Pâte à choux (Choux pastry)

Master the art of French baking with our step-by-step guide to making Pâte à Choux, the light and airy dough that’s the cornerstone of classic pastries like éclairs and cream puffs. This versatile recipe opens the door to a world of delicate desserts, from savory gougeres to sweet profiteroles. Whether you’re a seasoned baker or new to the kitchen, our tips and techniques will ensure you achieve the perfect puff every time, ready to fill with your favorite sweet or savory treats.

(2)

Preparation 15 min
Baking 25 min
Servings 30
Level Intermédiaire

Ustensils
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Note

If you wish to add crackers, follow our recipe for Paris-Brest-style choux cracker

Tip

If you’re not adding crackers to your cabbages, use a small, damp spoon to tap the top of the cabbages to smooth them out and help them grow straighter and more evenly.

Preparation steps

Step 1
Heat the milk, water, butter and pinch of salt in a saucepan.
Step 2
When the mixture comes to the boil, add the flour all at once and mix vigorously so that it blends in properly.
Step 3
Dry the dough for 2 to 3 minutes. When it comes away from the sides of the pan, place it in a salad bowl.
Step 4
Add the first egg (this step is very important: each egg must be added one after the other).
Step 5
When the dough is smooth, add the second egg and mix vigorously.
Step 6
The dough should be smooth and a little sticky.
Step 7
Place your dough in a piping bag and pipe into small choux pastry puffs, 2 cm in diameter.
Ideally, poach them on a sheet of baking paper placed on a perforated baking sheet.
This allows the heat to spread more evenly, making it easier for the choux to grow.
Bake at 180 degrees Celsius for 25 minutes.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 25 min