Choux Pastry (Pâte à Choux)

Learn how to make homemade choux pastry (pâte à choux) with just 5 simple ingredients! This classic French recipe is light, airy, and perfect for cream puffs, éclairs, and profiteroles. Easy step-by-step guide for beginners in baking. Save this recipe for your next dessert idea!

Choux Pastry Recipe

Choux pastry is a light, airy French dough that’s perfect for making cream puffs, éclairs, and profiteroles. This easy recipe shows you how to create golden, crisp shells ready to fill with your favorite sweet or savory fillings.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Bake Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Snack

Cuisine: French

Calories: 85

Ingredients Equipment Method Video Notes

Ingredients

  

• 240 ml Water
• 1/2 cup unsalted butter
• 1 cup all purpose flour
• 1/2 tsp salt
• 4 large eggs

Equipment

• 1 Saucepan
• 1 spatula
• Measuring cups and spoons
• 1 Piping bag
• 1 Mixing bowl To cool down the dough
• 1 Baking sheet optional

Method

 

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until butter melts fully.
   
2. Add flour all at once and stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a smooth ball. It should look like mashed potato.
   
3. Reduce heat to low and cook the dough for 1–2 minutes, stirring constantly to dry it out slightly. This step is important so the pastry puffs properly later.
   
4. Remove from heat and let the dough cool for about 5 minutes (so the eggs don’t scramble when added).
   
5. Add the eggs one at a time, beating well after each addition. The dough will look split at first, but keep stirring until smooth before adding the next egg. The final dough should be thick but pipeable, with a slight sheen.
   
6. Transfer the dough into a piping bag fitted with a round or star tip. Pipe onto a baking tray lined with parchment paper, leaving space between each.
   
7. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and bake another 15–20 minutes until golden brown and puffed. Do not open the oven door too early, or they may collapse.
   
8. Transfer to a wire rack to cool completely before filling with cream or custard.
   

Video

Notes

• Eggs: Add them one at a time and beat well. The dough should be smooth, shiny, and pipeable—not runny.
• Texture Check: After adding eggs, lift your spatula—if the dough falls back in a smooth “V” shape, it’s ready.
• Cooling the Dough: Let the cooked flour-butter mixture cool for 5 minutes before adding eggs to avoid scrambling them.
• Piping Tip: Use a round tip for éclairs and profiteroles, or a star tip for a decorative look.
• Preventing Collapse: Do not open the oven door during the first 15 minutes of baking. Sudden cool air can cause the puffs to deflate.
• Crisp Finish: For extra crispness, poke a small hole in the base of each puff after baking to let steam escape. Return to the oven (turned off) for 5 minutes to dry out.
• Storage: Store unfilled shells in an airtight container for up to 2 days, or freeze for up to 1 month. Fill just before serving for best freshness.
• Savory Option: Skip sweet fillings and add cheese or herbs to the dough for savory gougères.