Choux Pastry Dough
Choux pastry dough is a versatile french pastry base used for making cream puffs, éclairs, and more. This light and airy dough is made from simple ingredients and is perfect for both sweet and savory applications. Mastering this technique will elevate your pastry skills to new heights!
This recipe is french style, dessert, scaled for 6 servings, with 15 min prep and 25 min cook.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 6
Quick cooking notes
- Core ingredients include eggs, water, unsalted butter, salt.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 4 large eggs
- 1 cup water
- 1 stick unsalted butter (diced)
- 1 tsp salt
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, diced unsalted butter, and salt over medium heat until the butter melts and the mixture comes to a boil.
- Remove the saucepan from heat and quickly stir in the all-purpose flour until a smooth dough forms.
- Return the saucepan to low heat and continue stirring for about 2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for a few minutes before adding the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Using a piping bag, pipe the dough onto the prepared baking sheet in small mounds, leaving space between each.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and let cool completely before filling with your desired cream or custard.
Nutrition (per serving)
- Calories: 150
- Protein: 4 g
- Fat: 9 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 200 mg
Nutrition values are estimates based on stored ingredient totals and serving size.