Choux Pastry (Pâte à Choux)

Choux Pastry with a fluffy whipped cream filling, dusted lightly with powdered sugar.

Light, airy, and versatile choux pastry perfect for filling with whipped cream, pastry cream, or your favorite sweet treats.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: French

Keyword: choux pastry, cream puffs, eclairs, pastry dough, profiteroles

Prep Time: 15

Cook Time: 35

Cooling time: 15

Total Time: 1 5

Servings: puffs

Calories: 125kcal

Cost: $10

Ingredients

▢ ½ cup 113g unsalted butter cut into 8 pieces
▢ ½ cup 120ml water
▢ ½ cup 120ml whole milk or 2% milk
▢ ¼ teaspoon salt
▢ 2 teaspoons granulated sugar
▢ 1 cup 125g all-purpose flour spooned & leveled
▢ 4 large eggs beaten
▢ Egg wash: 1 egg beaten + 1 Tablespoon milk or water

Instructions

In a medium saucepan over medium heat, combine the butter, water, milk, salt, and sugar. Stir until the butter is fully melted and the mixture comes to a simmer.
Once simmering, reduce the heat to low and stir in the flour all at once. Continue stirring until the dough comes together and forms a ball. Cook the dough for 1 minute to gently cook the flour.
Remove the pan from the heat and transfer the dough to the bowl of a stand mixer (fitted with the paddle attachment) or a large mixing bowl if using a handheld mixer. Allow the dough to cool for a few minutes.
With the mixer running on low speed, add the beaten eggs in 3–4 separate additions, mixing for 30 seconds between each addition. The mixture will look curdled but will come together as you continue mixing. Stop when the dough is thick, shiny, and has a pipeable consistency. Do not add all the eggs at once, and leave a few teaspoons behind for the egg wash.
Once the dough is ready, transfer it to a piping bag fitted with a large round piping tip (like Wilton 1A) or a zip-top bag with the tip cut off.
Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper. Lightly moisten the parchment paper with water to create a humid environment.
Pipe 2-inch mounds of dough about 3 inches apart on the prepared sheets. Smooth down any peaks with a water-moistened finger and brush with egg wash.
Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (177°C) and continue baking for an additional 10-15 minutes, until the puffs are golden brown. Do not open the oven door during baking.
Once baked, transfer the puffs to a cooling rack and allow them to cool completely.
Once cooled, split open the puffs and fill with your choice of filling, such as whipped cream, pastry cream, or ice cream.

Notes

Choux pastry is the foundation for many beloved desserts like cream puffs, eclairs, and profiteroles. You can also make savory gougères or French cruller donuts with this versatile dough.

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