Choux Pastry for Profiteroles Cream Puffs or Eclairs
Master the art of homemade choux pastry with this versatile and foolproof recipe, perfect for crafting airy profiteroles, pillowy cream puffs, or elegant éclairs. With just a handful of pantry staples—like butter, water, flour, and eggs—you’ll create a silky, glossy dough that bakes into light, golden shells ready to be filled with your favorite creams or custards. This recipe highlights essential techniques, such as boiling the butter mixture, vigorous stirring for a smooth dough, and precise egg incorporation for that perfect puff. Whether you’re pipe-lining éclairs or shaping mini profiteroles, baking these pastries to golden perfection is simple and satisfying. Finish with a dusting of powdered sugar or a decadent glaze, and you’ll have bakery-worthy treats right at home! Perfect for dessert celebrations, tea parties, or elegant holiday spreads.
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Ingredients
- 240 ml Water
- 113 g Unsalted butter
- 1 tbsp Granulated sugar
- 0.5 tsp Salt
- 125 g All-purpose flour
- 4 Large eggs
- 1 Egg (for egg wash)
- 1 tbsp Water (for egg wash)
Directions
Step 1
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
Step 2
In a medium-sized saucepan, combine the water, unsalted butter, granulated sugar, and salt. Heat over medium-high heat until the butter is fully melted and the mixture comes to a rolling boil.
Step 3
Reduce the heat to low, then add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
Step 4
Transfer the dough to a large mixing bowl and let it cool for 5-7 minutes until it’s warm but no longer hot to the touch.
Step 5
Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough should become smooth, glossy, and pipeable (it should hold a peak when lifted).
Step 6
Transfer the choux pastry dough to a piping bag fitted with a round tip or star tip, depending on your pastry preference.
Step 7
Pipe small mounds (for profiteroles and cream puffs) or long strips (for eclairs) onto the prepared baking sheets, spacing them about 2 inches apart to allow for expansion.
Step 8
Prepare the egg wash by whisking together 1 egg and 1 tablespoon of water. Lightly brush the tops of the piped dough with the egg wash to ensure an even golden-brown finish.
Step 9
Bake the choux pastries in the preheated oven for 20-25 minutes, or until they are puffed up, golden, and firm. Do not open the oven door during baking to prevent deflating.
Step 10
Turn off the oven, crack the door open slightly, and let the pastries cool in the oven for 10 minutes. This helps them maintain their shape.
Step 11
Once fully cooled, fill the choux pastries with your desired fillings (such as whipped cream, pastry cream, or ice cream) and glaze or dust with powdered sugar as desired. Serve immediately or store in an airtight container.
Nutrition Facts
| Serving size | (762.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1673.9 |
| Total Fat 122.9g | 0% |
| Saturated Fat 64.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1180.2mg | 0% |
| Sodium 1547.4mg | 0% |
| Total Carbohydrate 112.5g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 13.4g | |
| Protein 44.0g | 0% |
| Vitamin D 201IU | 0% |
| Calcium 195.8mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 503.2mg | 0% |
Source of Calories