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)
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
