Ahhh yes đ choux pastryâthe magic dough that puffs into light, airy shells perfect for ĂŠclairs, cream puffs, profiteroles, or gougères. Letâs go step by step so itâs foolproof.
đĽ Classic Choux Pastry (Pâte Ă Choux)
Ingredients
- ½ cup (120 ml) water (or half water/half milk for richer flavor)
- 4 tbsp (½ stick) butter
- 1 tbsp sugar (optional, skip for savory)
- Âź tsp salt
- ½ cup (65 g) all-purpose flour
- 2 large eggs (room temperature)
Instructions
- Preheat oven to 425°F / 220°C. Line a baking sheet with parchment.
- Boil liquids: In a saucepan, bring water, butter, sugar, and salt to a boil.
- Add flour: Remove from heat, add all the flour at once, and stir vigorously until the dough forms a smooth ball.
- Cook dough: Return pan to medium heat, stirring 1â2 minutes until it pulls away from the sides and leaves a thin film on the pan.
- Cool slightly: Let dough cool 2â3 minutes (so eggs donât scramble).
- Add eggs: Beat in eggs one at a time, mixing well after each. The dough should be glossy, thick but pipeable.
- Pipe or spoon: Shape onto baking sheet.
- Bake:
- 425°F / 220°C for 10 minutes (steam = rise)
- Lower to 375°F / 190°C for 15â20 minutes until golden and hollow
- Dry out shells: Turn off oven, crack door, let sit 5â10 minutes to prevent collapse.
đĽ Pro Tips
- Donât open the oven earlyâsteam is crucial for puffing.
- Dough should be thick and shiny, not runny.
- Use immediately or store in airtight container, unbaked for up to a day.
đ° Sweet Fillings
- Pastry cream
- Whipped cream
- Chocolate mousse
đ§ Savory Options
- Cheese (gougères)
- Crab or shrimp filling
- Herbed cream cheese
If you want, I can give you a step-by-step cream puff recipe with chocolate ganache topping that turns this choux pastry into a showstopper dessert.
Do you want me to do that?
