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Choux Pastry
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, éclairs, and other delightful pastries. It is unique in its ability to puff during baking, creating a hollow center ideal for filling with creams or custard.
Nutrition Values
Recipe Instructions
- 1
Preheat your oven to 220C (425F).
- 2
In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- 3
Remove the pot from heat and quickly stir in the flour. Keep stirring until a smooth dough forms and begins to pull away from the sides of the pan.
- 4
Return the pot to low heat and cook the dough for 2 minutes. Stir constantly to prevent it from burning.
- 5
Transfer the dough to a mixing bowl and let it cool slightly.
- 6
Add eggs one at a time, fully incorporating each egg into the dough before adding the next.
- 7
Transfer the dough to a piping bag fitted with a large nozzle.
- 8
Pipe the dough onto a baking tray lined with parchment paper, forming small mounds.
- 9
Bake in the preheated oven for 20 minutes, or until the pastries puff up and turn golden brown.
- 10
Remove from the oven and let cool on a wire rack.
- 11
Once cool, the pastries can be filled with your choice of cream or custard.