Made with milk, sugar, eggs and cornstarch.
• Crème chantilly: For a light, airy option. Simply whip fresh cream with a little sugar until you reach the desired consistency.
• Chocolate cream: Mix melted chocolate with a custard base for a rich, creamy taste.
• Ice cream: For a refreshing treat, use a piping bag to inject ice cream inside the cooled choux.

To fill the puffs, use a pastry bag filled with your chosen filling to generously pipe a small hole in the bottom of each puff.

Recipe variations

Making choux pastry with the Thermomix is surprisingly quick and easy. This food processor simplifies the process by automating some crucial steps. Here’s how to make this essential pastry for éclairs, cream puffs and gougères.

Start by adding water, butter and a pinch of salt to the Thermomix bowl. Program at 100°C for 5 minutes, speed 2, to melt the butter and heat the water.

Then add the flour. Mix on speed 4 for 1 minute. Leave to cool for a few minutes before adding the eggs one by one, mixing well between each addition at speed 5.

Your choux pastry is ready when smooth and homogenous. Pipe it into a pastry bag and shape your choux or éclairs on a baking sheet lined with parchment paper.

Preheat oven to 200°C. Bake the choux for 20-25 minutes, until golden and puffed. Avoid opening the oven door during baking to prevent the dough from falling out.

Once baked, allow to cool before garnishing. Choux pastries can be filled with crème pâtissière, whipped cream or even savoury preparations such as salmon mousse.

• Éclairs: Use the same choux pastry to form elongated sticks. Fill with crème pâtissière and top with chocolate icing.
• Gougères: Add grated cheese to the dough for a savory version ideal for aperitifs.
• Paris-Brest: Shape choux pastry into a crown and top with praline for an exceptional traditional French dessert.

A: Yes, it’s very easy to make choux pastry with the Thermomix. The food processor facilitates the process by mixing the ingredients evenly and applying the right temperatures and speeds. This makes choux pastry preparation much simpler and faster.

A: There are many advantages to using the Thermomix to make choux pastry. It produces a perfectly smooth, homogenous dough, allows you to set temperatures and speeds precisely, and saves time compared with manual preparation.

A: Some users may find that the cost of the Thermomix is high compared to other food processors. What’s more, you need to understand how it works to get the most out of it and avoid preparation errors.