Why You’ll Love This Recipe

Choux pastry is a wonderful dough for both beginners and experienced bakers. It requires only basic ingredients and minimal prep time, making it a great starting point for many delicious desserts and snacks. The pastry’s airy texture and ability to hold fillings make it a favorite for treats like cream puffs and éclairs, while the dough’s versatility allows for a wide range of flavor combinations. Once you master it, the possibilities are endless!

Ingredients

1 cup water
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs (room temperature)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat. Set up a pastry bag with a large tip.
Cook the Dough: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Once boiling, add the flour and stir continuously for 3-4 minutes until the dough pulls away from the sides of the pan.
Cool and Add Eggs: Transfer the dough to a mixer and let it cool slightly. Add eggs one at a time, mixing after each addition until the dough is smooth and glossy.
Pipe and Bake: Pipe the dough into desired shapes on the baking sheet. For cream puffs or profiteroles, pipe small mounds, and for éclairs, pipe long lines. Bake for 30-35 minutes, making sure not to open the oven during the first 25 minutes.
Cool and Fill: Once baked, let the pastry cool completely. Fill with desired filling (pastry cream, whipped cream, or savory mixtures) and serve.

Servings and Timing

Servings: This recipe makes about 12-15 cream puffs or profiteroles.
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour

Variations

Sweet Fillings: Use pastry cream, whipped cream, or chocolate ganache for a sweet treat.
Savory Fillings: For a savory version, fill with cheese, meats, or even a creamy spinach mixture.
Churros: Pipe the dough into long strips, fry, and coat with cinnamon sugar for a churro-style treat.

Storage/Reheating

Storage: Choux pastry can be stored in an airtight container at room temperature for up to 2 days. The filled pastries should be eaten the same day.
Reheating: To re-crisp the shells, bake in a 350°F oven for 5-10 minutes.

FAQs

Can I make choux pastry ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.

Why did my choux pastry not puff up?

Ensure the oven is preheated properly and don’t open the door during the first 25 minutes of baking. Also, make sure the dough is at the right consistency before piping.

Can I use milk instead of water?

While you can substitute milk for part or all of the water, using water is the traditional method to keep the dough light and airy.

Can I freeze choux pastry?

Yes, you can freeze the unbaked dough or the baked, unfilled shells. Just ensure they are well-wrapped to avoid freezer burn.

Can I make different shapes with this dough?

Absolutely! Choux pastry can be piped into any shape you like, from small rounds for cream puffs to long lines for éclairs.

How do I know when the choux pastry is done?

The pastry should be golden brown and sound hollow when tapped on the bottom. If it’s not fully cooked, it might collapse once removed from the oven.

What’s the best way to fill choux pastry?

You can fill choux pastry by cutting a slit in the side and piping in the filling with a pastry bag or by cutting off the top and spooning in the filling.

Why is my choux pastry soggy inside?

This can happen if the dough isn’t cooked enough in the pan, or if the oven is opened too early during baking. Make sure the pastries are fully cooked before removing them.

How do I prevent choux pastry from getting soggy after filling?

Serve the filled pastries as soon as possible, or store the shells and filling separately until ready to serve.

Can I add flavor to the dough?

Yes, you can add vanilla extract, cocoa powder, or even spices like cinnamon to the dough for extra flavor.

Conclusion

Choux pastry is a versatile and delicious dough that can be used for a variety of sweet and savory treats. Whether you’re making cream puffs, éclairs, or profiteroles, this simple recipe will help you create light, airy pastries that are perfect for any occasion. Once you’ve mastered this basic dough, you’ll be able to create a wide range of delectable pastries!

Choux Pastry

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Author: Julia
Total Time: 1 hour
Yield: 12-15 servings
Diet: Vegetarian

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Description

Choux pastry (pâte à choux) is a light and airy dough made with basic ingredients like water, butter, flour, eggs, and salt. This versatile dough puffs up to create hollow pastries, perfect for making cream puffs, éclairs, profiteroles, and more. Whether filled with sweet or savory fillings, this easy-to-make dough is perfect for creating a variety of delightful treats.

Ingredients

1 cup water

½ cup unsalted butter

1 tablespoon sugar

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs (room temperature)

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Instructions

Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Set up a pastry bag with a large tip.
Cook the Dough: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Once boiling, add the flour all at once and stir continuously for 3-4 minutes until the dough pulls away from the sides of the pan.
Cool and Add Eggs: Transfer the dough to a mixer and allow it to cool slightly. Add eggs one at a time, mixing after each addition until the dough is smooth and glossy.
Pipe and Bake: Pipe the dough into the desired shapes on the baking sheet. For cream puffs or profiteroles, pipe small mounds, and for éclairs, pipe long lines. Bake for 30-35 minutes, making sure not to open the oven during the first 25 minutes.
Cool and Fill: Once baked, let the pastry cool completely. Fill with the desired filling (pastry cream, whipped cream, or savory mixtures) and serve.

Notes

Sweet Variations: Fill with pastry cream, whipped cream, or chocolate ganache for sweet treats.

Savory Variations: Fill with cheese, meats, or a creamy spinach mixture for savory options.

Churros: Pipe the dough into long strips, fry, and coat with cinnamon sugar for a churro-style treat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Pastries
Method: Baking
Cuisine: French