How to Make Choux Pastry (Pâte à Choux)
Choux pastry might look fancy, but it’s actually easier than it seems. Once you get the hang of it, you can make cream puffs, eclairs, profiteroles, and more. This post walks you through exactly how to make it, step-by-step, with tips to guarantee tall, airy, hollow puffs every time.
What is Choux Pastry?
Choux pastry is a light, airy pastry dough made from six simple ingredients: water, butter, sugar, flour, eggs, and salt. Unlike most doughs, it starts on the stovetop and gets finished in the oven. As it bakes, the steam inside the dough creates tall, hollow centers that are perfect for piping in fillings. It’s a surprisingly quick pastry, coming together in just 10–15 minutes.
Ingredients you’ll need
- Water
- Unsalted butter
- Granulated sugar
- All purpose flour
- Eggs
- Salt
How to make choux pastry
01. Bring water, butter, sugar, and salt to a boil
In a saucepan over medium heat, combine the water, butter, sugar, and salt. Bring to a gentle boil, making sure the butter is completely melted.
02. Add the flour and cook the dough
Reduce the heat to medium-low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan and no dry spots remain, about 3 minutes. A thin film may form on the bottom of the pan— this is normal.
03. Cool the dough slightly
Remove the pan from heat and transfer the dough to a bowl. Let it cool for about 5 minutes so it’s warm but not hot enough to scramble the eggs.
04. Add the eggs one at a time
Add the eggs one at a time, mixing well between each addition. The dough will look a little broken at first but keep mixing until it comes together. The dough is ready when it’s glossy, smooth, and holds a soft peak. You can check by lifting the spoon or paddle: if the dough slowly falls and forms a “V” shape, it’s perfect. If it’s too stiff, add just enough beaten egg to loosen the dough.
05. Pipe onto a parchment-lined baking sheet
Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds for cream puffs or logs for eclairs, spacing them about 2 inches apart. To smooth the tops, wet your finger and gently press down any peaks.
06. Bake
Bake at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for another 20 minutes. Do not open the oven door early. This releases steam and collapses the pastries. They’re done when golden brown and sound hollow when tapped.
Watch how we made it:
Troubleshooting
Q: Why didn’t my choux puff up?
A: This usually happens if the dough is too wet, too much egg was added, or the oven temperature was too low. Also, avoid opening the oven door while baking, as it lets out the steam needed for puffing.
Q: Why did my puffs collapse after baking?
A: Collapsing often happens if they were underbaked or the oven temperature wasn’t high enough to set the structure. Make sure the pastry is fully cooked and golden before removing from the oven.
Q: Why are my centers wet or soggy?
A: Wet centers usually mean the pastry wasn’t baked long enough or didn’t dry out fully. You can also poke a small hole in the bottom to release steam immediately after baking.
Ways to use choux pastry
- Cream puffs: try our pumpkin tiramisu cream puffs or mascarpone and fig cream puffs
- Eclairs
- Profiteroles
- Croquembouche
- Gougères (savory cheese puffs)
- Churros: click here for an easy recipe!
Choux Pastry (pâte à choux)
Ingredients
Cream Puffs
- 1 cup water
- 1/2 cup unsalted butter
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 eggs room temp.
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a saucepan over medium heat, bring the water, butter, sugar, and salt to a boil.
- Reduce the heat to medium-low. Add the flour and using a wooden spoon, stir vigorously until it forms a smooth dough and pulls away from the sides of the saucepan, about 3 minutes.
- Remove from the heat and transfer the dough to a bowl and continue to mix to release some of the steam, about 5 minutes.
- Add the eggs one at a time, stirring vigorously between each addition. The dough should be glossy, smooth, and holds a soft peak.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds for cream puffs or logs for eclairs, spacing them about 2 inches apart. To smooth the tops, wet your finger and gently press down any peaks.
- Bake for 10 minutes at 425°F, then reduce the temp to 350°F and bake for an additional 20 minutes or until golden brown. Allow to cool completely before filling.
- Slice the pastries in half and spoon in whipped cream, pastry cream, or any filling you love. You can also poke a small hole in the bottom of each puff and pipe the filling inside.
- Store filled pastries in an airtight container in the refrigerator for up to 3 days. The unfilled shells store much longer: you can leave them at room temperature for 1 day, refrigerate them for up to 5 days, or freeze them for 3 months. If you’ve frozen the shells, let them thaw before adding any filling.
