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How to make Choux Pastry - Pate a Choux

Learn how to make Choux Pastry also known as Puff Pastries! These little guys are so yummy filled with pastry cream, ice cream, chocolate ganache, the list goes on. My toddler loves them plain. Their pretty toasted top and soft inside makes them the perfect dessert. This is a great fool proof recipe that works every-time. 

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I feel very fancy when I make these little guys. At my wedding, I originally wanted a croquembouche instead of a cake. Crazy for a cake lady, I know. I’m not french and croquembouches are expensive so it did not end up happening, but I did retain my fascination with the towering dessert and Pate a Choux in general. I knew I had to make a my own beautiful croquembouche one day. But first I had to master the Choux Pastry. I will tell you, these guys can be a little stressful to make, but if you follow my recipe with care, you will be successful.

Pretty little choux pastry buns or puff pastries

Choux Pastry also called Pate a choux is a French dessert pastry that does not use a raising agent. Instead these little pastries rise using the steam during baking to make the inside of the pastry puff up. This cute little pastry is used to make choux or “small puffs” croquembouches, profiteroles, eclairs, religieuses, French crullers, beignets, dumplings, gougeres and chouquettes. You can use so many different fillings for these lightweight puffy pastries like, custard, pastry cream, whipped cream, purees, fruit fillings, ganaches or even savory fillings. 

Choux Pastry Recipe

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Tips For Success

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Choux Pastry Ingredients

How to Make a Choux Pastry

  1. Preheat your oven to 375F , 190C, or gas mark 5. Visit my Tips For Success to see tips on oven temperature.
  2. Sieve the flour in a bowl and have the eggs ready in another bowl.
  3. Add the water, sugar, vanilla, butter and salt into a heavy bottom large pot. Make sure that everything dissolves in the water before the mixture boils. This will help your pastry bake evenly. It will boil quickly. Bring the mixture to a boil over medium high heat.
4.When mixture boils take off the heat and keep the stove on but turn the heat down to medium.
5. Add all of the flour to the mixture at once while the pot is off of the heat. Keep whisking until the mixture sticks to the whisk and looks like mashed potatoes. I actually prefer to use a fork instead of a whisk, the dough gets all stuck in the whisk and it’s hard to get it all out. After it looks like mashed potatoes I switch to a wooden spoon.
6. With your wooden spoon and mix over medium heat from 2-3 minutes until the mixture is glossy and comes away from the pot cleanly. I noticed the bottom of the pot is cleanish but there might be a thin film on the sides. You should be able to stick a spoon in the mixture and it stands up, if it’s not thick enough, then you need to cook longer. Transfer the mixture to the bowl of a stand mixture fitted with a paddle attachment. If you don’t have a stand mixture, take the pot off the heat and set aside.
7. Let the mixture cool enough so that when you add the egg it doesn’t cook the egg.
8. Turn the mixer on low (or using your hand) and add the beaten egg mixture 1/3 of the mixture at a time, between each amount you add make sure it mixes completely before adding more. Before adding adding the last egg, take a look at your mixture. We are aiming for smooth and glossy and that it will hold it’s shape for piping. You want it on the stiffer side not too runny. If you have reached this stage you might not need to add the last egg. I add a little bit of the last egg at a time, usualy I only need half of the egg. Save any leftover egg for later.
Cute little puff pastry or choux pastry

Puff Pastry - Choux Pastry

Shelby BowerShelby
Print Recipe Pin Recipe
Cook Time 20 mins
Cuisine French

Ingredients
  

  • 125 g all purpose flour
  • 4 medium eggs 3 beaten together and 1 beaten separately
  • 225 ml water
  • 60 g butter cut into cubes
  • .5 tsp salt
  • 1.5 tsp white sugar
  • .25 tsp vanilla extract

Instructions
 

  • Preheat oven to 375F, 190C, or gas mark 5
  • Sieve the flour in a bowl and have the eggs ready in another bowl.
  • Add the water, sugar, vanilla, butter and salt into a heavy bottom large pot. Make sure that everything dissolves in the water before the mixture boils. This will help your pastry bake evenly. It will boil quickly. Bring the mixture to a boil over medium high heat.
  • When mixture boils take off the heat and keep the stove on but turn the heat down to medium.
  • Add all of the flour to the mixture at once while the pot is off of the heat. Keep whisking until the mixture sticks to the whisk and looks like mashed potatoes.
  • Switch to a wooden spoon and mix over medium heat fro 2-3 minutes until the mixture is glossy and comes away from the pot cleanly. I noticed the bottom of the pot is clean but there might be a thin film on the sides. You should be able to stick a spoon in the mixture and it stands up, if it's not thick enough, then you need to cook longer. Transfer the mixture to the bowl of a stand mixture fitted with a paddle attachment. If you don't have a stand mixture, take the pot off the heat and set aside.
  • Let the mixture cool enough so that when you add the egg it doesn't cook the egg.
  • Turn the mixer on low (or using your hand) and add the beaten egg mixture 1/3 of the mixture at a time, between each amount you add make sure it mixes completely before adding more. Before adding adding the last egg, take a look at your mixture. We are aiming for smooth and glossy and that it will hold it's shape for piping. You want it on the stiffer side not too runny. If you have reached this stage you might not need to add the last egg. I add a little bit of the last egg at a time, usualy I only need half of the egg. Save any leftover egg for later.
  • Fill a large pastry bag with your puff pastry dough. I prefer to use my hand and fold the bag over the back of my hand and fill about halfway. Its miserable to pipe with a full bag thats spilling everywhere.
  • Using a 1.5" round cookie cutter draw circles on a piece of parchment that fits your cookie sheet with a permanent marker. Leave plenty of space in between each circle for you pastry to puff and expand. Turn the parchment over so you're not piping on the permanent marker.
  • Fill a large piping bag with your choux dough. Using even pressure on your piping bag pipe mounds of your choux dough filling the circles that you drew. Try to be as even as possible with the size of your mounds. I find that keeping the mounds in more of a disc shape and not too round makes them rise more evenly.
  • To make the tops more even, dip a spoon in the leftover egg mixture and using the back of the spoon, smooth out the tops of your mounds.
  • Bake for 18 minutes then slightly open oven door to release the steam in the oven. Bake for another 2-3 minutes, until pastry is golden and puffy.
  • To help the rolls dry out you can poke the bottoms with a toothpick to let our more steam. I do this once I've taken the rolls out of the oven.
  • Let your puff pastry cool before adding any fillings. Wrapped tightly in plastic wrap and store in the refrigerator for up to 3 days or in the freezer for 6-10 months, they get freezer burn easily so wrap well and store in an airtight container.
Keyword choux pastry, profiteroles, puff pastry

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