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
