Pate a Choux
Master the art of French pastry with this Pâte à Choux recipe—a versatile and essential base for creating showstopping desserts like cream puffs, éclairs, and profiteroles. With just six simple ingredients—water, butter, sugar, salt, flour, and eggs—this classic choux pastry dough comes together quickly and bakes into irresistibly light, golden puffs with a crisp shell and airy interior. The recipe’s step-by-step technique ensures perfect results, from vigorously cooking the dough on the stovetop to properly incorporating eggs for that smooth, pipeable texture. Whether you fill these delicate pastries with rich pastry cream, sweetened whipped cream, or decadent chocolate ganache, they’re guaranteed to impress on any dessert table. Perfect for beginners and seasoned bakers alike, this pâte à choux recipe is your gateway to crafting elegant and customizable French-inspired treats!
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Ingredients
- 240 ml Water
- 115 g Unsalted butter
- 5 g Granulated sugar
- 2 g Salt
- 125 g All-purpose flour
- 4 whole Large eggs
Directions
Step 1
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium saucepan, combine water, unsalted butter, sugar, and salt. Place over medium heat and bring to a boil.
Step 3
Once boiling, reduce the heat to low and 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
Remove the saucepan from heat and let the dough cool for 5 minutes.
Step 5
Transfer the dough to a stand mixer fitted with the paddle attachment, or use a hand mixer and a large mixing bowl. Beat the dough on low speed for about 1 minute to release steam and cool slightly.
Step 6
Add the eggs one at a time, beating thoroughly after each addition. The dough should be smooth, shiny, and pipeable. It should form a thick ribbon when lifted with a spatula.
Step 7
Transfer the dough to a piping bag fitted with a large round or star tip.
Step 8
Pipe small mounds or logs of dough (about 1.5 inches in diameter for cream puffs or 4 inches long for éclairs) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Dip your fingertip in water and gently smooth any peaks on the piped dough to ensure even baking.
Step 10
Bake in the preheated oven for 20–30 minutes, or until the pastries are puffed, golden brown, and dry to the touch.
Step 11
Turn off the oven, crack the door open slightly, and allow the pastries to cool in the oven for 10 minutes. This will prevent them from collapsing.
Step 12
Remove the pastries from the oven and let them cool completely on a wire rack before filling or serving.
Nutrition Facts
| Serving size | (690.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1591.9 |
| Total Fat 119.8g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 998.6mg | 0% |
| Sodium 1092.4mg | 0% |
| Total Carbohydrate 104.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 5.3g | |
| Protein 37.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 168.3mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 434.6mg | 0% |
Source of Calories