Choux Pastry Recipe

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Choux pastry recipe is the basic dough that is cooked twice. First, it’s baked on the stovetop. Then, piped into small puffs and baked into light and airy pastries. You can also fill them to make impressive desserts like cream puffs, profiteroles, and eclairs.

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Why is choux pastry?

Choux pastry pronounced ‘shoe pastry’ is a French dough called pate a choux which means ‘cabbage paste’. Well, apparently, the little baked puffs resemble small cabbages. It is a light, airy pastry dough made with butter, eggs, milk, salt, sugar, and flour. It’s commonly used to make cream puffs, eclairs, Paris-Brest, and other desserts. The dough is cooked on the stovetop and then usually piped into shapes through a pastry bag. Once cooled, the dough can be filled with any number of delicious ingredients, such as custards, cream, jams, or pureed fruits. Choux pastry is incredibly versatile, making it one of the most popular baking doughs.

Why is this the best recipe

• Unlike other pastry doughs, choux pastry dough relies on the steam created during baking to puff and rise, rather than relying solely on baking powder or other leaveners.
• It only requires a few basic ingredients you probably already have on hand,
• and it is incredibly versatile and can be used to make both sweet and savory recipes.
• The texture of this dough is light and airy, and the delicate flavor of the choux pastry pairs perfectly with a variety of sweet or savory fillings and toppings.
• The choux pastry dough itself does not take time to make. The dough is made in about 15 minutes with another 25 minutes for baking.
• There are three important things to note about the choux pastry recipe:
  • Measure the ingredients properly and follow the recipe exactly.
  • Look for the consistency of the dough not the number of eggs, You may need 3 1/2, 4, or even 4 1/2 eggs. Depending on the size of the eggs (see my video for the right consistency).
  • Lastly, never open the oven door when the choux pastry is baking.

Ingredients and substitutes

• Milk – I like to make my choux pastry with half milk and half water. But, you can certainly make it with all water.
• Sugar – Since I am making cream puffs, I used vanilla sugar.
• Butter – I prefer to always use unsalted butter for my baking. But, you can also use salted butter. Make sure to omit salt in the recipe.
• Flour – Simple all-purpose flour is all you need for choux pastry. Make sure to measure it correctly or your pastries won’t rise.

Choux pastry recipe

Choux dough

• Preheat the oven at 190 C / 375 F.
• Chox Pastry dough – In a large heavy-bottom saucepan, over medium heat, add water, milk, salt, sugar, and butter.
• Bring to a boil. Then, turn the heat to low.
• Add the flour all at once and stir with a wooden spoon or silicone spatula vigorously for 30 to 60 seconds.
• Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan (see video).
• Remove from heat and transfer the dough to a stand mixer with the paddle attachment. You can also use a hand mixer, as I have in the video.
• Let the mixture cool for 5 minutes.
• Beat in the eggs – Beat the eggs in a measuring cup.
• Then, start the mixer on medium speed and add the eggs gradually. Stopping in between to ensure everything is well combined.
• You may or may not need all the eggs. What you are looking for is a dropping consistency batter as shown in the video.

• Pipe the choux pastry – Once you’ve reached the desired consistency transfer the mixture to a piping bag with a large round piping tip.
• Line two baking trays with parchment paper and brush with water. This creates steam and helps the pastry to rise.
• Pipe large dots about 1 1/2 inch wide and 1-inch tall (see video).
• Dip your finger in water and press down the piped points so they don’t burn (see video).
• Combine the egg with water to make an egg wash.
• Brush each surface of each puff with egg wash.
• Bake in the oven for 30 to 40 minutes or until lightly golden.
• Remove them out and prick each one on the bottom with a skewer so they release steam.
• Place them back in the oven for 5 minutes (this will help dry them inside).
• Remove from the oven and transfer them to a wire rack to cool completely.

Assemble

• Transfer your filling of choice to a piping bag with a star piping tip/nozzle.
• Alternatively, you can use a spoon or ice cream scoop to fill the cream puffs.

For profiteroles

• Pipe the filling from the bottom by poking a hole with a skewer and a generous squeeze with a piping bag. And, top with melted chocolate.

For cream puffs

• Cut each choux pastry in half and pipe or spoon a generous amount of filling. Place the top back on at an angle and dust with powdered sugar.

