Choux Pastry (Pâte à Choux) Recipe

Choux pastry, or pâte à choux, is a versatile pastry dough used to make a variety of treats like cream puffs, eclairs, gougères, and more. Imagine light, airy pastries with a crispy exterior and a hollow interior, perfect for filling with sweet or savory fillings. This recipe provides a step-by-step guide to creating perfect choux pastry at home.

Why You’ll Love This Recipe

  • Versatile: Use it to make a variety of pastries, from sweet to savory.
  • Light and Airy: The unique cooking process creates a light, airy texture.
  • Impressive Results: With a few simple steps, you can create professional-looking pastries.

Ingredients

Here’s what you’ll need to make perfect Choux Pastry:

  • Water: Provides moisture and helps create steam.
  • Milk: Adds richness and flavor.
  • Unsalted butter: Adds richness and tenderness.
  • Salt: Enhances the flavors.
  • Sugar: Adds a touch of sweetness and helps with browning.
  • All-purpose flour: Provides structure.
  • Large eggs: Binds the ingredients and adds moisture.
  • Egg (for brushing): Provides a glossy finish and helps with browning.

Instructions

Step 1: Prepare the Baking Sheet

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and brush it with water.

Step 2: Combine Wet Ingredients

In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium-high heat.

Step 3: Add Flour

Turn off the heat and stir in the flour with a wooden spoon until the dough forms a smooth ball and pulls away from the pan. Turn the heat back on to low and cook for 2 minutes, stirring constantly.

Step 4: Cool the Dough

Transfer the dough to the bowl of a stand mixer and let it cool slightly.

Step 5: Add Eggs

Add the eggs, one at a time, stirring vigorously with a wooden spoon or using the mixer, until each egg is fully incorporated. The mixture should be smooth and glossy.

Step 6: Pipe the Dough

Transfer the choux dough to a piping bag fitted with a round piping tip (1-2 cm wide). Pipe 3-inch long eclairs or small choux balls onto the prepared baking sheet.

Step 7: Brush with Egg

Brush the piped dough with the beaten egg. Flatten any tips with your finger.

Step 8: Bake

Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until golden brown and puffed up.

Step 9: Cool

Remove the pastries from the oven and pierce each one with a small knife or toothpick to allow steam to escape. Let them cool completely on a wire rack.

Step 10: Fill and Serve

Fill the cooled pastries with whipped cream, vanilla custard, jam, or your favorite filling.

Pro Tips for Making the Recipe

  • Accurate Measurements: Use a kitchen scale for precise measurements, especially for flour.
  • Heavy-Bottomed Pan: Use a heavy-bottomed saucepan to prevent burning.
  • Smooth Dough: Ensure there are no lumps of flour in the dough.
  • Cool Before Adding Eggs: Let the flour mixture cool before adding eggs to prevent cooking them.
  • Consistency Check: The dough should fall slowly in a thick ribbon from a wooden spoon.
  • Avoid Opening Oven Door: Do not open the oven door during the first 10-15 minutes of baking.
  • Rotate Pans: Rotate the baking sheet halfway through baking for even browning.
  • Freezing: Baked choux pastries freeze well. Reheat in a 300°F (150°C) oven for 8-10 minutes to crisp them up.

How to Serve

Choux Pastry (Pâte à Choux) Recipe
  • Cream Puffs: Fill with whipped cream or pastry cream.
  • Eclairs: Fill with custard and top with chocolate ganache.
  • Gougeres: Add cheese to the dough for savory puffs.
  • Profiteroles: Fill with ice cream and top with chocolate sauce.

Make Ahead and Storage

Storing Leftovers

Store unfilled baked choux pastries in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.

Freezing:

Freeze baked choux pastries on a baking sheet, then transfer to a freezer bag. Reheat in a 300°F (150°C) oven for 8-10 minutes.

FAQs

Can I use a different type of flour?
All-purpose flour is recommended for this recipe.

Can I use a different liquid instead of milk?
You can use water or a combination of water and milk.

How do I prevent the pastries from collapsing?
Ensure the dough is cooked properly, do not open the oven door during baking, and pierce the pastries to release steam.

Can I add flavorings to the dough?
Yes, you can add extracts like vanilla or almond extract.

There you have it! A delicious and easy-to-make recipe for Choux Pastry that’s perfect for any occasion. The light, airy texture and versatile nature of this pastry make it a delightful treat. Give it a try, and you’ll have professional-looking pastries ready in no time!

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Choux Pastry (Pâte à Choux) Recipe

Choux Pastry (Pâte à Choux) Recipe

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  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Description

 Master the art of classic Choux Pastry (Pâte à Choux) with this easy-to-follow recipe. Create light, airy pastries perfect for filling with sweet or savory ingredients. From cream puffs to éclairs, this versatile dough is a baker’s essential.


Ingredients

Units Scale
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter, unsalted
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 1 large egg, beaten, for brushing pastries

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 425°F. Line a baking sheet with parchment paper and brush it with water.
  2. Combine Liquids and Butter: In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium-high heat.
  3. Add Flour: Turn off the heat and stir in the flour with a wooden spoon until the dough forms a smooth ball and pulls away from the pan. Turn the heat back on to low and cook for another 2 minutes, stirring.
  4. Cool and Add Eggs: Transfer the dough to a mixer bowl and let it cool. Add the eggs, one at a time, stirring vigorously until each egg is fully incorporated. The mixture should be smooth and glossy.
  5. Pipe Pastries: Transfer the choux dough to a piping bag fitted with a round piping tip (1-2 cm wide). Pipe éclairs or small choux balls onto the prepared baking sheet.
  6. Brush with Egg: Brush the dough with the beaten egg. Flatten any piping tips with your finger.
  7. Bake: Transfer the baking sheet to the oven on the middle rack. Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue to bake for 15-20 minutes, or until golden brown and puffed up.
  8. Cool and Pierce: Remove pastries from the oven and pierce each one with a small knife or toothpick to allow steam to escape. Let them cool completely on a wire rack.
  9. Fill and Serve: Once cooled, fill with whipped cream, vanilla custard, jam, or your preferred filling.

Notes

  • Recipe makes about 24 choux buns (cream puffs).
  • Baked choux pastries freeze well; reheat at 300°F for 8-10 minutes.
  • Measure ingredients accurately, especially flour.
  • Use a heavy-bottomed pan to prevent burning.
  • Ensure no flour lumps remain when mixing.
  • Cool the flour mixture before adding eggs.
  • Test dough consistency by lifting a wooden spoon; it should fall in a thick ribbon.
  • Avoid opening the oven door during the first 10-15 minutes of baking.
  • Rotate baking pans halfway through baking after lowering oven temperature.

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 5g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

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