Why You’ll Love This Recipe
Choux pastry is incredibly versatile and surprisingly simple to make with the right technique. Whether you’re preparing elegant desserts or savory appetizers, this dough rises beautifully to the occasion—literally. Once you master the basics, a world of impressive pastries opens up, from profiteroles to Paris-Brest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Water
- Unsalted butter
- All-purpose flour
- Salt
- Eggs
Directions
- Prepare the dough base:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Once the butter is melted and the mixture is boiling, reduce heat to low and add all the flour at once.
- Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1–2 minutes.
- Continue stirring over low heat for another minute to dry out the dough slightly. Remove from heat and let cool for 5 minutes.
- Incorporate the eggs:
- Add the eggs one at a time, mixing well after each addition. The dough will look curdled at first but will smooth out.
- The finished dough should be smooth, shiny, and pipeable—thick but able to hold its shape when piped.
- Shape and bake:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a round or star tip.
- Pipe into desired shapes (eclairs, cream puffs, etc.), spacing apart to allow for expansion.
- Bake for 20–25 minutes or until puffed and golden brown. Do not open the oven door early.
- For drier shells, turn the oven off, crack the door, and let them sit for 5–10 minutes.
Servings and timing
This recipe yields about 20–24 small puffs or 10–12 éclairs.
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 10 minutes
Total time: 50 minutes
Variations
- Sweet cream puffs: Fill with whipped cream, pastry cream, or ice cream, and top with powdered sugar or chocolate glaze.
- Savory gougères: Add shredded cheese (like Gruyère or cheddar) and herbs to the dough for a delicious appetizer.
- Churros: Pipe dough into hot oil and fry until golden, then roll in cinnamon sugar.
- Paris-Brest: Pipe into a ring shape and fill with praline cream for a classic French dessert.
- Religieuse: Stack two cream puffs and decorate with glaze and buttercream for a fancy finish.
Storage/Reheating
Unfilled choux pastry can be stored in an airtight container at room temperature for 1–2 days.
To crisp up, reheat in a 300°F oven for 5–8 minutes.
Unfilled shells can also be frozen for up to 1 month—cool completely, then freeze in a single layer. Reheat from frozen.
Filled pastries should be eaten within 24 hours for best texture, especially if using cream fillings.
FAQs
Why didn’t my choux pastry puff up?
This may be due to undercooked dough, incorrect oven temperature, or insufficient drying. Ensure the dough is cooked thoroughly on the stovetop and do not open the oven too early.
Can I use milk instead of water?
Yes, milk adds richness and a slightly softer crust, but water provides a crisper finish. A 50/50 mix is a great balance.
Do I need to use a piping bag?
No, you can spoon the dough onto the baking sheet, but a piping bag gives more uniform results and better shapes.
How do I know if the dough is the right consistency?
After adding the eggs, the dough should be smooth, shiny, and thick enough to pipe, holding its shape without spreading too much.
Can I freeze the dough?
It’s best to pipe and freeze the raw shapes, then bake straight from frozen, adding a few extra minutes to the bake time.
Why did my pastry collapse?
It likely wasn’t baked long enough to set the structure. Ensure the pastries are deeply golden and dry before removing them from the oven.
Can I add flavorings to the dough?
Yes, herbs, cheese, spices, or citrus zest can be mixed into the dough depending on whether you’re going sweet or savory.
Is a hand mixer okay for mixing in the eggs?
Yes, though a wooden spoon or stand mixer gives you more control and avoids overmixing.
Do I need to use parchment paper?
Yes, it prevents sticking and ensures even baking. Silicone mats also work well.
Can I make the dough in advance?
You can make the dough a few hours ahead and keep it covered at room temperature, or pipe and refrigerate for up to 1 day before baking.
Conclusion
Choux pastry is a foundational recipe in baking that opens the door to countless sweet and savory creations. With just a few simple ingredients and the right technique, you can create impressive pastries that look and taste like they came from a French bakery. Once you master the method, you’ll turn to this versatile dough again and again.
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Choux Pastry
- Total Time: 50 minutes
- Yield: 20–24 small puffs or 10–12 éclairs
- Diet: Vegetarian
Description
Choux pastry (pâte à choux) is a light, airy dough that puffs up beautifully when baked, creating hollow shells perfect for filling with sweet or savory fillings. It’s the base for classic pastries like éclairs, cream puffs, profiteroles, and gougères.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
Instructions
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Reduce heat to low and add flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides, about 1–2 minutes.
- Continue stirring over low heat for 1 more minute to dry the dough slightly. Remove from heat and let cool 5 minutes.
- Add eggs one at a time, mixing well after each addition until smooth and glossy. The dough should be thick but pipeable.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer dough to a piping bag fitted with a round or star tip. Pipe into desired shapes (puffs, éclairs, etc.), spacing apart.
- Bake for 20–25 minutes or until golden and puffed. Do not open oven door early.
- Optional: Turn oven off, crack door, and let pastries sit 5–10 minutes to dry further.
Notes
- Use water for crisp shells or milk for a softer, richer texture.
- Piping bag ensures more uniform and elegant shapes, but spooning works too.
- Pastries must be baked until golden and dry to prevent collapse.
- Freeze unfilled shells for later use; re-crisp in oven before filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 70
- Sugar: 0g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
