Grain
Choux
Choux pastry is a cooked flour-and-water (or milk) paste enriched with butter and beaten eggs until pipeable—the base of éclairs, profiteroles, gougères, and Paris-Brest. High oven heat creates steam that puffs a hollow shell with a tender skin. The dough is not laminated; lift comes from moisture and eggs. Pipe consistently, dock if needed, and bake until fully dry inside so shells do not collapse. Fill with cream, ice cream, or savoury cheese mixtures just before serving. Undercooked choux sinks; overworked dough can lose rise.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.55 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.27 g
- Cholesterol 0 mg
- Sodium 4.97 mg
- Salt 0.01 g
- Total Carbohydrate 69.2 g
- Dietary Fibre 6.23 g
- Total Sugars 0.98 g
- Complex / starch 57.8 g
- Protein 10.5 g
- Water 11.7 g
- Energy 330 kcal
- Water 11.7 g
- Carbohydrates 69.2 g
- Protein 10.5 g
- Fat 2.55 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.27 g
- Omega-3 0.13 g
- Vitamins 54.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 3.78 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 27.1 µg
- Vitamin C 2 mg
- Vitamin E 0.71 mg
- Vitamin K 1.8 µg
- Minerals 354 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 3.78 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 27.1 · vitamin-e: 0.71 · vitamin-k: 1.8 ·
Minerals
Choux of Pastry: composition reflects this culinary part relative to the whole ingredient.
History
Choux was separated in markets and kitchens as cooks specialised prep by plant or animal part.
Retail packing made choux a familiar labelled form for home cooks.