For best results, use a heavy-bottomed saucepan to prevent scorching. Sifting the flour ensures a smoother dough and lighter pastries. Make sure the dough is cool enough before adding the eggs to prevent them from cooking. The consistency of the dough is key. It should be smooth, glossy, and pipeable, but not too runny. Piping the pastries onto parchment paper makes for easy removal after baking. Don't overcrowd the baking sheet, as the pastries need room to expand. It's crucial not to open the oven door during baking, as this can cause the pastries to deflate. Cooling the pastries in the oven allows the steam to escape gradually, preventing them from becoming soggy.
Choux Pastry
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING10 People
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VIEWS12
Embark on a culinary adventure and unlock the secrets of choux pastry, a versatile dough that transforms into delightful treats. With just a handful of ingredients and a few simple steps, you can create airy eclairs, creamy profiteroles, savory gougères, and more! Prepare to impress with this surprisingly easy-to-master technique.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol49 mg
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Fiber0 g
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Protein2 g
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Saturated Fat3 g
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Sodium65 mg
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Sugar0 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. (5 minutes)
02
Step
5 mins
In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a rolling boil over medium heat, stirring occasionally until the butter is completely melted. (5 minutes)
03
Step
5 mins
Remove the saucepan from the heat and immediately add all of the sifted flour. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth ball that pulls away from the sides of the pan. Continue to cook over medium-low heat, stirring constantly, for about 2-3 minutes to dry out the dough slightly. This step is crucial for a light and airy pastry.
04
Step
10 mins
Transfer the dough to a mixing bowl and let it cool slightly for about 5-10 minutes. This prevents the eggs from scrambling when added.
05
Step
5 mins
Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will initially look broken, but it will eventually come together into a smooth, glossy, and pipeable consistency. (5 minutes)
06
Step
10 mins
Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe desired shapes onto the prepared baking sheet, leaving about 2 inches between each pastry. (10 minutes)
07
Step
25 mins
Bake for 20-25 minutes, or until the pastries are puffed up, golden brown, and firm to the touch. Do not open the oven door during baking, as this can cause the pastries to collapse.
08
Step
30 mins
Once baked, turn off the oven and prop the door open slightly with a wooden spoon. Let the pastries cool in the oven for about 30 minutes to prevent them from deflating. This allows the steam to escape gradually.
09
StepRemove the pastries from the oven and let them cool completely on a wire rack before filling or using them.
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Lula Ernser
Jul 1, 2025I've tried other choux pastry recipes before, but this one is by far the best. The pastries were light, airy, and delicious!
Gladys Lebsack
Jun 27, 2025My family loved the profiteroles I made using this recipe. It's a keeper!
Clifton Trantow
Jun 27, 2025Great recipe! The tip about cooling the pastries in the oven is a game-changer.
Desiree Hermann
Jun 23, 2025Thank you for sharing this recipe! I'm now confident in my ability to make choux pastry.
Mazie Zemlak
Jun 21, 2025This recipe is amazing! My eclairs turned out perfectly. The instructions were clear and easy to follow.