Classic Choux Pastry
Master the art of French patisserie with this *Classic Choux Pastry* recipe—a versatile base for delicate desserts like éclairs, cream puffs, and profiteroles. Made with simple pantry staples like butter, eggs, and flour, this foolproof recipe guides you through key techniques such as creating a smooth dough that softly ribbons off the spoon and achieving the perfect golden puff in the oven. With a quick 20-minute prep time and a light, airy texture, these pastries deliver impressive results for any occasion. Whether you fill them with rich custard, whipped cream, or luscious chocolate ganache, each crisp shell promises a bite full of Parisian charm. Perfect for beginner bakers and seasoned pros alike, this recipe is your gateway to professional-quality pastries at home!
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 1 tbsp granulated sugar
- 1 tsp salt
- 125 g all-purpose flour
- 4 pieces large eggs
Instructions
Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper.
In a medium saucepan, combine the water, butter, sugar, and salt over medium heat. Stir occasionally until the butter is melted and the mixture begins to boil.
Once boiling, remove the pan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and no flour is visible.
Return the pan to medium heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly. A thin film should form at the bottom of the pan.
Transfer the dough to a large mixing bowl. Let it cool for a few minutes until it is warm but not hot to touch.
Add the eggs, one at a time, beating each vigorously into the dough with a wooden spoon or a hand mixer. The mixture will look separated at first, but it will come together into a smooth, thick paste. The dough is ready when it’s glossy and falls from the spoon in a thick ribbon.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds approximately 1.5 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart.
Smooth out any peaks with a moistened fingertip to ensure even puffing.
Bake initially at 220°C (425°F) for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for an additional 20 minutes, or until the choux pastries are puffed and golden brown.
Turn off the oven, leave the door slightly ajar, and let the pastries cool and dry out in the oven for about 10 minutes.
Remove from the oven and cool completely on a wire rack. Fill the choux as desired, with cream, custard, or any filling of your choice.
Nutrition Facts
Calories |
82 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
