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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