Choux Pastry Recipe

This choux pastry recipe is perfect for both beginner bakers and seasoned pros. Choux pastry, or pte choux, is a classic French pastry dough made without any leavening agents. Instead, it uses high moisture content to create steam that puffs up the dough during baking. The result is a light, airy pastry that is the foundation for cream puffs, clairs, and many other indulgent desserts.

Ingredients

• 2/3 cup water
• 1/4 cup butter, cut into small cubes
• 1 teaspoon white sugar (optional)
• 1 pinch salt
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten

Instructions

Follow these simple steps to make the perfect choux pastry:

Step 1: Combine liquids and fat

In a medium saucepan over medium heat, combine the water, butter, sugar (if using), and salt. Stir occasionally until the butter has completely melted and the mixture comes to a boil.

Step 2: Add the flour

Once the mixture is boiling, add the flour all at once. Stir vigorously with a wooden spoon over medium-low heat. Continue stirring until the mixture forms a ball and the saucepan is coated with a thin layer of flour, about 2-3 minutes.

Step 3: Cool the dough

Remove the saucepan from the heat and let the mixture cool for about 10 minutes.

Step 4: Add the eggs

After the dough has cooled, add the beaten eggs one at a time, mixing well after each addition. Use a wooden spoon to beat the eggs into the dough until the mixture becomes sticky and forms a smooth, pipeable consistency.

Step 5: Pipe and bake

Your choux pastry is now ready to be used! You can pipe it to make cream puffs, clairs, or other pastries. For cream puffs, preheat your oven to 400F (200C) and line a baking sheet with parchment paper. Pipe or drop 2-inch mounds of the dough onto the sheet. Bake for 20 minutes, then turn off the oven and let them rest in the oven for an additional 5 minutes. Remove from the oven and let them cool completely on a wire rack before filling.

Step 6: Fill and enjoy

Once your choux pastries are cool, fill them with your desired filling, such as whipped cream, pastry cream, or chocolate ganache. Enjoy your homemade treats!

Test Kitchen Tips

• If you'd like, after step 3, you can transfer the mixture to a bowl and beat in the eggs using an electric mixer. However, for a small batch like this, many prefer to mix by hand to avoid the hassle of cleaning the mixer.

How to Use Choux Pastry

Ready to create some delicious choux pastry desserts? Here are two ideas you can try:

How to Make Cream Puffs

• Preheat the oven to 400F (200C).
• Line a baking sheet with parchment paper.
• Pipe or drop 2-inch mounds of choux pastry onto the prepared sheet.
• Bake for 20 minutes, then turn off the oven and let the pastries rest inside for 5 minutes.
• Remove from the oven, let cool on a wire rack, and fill with your desired filling.

How to Make Eclairs

• Preheat the oven to 400F (200C).
• Line a baking sheet with parchment paper.
• Pipe five long logs of choux pastry onto the sheet.
• Bake for 20 minutes, then turn off the oven and let them stand inside for an additional 5 minutes.
• Let cool on a wire rack and fill with your favorite filling.

Nutrition Facts

Per serving (10 servings total):

• Calories: 78
• Total Fat: 6g (7% Daily Value)
• Saturated Fat: 3g (16% Daily Value)
• Cholesterol: 49mg (16% Daily Value)
• Sodium: 65mg (3% Daily Value)
• Total Carbohydrate: 5g (2% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Protein: 2g (4% Daily Value)
• Calcium: 8mg (1% Daily Value)
• Iron: 0mg (3% Daily Value)
• Potassium: 22mg (0% Daily Value)