Ahh, choux pastry đ elegant but secretly simple once you know the rhythm. This is the magic dough behind cream puffs, ĂŠclairs, profiteroles, and gougères.
đĽ Classic Choux Pastry (Pâte Ă Choux)
Ingredients
- ½ cup water (or half water / half milk for richer dough)
- 4 tbsp butter (½ stick)
- 1 tbsp sugar (optionalâskip for savory)
- Âź tsp salt
- ½ cup all-purpose flour
- 2 large eggs (room temperature)
Instructions
- Preheat oven to 425°F / 220°C. Line a baking sheet with parchment.
- In a saucepan, bring water, butter, sugar, and salt to a full boil.
- Add flour all at once, remove from heat, and stir vigorously until a smooth dough forms.
- Return pan to medium heat and cook dough 1â2 minutes, stirring, until it pulls away from sides and leaves a thin film on the pan.
- Transfer dough to a bowl and let cool 2â3 minutes (so eggs donât scramble).
- Add eggs one at a time, mixing well after each. Dough should be smooth, glossy, and fall in a thick âVâ shape from the spoon.
- Pipe or spoon dough onto baking sheet.
- Bake:
- 425°F for 10 minutes (steam = rise)
- Lower to 375°F / 190°C and bake 15â20 minutes until golden and hollow.
- Turn off oven, crack door, and let pastries dry 5â10 minutes.
đĽ Pro Tips (this is where choux lives or dies)
- Donât open the oven earlyâsteam is everything
- Dough too thick? Add a little beaten egg
- Poke a tiny hole after baking to release steam and prevent collapse
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 walk you through Êclairs step-by-step, cheese gougères, or troubleshoot flat or soggy choux like a pro baker.
