Choux Pastry
Don’t let the fancy French name scare you! These light, airy pastry puffs are surprisingly simple to make at home. The magic is all in the technique, creating hollow shells that are perfect for filling with sweet cream or savory cheese. This is your go-to recipe for perfect puffs, every single time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 large pastries 1x
- Category: Dessert, Pastry
- Cuisine: French
Ingredients
Scale
- 1 cup (236 ml) water
- ½ cup (113 g) unsalted butter, cut into small pieces
- ¼ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Boil: In a medium saucepan over medium-high heat, bring the water, butter, and salt to a rolling boil. Make sure the butter is fully melted.
- Make the Dough: Reduce heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
- Add Eggs: Remove the pan from the heat. Let it cool for 2 minutes. Add the eggs one at a time, mixing thoroughly after each addition. The dough might look separated at first—don’t worry! Just keep beating until it becomes a smooth, thick, and glossy paste.
- Pipe: Transfer the dough to a piping bag. Pipe 2.5-inch mounds onto your prepared baking sheet, leaving at least 1.5 inches of space between each one.
- Bake: Bake for 30-35 minutes until puffed and a deep golden brown. Crucial Tip: Do not open the oven door for the first 25 minutes, or your pastries will collapse!
- Dry: Once baked, poke a small hole in the side of each pastry to release steam. Turn the oven off and return the pastries to the oven with the door cracked open for 10 minutes to dry out. Cool completely on a wire rack.
Notes
- Serving Suggestions:
- Sweet: Fill with whipped cream, pastry cream, or ice cream. Dust with powdered sugar or drizzle with melted chocolate.
- Savory (
Gougères): Before adding the eggs, mix ½ cup of grated Gruyère or Parmesan cheese into the warm dough for a delicious appetizer.
- Tips & Tricks:
- Tap down any pointy tips on your piped mounds with a wet finger to prevent them from burning.
- Using room temperature eggs helps them incorporate into the dough much more easily.
- Storage & Reheating:
- Store unfilled, cooled shells in an airtight container at room temperature for up to 2 days.
- Reheat soft shells in a 300°F (150°C) oven for 5 minutes to restore their crispness.
- Freeze baked, unfilled shells for up to 3 months. Thaw at room temperature before filling.
Find it online: https://recipesh.com/choux-pastry/