Baking & Pastry > Pastries (Choux) > Basic Choux Pastry > Making Choux Pastry Dough

Classic Choux Pastry

Learn to make perfect choux pastry from scratch with this easy-to-follow recipe. Ideal for éclairs, cream puffs, and gougères.

Prep Time
15 minutes
Cook Time
30-40 minutes
Servings
About 20 small puffs
Ingredients
  • 1 cup Water
  • 1/2 cup (1 stick) Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Salt

Preparing the Base

First, combine water, butter, and salt in a medium saucepan. Place over medium heat and bring to a rolling boil. Make sure the butter is completely melted before the mixture starts to boil. This ensures even distribution of fat in the dough.

Adding the Flour

Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth ball that pulls away from the sides of the pan. This step is crucial for developing the gluten structure of the dough.

Cooking the Dough

Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This step helps to dry the dough slightly, which is essential for achieving a crisp and airy texture. The dough should form a thin film on the bottom of the pan.

Adding the Eggs

Transfer the dough to a mixing bowl. Let it cool for a few minutes until it is warm but not hot. Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough will initially look curdled, but keep mixing until it becomes smooth and glossy. The consistency should be thick and pipeable.

Piping and Baking

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe small mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart. Bake for 25-30 minutes, or until golden brown and puffed up. Do not open the oven door during baking, as this can cause the puffs to collapse.

Cooling and Filling

Once baked, turn off the oven and crack the oven door open slightly. Let the puffs cool in the oven for another 10-15 minutes. This helps them to dry out further and prevent them from becoming soggy. Transfer the cooled puffs to a wire rack and let them cool completely before filling with your favorite cream, custard, or savory filling.

← Classic Chocolate Éclairs Classic Choux Pastry: Perfect for Piping →

FAQ

  • Why is my choux pastry dough too runny?

    This usually means that the dough is too warm when adding the eggs, or that too many eggs were added. Make sure the dough has cooled slightly before adding the eggs, and add them one at a time, checking the consistency after each addition.
  • Why are my choux pastry puffs collapsing?

    This can happen if the dough is not cooked enough, the oven is not hot enough, or the oven door is opened during baking. Ensure that the dough is properly dried on the stovetop, the oven is preheated to the correct temperature, and avoid opening the oven door until the puffs are golden brown and set.
  • Can I freeze choux pastry?

    Yes, you can freeze unbaked or baked choux pastry. To freeze unbaked pastry, pipe the dough onto a baking sheet and freeze until solid. Then transfer to a freezer bag. Bake directly from frozen, adding a few minutes to the baking time. Baked puffs can be frozen after cooling completely. Thaw before filling.