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Choux Pastry (Pâte à Choux) Recipe

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4 from 8 reviews

This classic Choux Pastry (Pâte à Choux) recipe yields light, airy shells perfect for making éclairs, cream puffs, profiteroles, and other delicate pastries. Made by cooking a simple dough on the stovetop, then enriching it with eggs, this versatile pastry puffs up beautifully when baked, creating hollow centers ideal for sweet or savory fillings.

Ingredients

Choux Pastry Dough

  • 1 stick Unsalted Butter (113g)
  • 1/2 cup Milk (120ml)
  • 1/2 cup Water (120ml)
  • 2 tsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 cup + 1 tbsp All-purpose Flour (130g, sifted)
  • 5-6 Large Eggs (room temperature)

Instructions

  1. Combine wet ingredients: Add unsalted butter, milk, water, granulated sugar, and salt to a saucepan over medium heat. Stir gently until the butter has fully melted and the mixture reaches a boil.
  2. Incorporate flour: Remove the pan from heat immediately once boiling. Quickly add all sifted flour and mix vigorously with a wooden spoon until the dough comes together without lumps.
  3. Cook the dough: Return the pan to medium heat and continuously beat the dough for 2-4 minutes until it forms a smooth, shiny ball and leaves a thin film on the pan's bottom. The dough temperature should reach 165-175°F (74-79°C) to ensure proper cooking.
  4. Cool the dough: Transfer the dough to a stand mixer bowl. Spread it up the sides to speed cooling and allow it to cool at least 10 minutes until no longer hot to the touch.
  5. Add eggs gradually: Using the stand mixer with a paddle attachment at low speed, incorporate eggs one at a time. Mix each until fully incorporated before adding the next. Use 5 eggs initially.
  6. Adjust consistency: Beat the last egg in a separate bowl and add it gradually to the mixer, testing the dough consistency frequently. The dough should be smooth, glossy, and pipeable, falling off a spatula in a V-shape. Stop adding eggs once the right texture is reached.
  7. Prepare for piping: Transfer the finished choux dough into a piping bag fitted with a round or star tip depending on the desired shape.
  8. Pipe onto baking sheet: Pipe small amounts of dough into the four corners of a parchment-lined baking sheet to hold the paper. For buns, hold the bag at 90° and pipe mounds. For éclairs, hold at 45° and pipe elongated lines. Leave plenty of space for expansion.
  9. Remove peaks: Dip a finger in cold water and gently smooth out any peaks on the piped dough to prevent uneven baking. Let the piped dough rest on the baking sheet for 10 minutes while preheating the oven.
  10. Bake the choux buns: Preheat the oven to 400°F (200°C, 180°C fan). Bake for 10-12 minutes until the pastry puffs up.
  11. Lower temperature and continue baking: Reduce oven temperature to 375°F (190°C, 170°C fan) and bake for an additional 25-35 minutes until golden brown and fully cooked. Avoid opening the oven door in the first 20 minutes to prevent collapse.
  12. Dry the shells: Remove from the oven and pierce the bottom of each bun with a skewer to release steam. Place buns back on the tray, hole-side up, and return to the switched-off oven with the door ajar for 15 minutes to dry out completely.
  13. Cool completely: Transfer the baked choux pastries to a wire rack and let cool fully before filling or serving.

Notes

  • Use room temperature eggs to ensure smooth incorporation and proper dough texture.
  • The amount of eggs needed may vary depending on egg size and flour type; aim for pipeable dough consistency.
  • Do not open the oven door during the first 20 minutes of baking to prevent the pastries from collapsing.
  • Cooling the dough before adding eggs prevents cooking the eggs prematurely.
  • Adjust piping tip shape depending on the final pastry you want (round for buns, star or round for éclairs).
  • The drying step in the turned-off oven helps create crisp shells by removing excess moisture.

Find it online: https://dishcooks.com/choux-pastry-pate-a-choux-recipe/