Cart Cart

Red White & Choux
Red White & Choux
Red White & Choux
Red White & Choux

Red White & Choux

by Bakers Authority

Regular price $0.00 Sale

Recipe by Stefanie Markowski.

Show off your skills in the kitchen with these delicious Choux Pastries.


Pte Choux (makes about 70 1.25” puffs)

125 g Whole Milk

125 g Water

110 g Butter

5 g Granulated Sugar

2 g Sea Salt

140 g AP Flour

4-5 Eggs

Craquelin Topper

100 g Butter

100 g Brown Sugar

100 g Cream

Red, White, and Blue Gel Food Coloring


Crme Lgre

500 g Whole Milk

50 g Butter

130 g Sygar

1 Vanilla Bean (1 tsp Pure Vanilla Extract)

20 g Cornstarch

20 g Flour (cake or AP)

120 g Egg Yolk

200 g Heavy Cream 


1. Bring all ingredients to room temperature.  Make the craquelin dough.  Cream butter and brown sugar together until well combined and add flour.  Mix until just combined.  Divide evenly into 3 equal pieces and tint one red, one white, and one blue with a few drops of food coloring.  Roll each piece flat into 1/8” thick between two pieces of parchment and chill in the freezer for one hour on a sheet pan.  It is ok to stack the 3 pieces of dough atop the others between parchment.

2. Make the pastry cream for the crme lgre.  In a medium saucepan combine the milk minus a half cup, butter, half the sugar, vanilla bean (or extract).  In a bowl combine the rest of the milk, egg yolks, cornstarch, flour, and other half of sugar and whisk until thoroughly combined. Bring the milk to a scald and remove the vanilla bean if using.  Temper the yolk mixture with the hot milk, then add the egg yolk mixture back into the saucepan and cook on medium heat while whisking constantly!  Once the mixture thickens and comes to a boil continue to whisk thoroughly and rapidly for about 1 to 2 minutes to cook out the cornstarch and flour flavor. Remove the pan from the heat and pour the pastry cream onto a sheet pan lined with a silicone mat or plastic.  Cover with plastic and chill in the freezer for about 30 minutes until thoroughly chilled.  Reserve in the refrigerator until ready to use either in a bowl or still on the sheet pan.

3. Make the choux pastry and preheat the oven to 400*F  Combine the milk, butter, water, sugar and sea salt in a medium saucepan and bring to a scald, whisking all the while to ensure that everything is evenly incorporated.  Once scalded, turn off the heat and quickly whisk in all of the flour all at once and continue to whisk until the mixture forms a ball and there are no lumps.  Switch to a spatula and put the heat back on medium.  Cook for just a few minutes, stirring constantly with the spatula, until your hear a hissing noise and the mixture just starts to stick to the bottom of the pan.  Remove from heat and turn the mixture out into a stand mixer fitted with a paddle attachment.  Let cool for a few short moments, then turn the machine to medium speed for about 1 minute.  Turn the mixture to low and the eggs one at a time, mixing thoroughly in between.  When one egg is left, evaluate the mixture.  You want it thin enough to pipe, but thick enough to hold it's shape.  If you pull the paddle attachment through the mixture and up it should form a V ribbon that dangles off the paddle (but does not drip fluidly and constantly).  If it is too thick, add 1tsp of egg at a time and continually check the consistency of the mixture.  If you add too much egg and the mixture turns to soup, unfortunately you will have to start again!  The thicker the better, but make sure that it is pipeable.  Thinner than cookie dough but thicker than cake batter.

4. Add the choux pastry to a piping bag fitted with a 3/8” plain piping tip, and have a sheet pan with parchment paper ready.  Holding your bag at a 90* angle a half inch above the parchment, pipe 1.25” rounds (or size desired.  The puffs will expand a little during baking) spaced about two inches apart.  Using a round cutter smaller than the size of your puffs, cut out small circles from the craquelin dough and place the rounds gently atop each puff.  (I used the wider end of a Wilton 1M piping tip to cut out circles small enough for my 1.25” puffs)  Place your puffs into the 400*F preheated oven and bake for about 10 minutes until the puffs have risen.  Then, reduce the temperature to 325* and continue to bake for about 25 minutes, rotating your pan halfway through until the puffs are thoroughly dried out inside and a beautiful golden color on the outside.  Check the sides and the bottoms of the puffs for color as the colored craquelin dough will not be a good indicator.  Let puffs cool thoroughly before filling.

 5. Once the puffs are cool, finish the crme legere.  Whip 200g of heavy cream into a stiff whipped cream.  Add the pastry cream to a stand mixer and whip on high with a paddle attachment until very smooth.  Gently fold the whipped cream and pastry cream together and add to a piping bag fitted with a plain piping tip.  3/8” tip works well.  Gently use the piping tip to puncture a hole in the bottom of each puff, and gentle squeeze crme legere into each puff, filling thoroughly but not overly.  Once the puff becomes slightly heavier in your hand, you have filled enough.  Try not to fill so much that it oozes out the hole in the bottom.

6. Arrange your choux puffs on a platter and enjoy the holiday with your beautiful pastry!



Mixer (Paddle Attachment)

Rolling Pin

Parchment Paper

Sheet Pan (3)




Silicone Mat


Piping Bag

3/8" plain piping tip

Round Cutter

Measuring Spoons and Cups



content of about

Contact us for details

Contact us for details

Contact us for details