Classic Choux Pastry
Master the art of French baking with this **Classic Choux Pastry** recipe, the foundation for creating exquisite desserts like cream puffs, éclairs, and profiteroles. This versatile pastry is made using just six simple ingredients—water, butter, sugar, salt, flour, and eggs—yet delivers an impressively light, airy texture and golden, crisp exterior. With step-by-step precision, you'll learn techniques like cooking the dough to the perfect consistency and piping ideal mounds for even puffing. Ready in under an hour and customizable with sweet or savory fillings, this timeless recipe is a must-try for any aspiring baker. Whether you're crafting elegant pastries for a special occasion or indulging in homemade treats, these choux puffs are guaranteed to impress! Perfect for fans of French cuisine, baking enthusiasts, and dessert lovers alike. **Choux Pastry recipe**, **cream puff recipe**, and **homemade éclairs** are just a few keywords that will guide you to mastering this classic technique.
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Ingredients
- 240 ml water
- 115 g unsalted butter
- 1 tbsp granulated sugar
- 1 tsp salt
- 125 g all-purpose flour
- 4 pieces large eggs
Directions
Step 1
Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper.
Step 2
In a medium saucepan, combine the water, butter, sugar, and salt over medium heat. Stir occasionally until the butter is melted and the mixture begins to boil.
Step 3
Once boiling, remove the pan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and no flour is visible.
Step 4
Return the pan to medium heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly. A thin film should form at the bottom of the pan.
Step 5
Transfer the dough to a large mixing bowl. Let it cool for a few minutes until it is warm but not hot to touch.
Step 6
Add the eggs, one at a time, beating each vigorously into the dough with a wooden spoon or a hand mixer. The mixture will look separated at first, but it will come together into a smooth, thick paste. The dough is ready when it’s glossy and falls from the spoon in a thick ribbon.
Step 7
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds approximately 1.5 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Smooth out any peaks with a moistened fingertip to ensure even puffing.
Step 9
Bake initially at 220°C (425°F) for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for an additional 20 minutes, or until the choux pastries are puffed and golden brown.
Step 10
Turn off the oven, leave the door slightly ajar, and let the pastries cool and dry out in the oven for about 10 minutes.
Step 11
Remove from the oven and cool completely on a wire rack. Fill the choux as desired, with cream, custard, or any filling of your choice.
Nutrition Facts
| Serving size | (702.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1620.5 |
| Total Fat 119.8g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 998.6mg | 0% |
| Sodium 2665.7mg | 0% |
| Total Carbohydrate 111.9g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 12.8g | |
| Protein 37.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 168.3mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 434.6mg | 0% |
Source of Calories