Pate à Choux Recipe

Pate à Choux (Choux Pastry)

Pâte à Choux is a classic French pastry dough that’s light, airy, and versatile. Perfect for making cream puffs, éclairs, profiteroles, and churros, this dough puffs beautifully in the oven to create a crisp exterior and hollow interior ready for sweet or savory fillings.

Ingredients

• 1 cup (240 ml) water

• 1/2 cup (115 g) unsalted butter, cut into pieces

• 1/4 tsp salt

• 1 tsp sugar (optional, for sweet applications)

• 1 cup (125 g) all-purpose flour

• 4 large eggs, room temperature

Instructions

1. Preheat Oven:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Boil Liquid:
   In a medium saucepan over medium heat, combine water, butter, salt, and sugar (if using). Bring to a rolling boil.

3. Add Flour:
   Remove from heat and immediately stir in all the flour at once. Return to medium heat, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes).

4. Cool Slightly:
   Transfer dough to a mixing bowl and let it cool for 3–5 minutes.

5. Incorporate Eggs:
   Beat in eggs one at a time, mixing well after each addition. The dough should be smooth, shiny, and pipeable, but thick enough to hold its shape.

6. Pipe or Spoon:
   Transfer dough to a piping bag fitted with a large round or star tip. Pipe desired shapes onto prepared baking sheet, leaving space between each.

7. Bake:
   Bake at 425°F (220°C) for 10 minutes, then reduce temperature to 375°F (190°C) and bake for another 15–20 minutes until golden brown and puffed. Avoid opening the oven door during baking.

8. Cool:
   Remove from oven and let cool completely on a wire rack before filling.

Equipment

• Medium saucepan

• Wooden spoon or heat-resistant spatula

• Mixing bowl

• Whisk

• Measuring cups and spoons

• Piping bag with tip (optional)

• Baking sheet

• Parchment paper

• Wire rack

Timing

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

Serving Size
Makes about 12–16 medium-sized cream puffs or éclairs

Pate à Choux (Choux Pastry)

Pate à Choux is a classic French pastry dough that’s light, airy, and versatile. Perfect for making cream puffs, éclairs, profiteroles, and churros, this dough puffs beautifully in the oven to create a crisp exterior and hollow interior ready for sweet or savory fillings.

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Equipment

• Medium saucepan
• Wooden spoon or heat-resistant spatula
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Piping bag with tip (optional)
• Baking sheet
• Parchment paper
• Wire rack

Ingredients

• 1 cup 240 ml water
• 1/2 cup 115 g unsalted butter, cut into pieces
• 1/4 tsp salt
• 1 tsp sugar optional, for sweet applications
• 1 cup 125 g all-purpose flour
• 4 large eggs room temperature

Instructions

• Preheat Oven:
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Boil Liquid:
• In a medium saucepan over medium heat, combine water, butter, salt, and sugar (if using). Bring to a rolling boil.
• Add Flour:
• Remove from heat and immediately stir in all the flour at once. Return to medium heat, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan (about 1–2 minutes).
• Cool Slightly:
• Transfer dough to a mixing bowl and let it cool for 3–5 minutes.
• Incorporate Eggs:
• Beat in eggs one at a time, mixing well after each addition. The dough should be smooth, shiny, and pipeable, but thick enough to hold its shape.
• Pipe or Spoon:
• Transfer dough to a piping bag fitted with a large round or star tip. Pipe desired shapes onto prepared baking sheet, leaving space between each.
• Bake:
• Bake at 425°F (220°C) for 10 minutes, then reduce temperature to 375°F (190°C) and bake for another 15–20 minutes until golden brown and puffed. Avoid opening the oven door during baking.
• Cool:
• Remove from oven and let cool completely on a wire rack before filling.

Servings: 16 cream puffs

Frequently Asked Questions (FAQs)

Can I make the dough ahead of time?
Yes. You can prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature and mix briefly before piping.

Can I freeze the unbaked dough?
Yes. Pipe the dough onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I use whole wheat flour?
It’s not recommended, as whole wheat flour will produce denser puffs. Stick to all-purpose flour for best results.

Can I make it without eggs?
Eggs are essential for structure and puffing. Egg substitutes won’t produce the classic hollow texture.

Why did my puffs collapse?
Common reasons: underbaking, opening the oven door too early, or dough being too thin. Make sure oven temperature is correct and bake fully.

Can I use butter substitutes?
Yes, you can use margarine or a plant-based butter, but the flavor and puff may be slightly different.

Can I add flavorings to the dough?
Yes. For sweet applications, add sugar, vanilla, or a pinch of cinnamon. For savory, add herbs or grated cheese.

Can I make éclairs or cream puffs larger or smaller?
Yes. Adjust baking time accordingly: larger puffs need more time, smaller ones less.

Can I fill them immediately after baking?
It’s best to cool completely first; warm puffs may deflate when filled.

What can I fill Pâte à Choux with?
Sweet: pastry cream, whipped cream, chocolate ganache, custard.
Savory: cheese, chicken salad, crab salad, or herbed cream cheese.

How To Store Pate à Choux

Unbaked:
Pipe onto a baking sheet, cover loosely, and refrigerate for up to 24 hours. Bake as directed.

Baked:
Store in an airtight container at room temperature for 1–2 days. For longer storage, freeze baked puffs (unfilled) for up to 2 months. Reheat in a 300°F (150°C) oven for 5–10 minutes to crisp.

Filled:
Once filled with cream or custard, store in the refrigerator and consume within 1–2 days.