How to Make Choux Pastry (Pâte à Choux)

Prep: 20

Cook: 15

Total Time: 35

Yield: 24 servings

Course: Dessert

Cuisine: French

Calories: 67kcal

Author: Jessica Gavin

I love making choux pastry because it's such a versatile dough that can be used to create delicious pastries like cream puffs, eclairs, and profiteroles.

Ingredients

Choux Pastry

▢ 1 cup (240 ml) water
▢ 1 teaspoon (4 g) granulated sugar
▢ ½ teaspoon (2 g) kosher salt
▢ ½ cup (114 g) unsalted butter, (4 ounces) cut into 8 slices
▢ 1 cup (124 g) all-purpose flour, (4 ½ ounces) spoon and leveled (see notes)
▢ 4 large eggs

Egg wash

▢ 1 large egg
▢ 1 tablespoon (15 ml) water

Instructions

Preheat the Oven - Set the oven racks to upper-middle and lower-middle positions. Preheat to 425°F (218ºC). Line two sheet pans with parchment paper.
Boil the Water, Butter, Salt - Place the water, sugar, salt, and butter in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat and stir until the butter is fully melted.
Add the Flour and Stir - Turn off the heat and immediately add the flour. Vigorously stir with a large spoon (nonmetal) until the flour is incorporated. Increase the heat to medium, constantly stir the dough until it comes away from the sides of the pan, and clumps together, about 4 to 5 minutes. The dough should look relatively dry and just begin to leave a film on the saucepan.
Cool the Dough - Transfer the dough to the bowl of a stand mixer fitted with a paddle. Slowly stir on low speed (setting 2) to cool to 130°F (54ºC) or just below, about 2 to 3 minutes.
Add Eggs One at a Time - Mix one egg at a time on medium-low speed (Setting 4) until fully incorporated, about 30 to 45 seconds per egg. Once 3 eggs are added, check whether the dough pulls away from the sides of the bowl in thick threads; it will not clear the bowl. It should be shiny but firm and not runny, so it’s easy to control when piped. If it’s too thick, add the fourth egg and mix for 45 seconds.
Pipe the Dough - Add a large plain tip to a pastry bag (Ateco 806). Option to lightly coat the inside with cooking spray to help keep the sticky choux from clinging to the inside. Add a pipeable amount of dough into a pastry bag.
Pipe the choux at least 2" apart onto the sheet pan. They expand slightly during baking. Create 1 ½" circular mounds for smaller pastries, 2" for larger ones, or 3 to 4" long strips for eclairs.
Brush with Eggwash - Dip your finger in water and flatten any tails left on the top when piping to create a smoother surface. In a small bowl, whisk together one egg and 1 tablespoon of water. Brush the tops and sides of each pastry.
Step-wise Baking Method - Bake for 10 minutes at each temperature setting: 425°F (218ºC), 375°F (191ºC), 325°F (163ºC), 275°F (135ºC), 225°F (107ºC), 200°F (93ºC). Do not open the oven door! It will take about 60 to 70 minutes of total baking time.
Break open one pastry to ensure that baking is complete. It should be as dry on the inside. If needed, continue baking at 200°F (93ºC) until the center is dry. They should feel light in weight. This baking method will work best if you bake one tray at a time.
Let them Cool - Transfer pastries to a cooling rack. Cool completely and reserve until ready to fill.

Notes

Measuring the Flour: Use the spoon-and-level method. Scoop the flour with a spoon and add it to a cup, then level the surface with the back of the knife. This adds a few tablespoons less flour than the dip-and-sweep method, so the pastry is not too dense.
Eggwash: Whole milk can be substituted for water for a more browned surface, but it will be slightly less crisp.
Storing Shells: The baked shells can be stored at room temperature in an airtight container for 5 days or frozen for 1 month.
Reheating: Stored shells can be reheated at 300ºF (149ºC) on a sheet pan until slightly hardened, 5 to 10 minutes. Transfer to a wire rack and let cool before filling.
Storing Filled Pastries: Once filled, the pastries taste best when served the same day or, for up to 3 days, when refrigerated uncovered.
Frying Method: Add a pipeable amount of dough into the pastry bag. Add vegetable oil to a heavy-bottomed pot that comes up to 2" from the bottom. Heat the oil to between 350 to 360ºF (177 to 182ºC). Pipe the dough into the oil and cut it into 4 to 6" strips. Fry until golden brown, about 2 minutes per side. Remove from the oil and immediately toss in the desired coating.

Nutrition

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