Tips for Success

• Measure the ingredients correctly as it is critical to this recipe. 
• If possible use weight measurement for the flour or use the spoon and level method. Often too much flour can be a cause of failed choux pastry. 
• Cook the dough on low heat – high heat will evaporate all the liquid very quickly leaving behind dry flour. 
• You want to cook the dough until it leaves the sides of the pan this means the flour has cooked. Another sign is that there will be a thin skin formed at the bottom of the pan.
• Let the choux pastry dough cool for a few minutes before you add the beaten eggs. 
• Don’t be tempted to add all the eggs into the dough. You want to pay attention to the consistency as shown in the video. It should drop slowly from the spoon when lifted up. 
• Do not forget to brush the baking tray and parchment paper with water. The water helps keep the parchment from moving but most importantly creates steam in the oven that helps these pastries rise beautifully. If you forget to brush with water you can also spray some water over the baking tray after they are piped. 
• If you don’t have a piping bag and tip you can use two teaspoons and drop little dough balls on the baking tray. Then shape them with wet fingers. 
• NEVER open the oven dough for at least the first 25 minutes of baking or until they are golden. 
• Let them release steam. At the last five minutes of baking take them out and prick them at the bottom with a skewer this prevents them from getting soggy or collapsing.  

Troubleshooting

• My choux pastries are flat? This can happen due to three reasons.
  • If the choux pastry dough was runny or softer than the desired consistency it will cause the dough to spread when baking, resulting in a flat baked pastry.
  • You opened the oven door during baking letting the steam escape. This causes the choux pastry to sink. As a rule, never open the oven for the first 25 minutes or until they are golden brown.
  • Removing the pastry too early from the oven is another reason why it can collapse. If you use the right oven temperature and wait until it’s golden brown you can avoid this.
• My choux pastries are soggy? Again, if you take it out too early or do not prick the base the steam will cool in the pastry, causing them to be soggy.
• or My pastry is too runny? This usually means you have added too many eggs. However, do not add flour as it will not bake a hollow in the center. Instead, make another batch of choux pastry without the eggs. Then, combine the two. You will have more pastries, but at least they won’t be flat. And you can freeze the extra (see freezing instructions above).

Creative ways to use choux pastry dough

Choux pastry dough can be used creatively beyond the traditional cream puffs and éclairs. Remember, it is incredibly versatile, so don’t be afraid to experiment with different flavors, fillings, and shapes to create unique and delicious creations! Here are some unique and imaginative ways to use choux pastry dough:

• Churro Puffs: Instead of the usual stick-shaped churros, pipe choux pastry dough into small puffs, deep fry them until golden brown, and then toss them in cinnamon sugar for a delightful twist on this classic treat.
• Savory Profiteroles: Fill the choux pastry with savory fillings like herbed cream cheese, smoked salmon mousse, or spinach and cheese mixture for elegant and tasty appetizers.
• Choux au Craquelin: Add a crunchy twist by placing a thin layer of sweet or savory craquelin (a dough made with butter, sugar, and flour) on top of the choux puffs before baking. It creates a crackly, textured top that adds a new dimension of flavor and presentation.
• Ice Cream Sandwiches: Bake small choux buns and slice them in half. Fill them with your favorite ice cream flavor and freeze them for a delightful and easy-to-eat frozen treat.
• Choux Napoleon: Create layers of choux pastry, alternating with flavored creams or mousses, and then top it with a glaze or dusting of powdered sugar for a stunning and impressive dessert.
• Beignets: Fry small spoonfuls of choux pastry dough until puffed and golden, then dust them with powdered sugar or dip them in a chocolate sauce for bite-sized beignets.
• Choux Pizza Bites: Pipe choux dough into mini rounds and bake them until they puff up. Top with tomato sauce, cheese, and your favorite pizza toppings, then bake until the cheese is melted and bubbly.
• Waffles: Make choux dough and cook it in a waffle iron for a unique and airy take on traditional waffles. Serve with sweet or savory toppings.
• Caramel Apples: Dip small choux puffs in a caramel glaze and let them set. Insert popsicle sticks into the bottom of each puff and serve them as fun caramel apple pops.
• Choux Bread Bowl: Instead of traditional bread bowls, use large, hollowed-out choux puffs to serve soups, stews, or dips. They’re delicious and add an elegant touch to your presentation.

• Cream Puffs
• Cheesecake Cream Puffs
• Profiteroles with Vanilla Pastry Cream
• Tiramisu Cream Puffs
• Types of Pastry

Frequently asked questions

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