Classic Choux Pastry (Pâte à Choux) – The Perfect Base for Cream Puffs, Éclairs & Profiteroles!
Light, airy, and incredibly versatile, this traditional French pastry dough creates beautifully puffed shells with a crisp exterior and a soft, hollow center—perfect for filling with cream, custard, or ice cream.
Ingredients
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- ¼ teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pastries)
- 1 cup (125 g) all-purpose flour
- 4 large eggs
Instructions
- Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Prepare the Dough
- In a medium saucepan, combine the water, butter, salt, and sugar.
- Bring to a boil over medium heat.
- Add the Flour
- Remove the pan from the heat and add the flour all at once.
- Stir vigorously with a wooden spoon until a smooth dough forms.
- Cook the Dough
- Return the pan to low heat and cook for 1–2 minutes, stirring constantly.
- The dough should form a ball and pull away from the sides of the pan.
- Incorporate the Eggs
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Continue until the dough is smooth, glossy, and thick.
- Pipe the Pastry
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe mounds for cream puffs or long strips for éclairs onto the prepared baking sheet.
- Bake
- Bake for 20–25 minutes or until golden brown and puffed.
- Do not open the oven door during baking.
- Cool
- Remove from the oven and poke a small hole in each pastry to release steam.
- Cool completely on a wire rack before filling.
Filling Ideas
- Whipped cream
- Pastry cream (custard)
- Chocolate cream
- Ice cream (for profiteroles)
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Yield: 12–16 pastries
Enjoy your homemade French choux pastry! 😍🥐✨