Classic French choux pastry recipe for making éclairs, profiteroles, and cream puffs. Creates light, airy pastry shells perfect for sweet or savory fillings.
french
Nutrition
Provides moderate calories from butter and eggs with some protein, though high in saturated fat and cholesterol.
| Calories | 62 kcal |
| Energy | 260 kJ |
| Protein | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 30 mg |
| Carbohydrate | 5 g |
| Sugars | 1 g |
| Dietary Fibre | 0 g |
| Sodium | 44 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingfreezer friendlyoven and roastingpastries
Basic Choux Pastry (and Troubleshooting Guide)
The Flavor Bender (Dini Kodippili)
27
servings
0
per serve
0
minutes
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Ingredients
Equipment
Parchment paper
Saucepan
Baking tray
Wooden spoon or spatula
Mixing bowl
Hand-held mixer or whisk
Piping bag and tip
Skewer or toothpick
Instructions
1
Preheat oven to 375°F.
2
Place salt, water, sugar and vanilla (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
3
Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
4
Transfer the dough to a bowl, and let it cool down slightly for a few minutes. With a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs).
5
Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
6
Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
7
Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.
8
During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.
9
Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).
10
Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.
Basic Choux Pastry (and Troubleshooting Guide)
The Flavor Bender (Dini Kodippili)
27
servings
0
per serve
0
minutes
Classic French choux pastry recipe for making éclairs, profiteroles, and cream puffs. Creates light, airy pastry shells perfect for sweet or savory fillings.
french
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Parchment paper
Saucepan
Baking tray
Wooden spoon or spatula
Mixing bowl
Hand-held mixer or whisk
Piping bag and tip
Skewer or toothpick
Instructions
1
Preheat oven to 375°F.
2
Place salt, water, sugar and vanilla (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
3
Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
4
Transfer the dough to a bowl, and let it cool down slightly for a few minutes. With a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs).
5
Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
6
Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
7
Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.
8
During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.
9
Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).
10
Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.
dessertbakingfreezer friendlyoven and roastingpastries
Nutrition
Provides moderate calories from butter and eggs with some protein, though high in saturated fat and cholesterol.
| Calories | 62 kcal |
| Energy | 260 kJ |
| Protein | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 30 mg |
| Carbohydrate | 5 g |
| Sugars | 1 g |
| Dietary Fibre | 0 g |
| Sodium | 44 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
