Choux Pastry Recipe

Classic French choux pastry serves as the base for many delicious desserts: éclairs, cream puffs, and profiteroles. I love its versatility and light, airy texture.

You start with 1/2 cup each of water and whole milk. These crucial liquids create the steam in the oven that gives the choux its characteristic puff.

I always emphasize the use of unsalted butter; in this recipe, we use 1/2 cup, which, along with the pinch of salt, contributes to the pastry’s rich flavor and tender crumb. When I use 1 cup of all-purpose flour, the resulting dough is malleable yet sturdy enough to hold its shape during baking.

To achieve the ideal moisture and structure in the pastry, I incorporate 4 large eggs. For sheen, color, and taste, it’s hard to improve upon an egg wash.

But there’s more to the egg story than that. The roles of the eggs in this dough go far beyond superficial enhancement.

In fact, if you replace eggs with a wash of whole egg or the yolk (as some do), you’re sacrificing the lightness, the texture, and the looks of the finished pastry.

Ingredients

Water:
Dough is hydrated; steam is created for leavening.

Whole Milk:
Enhances flavor; helps with browning.

Unsalted Butter:
Delivers moisture, flavor; encourages a delicate texture.

Salt:
Improves taste; levels sweetness.

All-purpose Flour:
Dough’s structure; chewiness in a crust.

Eggs:
Combine components; provide profundity and lift.

Ingredient Quantities

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• 1/2 cup (113 g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

Instructions

1. In a medium saucepan, combine the water, milk, butter, and salt. Place over medium heat and stir until the butter is completely melted and the mixture begins to simmer.

2. Take the saucepan off the heat and add the flour quickly and in one go. Use a wooden spoon to beat the mixture thoroughly and quickly into a smooth, cohesive dough that forms a ball and pulls away from the sides of the pan.

3. Put the saucepan back on low heat and stir for about 1-2 minutes to slightly dry out the dough. It should form a ball and leave a thin film on the bottom of the pan.

4. Move the dough to a mixing bowl and allow it to cool for several minutes until it maintains a temperature that is warm but not hot when touched.

5. Incorporate the eggs one by one, ensuring complete integration with the dough before adding the next. When adding the eggs, use a wooden spoon or a hand or stand mixer. You want to mix the dough to a point where it is smooth, shiny, and would fall from the spoon in a thick ribbon.

6. Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

7. Place the dough in a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving about 2 inches between each.

8. Smoothing the tops of the mounds with a damp finger will prevent them from burning.

9. Preheat the oven and bake the pastries for 20-25 minutes or until they are golden brown and puffed. Do not open the oven door during the baking to ensure that the pastries rise well.

10. Take them out of the oven and set on a wire rack to cool completely. If you want to fill the pastries with cream or custard, wait until they’re cool before piping in your desired filling.

Equipment Needed

1. Medium saucepan
2. Wooden spoon
3. Mixing bowl
4. Hand or stand mixer (optional)
5. Baking sheet
6. Parchment paper
7. Piping bag
8. Large round piping tip
9. Oven
10. Wire rack
11. Measuring cups and spoons

FAQ

• Q: Can I use margarine instead of butter?
  
  A: While butter is recommended for its flavor and texture, you may use margarine if necessary. Keep in mind, the taste and texture may vary.
• Q: Can I make choux pastry ahead of time?
  
  A: Choux pastry is best used immediately, but you can refrigerate the dough for up to 24 hours. Baked choux can be stored in an airtight container for 2-3 days or frozen for a longer time.
• Q: Why did my choux pastry not puff up properly?
  
  A: Ensure that your oven is fully preheated and do not open the door during baking. The initial high temperature is crucial for the pastry to puff up.
• Q: How many puffs does this recipe make?
  
  A: This recipe yields approximately 20-24 small puffs, depending on how big you pipe them.
• Q: Can I use a stand mixer to incorporate the eggs?
  
  A: Yes, using a stand mixer on low speed can be helpful when mixing the eggs into the dough.
• Q: Is it necessary to mix milk and water in the dough?
  
  A: Combining milk and water gives the choux pastry a balance of flavor and texture. Using only water or milk might change the results but is possible.

Substitutions and Variations

Half-and-half or an almond milk can take the place of whole milk. Use 1/2 cup for half-and-half and 1 cup for almond milk, since both are thinner and less rich than whole milk.
Unsalted butter can be substituted for an equal amount of margarine or a vegan butter alternative.
An exact substitute for table salt is either sea salt or kosher salt in equal amounts.
Gluten-free all-purpose flour can be used in place of all-purpose flour in a gluten-free version of choux pastry.