Pâte à choux (Choux pastry)

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

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Ingredients

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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

  • Baking information
    • Temperature
      180°C
    • Heat rotary
    • Baking time 25 min

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