Choux dough (Заварне тісто) is a GOST recipe for the classic cooked dough used to make éclairs, profiteroles, cream puffs, and certain specialty breads. Unlike other doughs, choux is first cooked on the stovetop before eggs are beaten in — producing a unique paste that puffs dramatically during baking.
Recipe (industrial formulation per 10 kg)
- Top-grade wheat flour — 3.850 kg
- Butter (TS 84%) — 2.695 kg
- Mélange (eggs) — 4.620 kg
- Salt — 0.040 kg
- Water — 3.850 kg
Technological map
Water, butter, and salt are brought to a rolling boil. Flour is added all at once and stirred vigorously over heat for 2–3 minutes until the mass forms a smooth ball that pulls away from the sides of the pot. This cooking step gelatinizes the starch and creates the structure that traps steam during baking.
The cooked mass is cooled to 60–65 °C, then eggs (mélange) are added gradually in small portions while mixing continuously. Each portion must be fully incorporated before the next is added. The finished dough should be smooth, glossy, and hold a soft peak when lifted on a spoon. It is piped through a pastry bag or depositor onto greased baking sheets.
Baking: 200–220 °C for 25–35 minutes. The oven must not be opened during the first 20 minutes — the steam inside the choux creates the hollow interior. Final moisture: 18–23%.