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.
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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