Description
Learn how to make classic French choux pastry (Pâte à Choux), a versatile dough used for cream puffs, profiteroles, éclairs, and more. This recipe guides you through making the perfect light and airy pastry shells that can be filled with sweet or savory fillings. With simple ingredients and clear steps, you’ll master this essential pastry dough for elegant desserts.
Ingredients
Choux Pastry Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 8 pieces
- 1/2 cup (120ml) water
- 1/2 cup (120ml) 2% or whole milk
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 4 large eggs, beaten
Egg Wash
- 1 egg, beaten with 1 Tablespoon milk or water
Instructions
- Prepare Ingredients: Watch the instructional video provided in the blog post for visual guidance through the process.
- Make the Choux Pastry Dough: In a medium saucepan over medium heat, combine butter, water, milk, salt, and sugar. Stir until the butter melts and bring the mixture to a simmer.
- Add Flour: Reduce heat to low and add all the flour at once. Stir vigorously until the mixture forms a thick dough ball. Continue to mash the dough against the pan’s bottom and sides for 1 minute to cook the flour thoroughly.
- Cool Dough Slightly: Remove the pan from heat and transfer the dough to a stand mixer bowl fitted with a paddle attachment or a large mixing bowl if using a handheld mixer. Let it cool for a few minutes before adding eggs.
- Incorporate Eggs: With the mixer on low, slowly add the beaten eggs in 3-4 additions, mixing about 30 seconds between each. The dough will appear curdled initially but will become shiny, thick, smooth, and pipeable. You may hold back a few teaspoons of egg to use in the egg wash.
- Use or Store Dough: The dough is now ready to use immediately or can be covered and refrigerated for up to 3 days. It can be stored in a piping bag in the fridge and piped directly without warming unless it’s too stiff.
- Preheat Oven and Prepare Pans: Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper. Lightly brush parchment with water to create humidity, helping the pastries puff evenly.
- Pipe Pastries: Transfer dough to a piping bag fitted with a Wilton 1A tip (or use a zip-top bag with a corner cut). Pipe 2-inch mounds spaced about 3 inches apart on the prepared baking sheets. Smooth peaks with a water-moistened finger and brush each with egg wash.
- Bake in Two Stages: Bake at 400°F for 20 minutes. Without opening the oven door, reduce temperature to 350°F (177°C) and bake for an additional 10-15 minutes until pastries are golden brown and puffed.
- Cool and Fill: Remove from oven and transfer to a cooling rack. Once cooled, split open and fill with desired fillings like whipped cream, lemon curd, pastry cream, or jam. Alternatively, poke a hole and pipe in the filling.
- Store Leftovers: Filled pastries should be refrigerated and consumed within 3 days. Unfilled pastries can be stored at room temperature for 1 day, refrigerated up to 5 days, or frozen for up to 3 months. Thaw in the refrigerator before using.
Notes
- Brushing the parchment paper with water prevents the pastry bottoms from drying out and helps produce a nice puff.
- If the dough is too stiff to pipe after refrigeration, allow it to sit at room temperature during oven preheating.
- Do not open the oven door during baking to prevent pastries from collapsing.
- Use leftover beaten egg for the egg wash to enhance the golden brown color.
- Choux pastry is versatile and can be filled with both sweet and savory ingredients.
- Storing unfilled pastries correctly preserves their texture better than storing filled ones.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert Pastry
- Method: Baking
- Cuisine: French
