Basic Choux Pastry and Troubleshooting guide recipes
This recipe guides you through making classic choux pastry, a versatile dough for éclairs, profiteroles, and cream puffs. It emphasizes key techniques for a light, hollow, and perfectly risen pastry, starting with a cooked flour paste and incorporating eggs for structure.
Equipment
- 1 Saucepan Heavy-bottomed for even heat distribution
- 1 Wooden Spoon or Heat-Resistant Spatula For vigorous stirring of the choux paste
- 1 Stand Mixer With a paddle attachment, or a hand mixer with a large bowl
- 1 Piping Bag With a round or star tip for shaping
- 2 Baking Sheets Lined with parchment paper
Ingredients
Main
- 8 oz / 226 g water
- 4 oz / 113 g unsalted butter cubed and at room temp.
- 4.4 oz / 124 g AP flour sifted
- 8 oz / 226 g eggs weighed without the shell, about 4 large eggs
- generous pinch of salt
- 1 tbsp of white sugar optional
Instructions
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- In a heavy-bottomed saucepan, combine water, cubed butter, salt, and optional sugar. Bring to a rolling boil over medium-high heat, ensuring butter is fully melted.
- Remove from heat, immediately add sifted flour, and stir vigorously until a cohesive dough ball forms.
- Return to medium heat; stir for 2-3 minutes to dry out the dough, forming a thin film on the pan bottom.
- Transfer hot dough to a mixer bowl; beat on medium for 1-2 minutes to cool slightly.
- Gradually add weighed eggs, one at a time, mixing thoroughly until smooth, glossy, and the dough holds a 'V' shape when lifted from the paddle.
- Transfer the choux pastry to a piping bag fitted with your desired tip.
- Pipe desired shapes (e.g., small rounds or logs) onto the prepared baking sheets, ensuring adequate spacing between each.
- Bake at 400°F (200°C) for 20-25 minutes, then reduce to 350°F (175°C) for an additional 15-20 minutes, or until golden brown, firm, and hollow-sounding when tapped. Do not open the oven door during the initial baking.
- Turn off the oven, leave the door ajar, and let the choux cool inside for 10-15 minutes to prevent collapse, then transfer to a wire rack to cool completely before filling.
Notes
Achieving the perfect choux relies on precise temperature control and technique. Ensure the butter is fully melted and water is at a rolling boil before adding flour to create a cohesive 'panada'. The 'drying out' phase over medium heat is crucial; it removes excess moisture, preventing a soggy pastry. Gradually add the weighed eggs, ensuring each addition is fully incorporated before the next. The final dough should be shiny and thick enough to hold its shape when piped, but still fall slowly from a spoon in a 'V' shape. Do not open the oven door during the initial baking phase, as this can cause the pastry to collapse. For an extra golden finish, brush with an egg wash before baking.