Choux Pastry Recipe (Pâte à Choux)
Shaziya
Choux pastry, or Pâte à Choux, is a magical base for countless sweet and savory delights, from airy cream puffs to golden éclairs. With just 25 minutes of prep and 30 minutes of baking, you’ll have a versatile dough ready to transform into elegant treats.
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
- 1 cup whole milk (8 fl oz/225 ml)
- ½ cup butter cubed (4 oz/115 g)
- ¼ teaspoon salt
- 1 cup all-purpose flour (5 oz/142 g)
- 4 large eggs at room temperature
Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.
Heat the milk, butter, and salt over medium heat. When the butter has melted, whisk the flour all at once until the mixture comes together and forms a dough.
Now use a wooden spoon to cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to form a ball and becomes a little drier.
Take the pan off the heat and allow the dough to cool slightly. Add in the eggs one at a time and stir using a wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste.
Spoon the mixture into a pastry bag fitted with a large plain round tip.
Pipe the choux pastry into 1 ½-inches wide and 1-inch high rounds. You should have about 18 - 20 puffs.
With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, flick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up.
Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes.
Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping.
Cover and store the puffs in the fridge for up to 3 days.
Keyword choux pastry, cream puffs, éclairs, pastry dough, pâte à choux