Description
Learn how to make classic French choux pastry (Pâte à Choux), a versatile dough used to create light and airy cream puffs, éclairs, and profiteroles. This recipe walks you through each step from cooking the dough on the stovetop to piping and baking perfect golden puffs ready to be filled with your favorite creams or jams.
Ingredients
Scale
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
- Watch the Video: Start by watching the video linked in the blog post to get a visual guide to the process, which will help understand the following steps.
- Heat Liquids and Butter: 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 dough forms a thick ball and pulls away from the sides. Continue to mash the dough against the pan for 1 minute to cook the flour fully. Then remove from heat.
- Cool Dough and Add Eggs: Transfer dough to a mixing bowl or stand mixer bowl with paddle attachment. Let it cool for a few minutes. With mixer on low, add the beaten eggs gradually in 3-4 additions, mixing for about 30 seconds between each addition. The dough will initially appear curdled but will become shiny, thick, and smooth with a pipeable consistency. Stop adding eggs once desired texture is achieved.
- Prepare for Baking: Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper. Lightly brush parchment with water to keep moisture and help the pastries puff up.
- Pipe Pastry: Transfer dough to a piping bag fitted with a Wilton 1A tip. Pipe 2-inch mounds spaced about 3 inches apart on the baking sheets. Smooth any peaks with a water-moistened finger and brush each mound with egg wash.
- Bake: Bake for 20 minutes at 400°F (204°C) without opening the oven door. Then reduce oven temperature to 350°F (177°C) and bake for an additional 10-15 minutes until golden brown and puffed. Remove and cool on a rack.
- Fill Pastries: Once cooled, split open the pastries and fill with whipped cream, lemon curd, pastry cream, jam, or your favorite filling. Alternatively, poke a small hole and pipe filling inside.
- Store Leftovers: Store filled pastries covered in the refrigerator for up to 3 days. Unfilled pastries can be kept at room temperature for 1 day, refrigerated for 5 days, or frozen for up to 3 months. Thaw frozen pastries in the fridge before filling and serving.
Notes
- Do not open the oven door during the first 20 minutes of baking, as this can cause the pastries to collapse.
- Lightly brushing parchment paper with water creates humidity to help the dough puff evenly.
- Choux pastry dough can be refrigerated up to 3 days in a piping bag and baked directly from chilled, though it may need a few minutes to soften.
- Use a stand mixer or handheld mixer for easier incorporation of eggs and achieving the correct dough texture.
- Leftover unfilled pastries freeze well and can be reheated by thawing in the fridge and warming slightly before filling.
- Common fillings include classic pastry cream, chantilly cream, lemon curd, or jam.
