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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Choux Pastry Recipe makes mastering this classic French pastry easier than ever! With simple ingredients and step-by-step guidance, you’ll achieve bakery-worthy perfect choux pastry.
- Incredibly Versatile: Use it for cream puffs, éclairs, or even savory treats.
- Beginner-Friendly: Detailed instructions take the mystery out of choux.
- Made with Pantry Staples: Just eggs, flour, butter, milk, and salt.
- Perfect Every Time: Crisp, golden shells with a light, airy interior.
If you’ve tried my Choux Pastry recipe before, you’ll love this updated version even more! Based on valuable feedback from Bold Bakers like you, I’ve fine-tuned the instructions and added even more tips to make it the most reliable recipe yet. Whether it’s your first time or you’re perfecting your technique, this improved guide ensures foolproof results every time.
Bold Bakers Loved This!
“I love this recipe. Perfect results every time. Thanks for sharing Gemma.” — Jackie
“I watched your video and followed your recipe exactly as given. This is a truly foolproof recipe. It’s a keeper and I’ll be making these little choux pastries more often now that I’ve found the perfect recipe. Thank you.” — Rosetta
“I tried a few choux pastry but they all failed spectacularly. Then I remembered your brilliant site and used this recipe instead and the choux pastry came out just perfect.” — Rajendra R.
IMPORTANT NOTE: This recipe was improved and updated on 11/27/2024, to include new photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, why choux pastry collapses or spreads and how to prevent it, troubleshooting, answers to the most frequently asked questions, Pro Chef Tips.
Table of Content
- What is Choux Pastry?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Choux Pastry
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Why Did My Choux Pastry Collapse After Baking?
- Why Did My Choux Pastry Spread?
- Troubleshooting & FAQs
- What to Make With Choux Pastry
What is Choux Pastry?
Choux Pastry is a light, airy French pastry dough that puffs beautifully creating a hollow center when baked, creating crisp shells perfect for sweet or savory fillings. It’s made by cooking a simple mixture of butter, water, flour, and eggs.
- Versatile: Used for cream puffs, éclairs, profiteroles, and savory gougères.
- Unique Texture: Crisp exterior with a hollow, airy interior.
- Steam-Risen: Relies on moisture in the dough to create its signature puff. No leavening agent such as yeast or baking powder.
- Elegant Simplicity: A favorite for both home bakers and professionals alike.
- Rich History: Originated in the 16th century, named for its small, round shape resembling cabbage heads, and the foundation for iconic French desserts like éclairs and profiteroles.
Tools You Need for Choux Buns Recipe
- Large baking sheets
- Parchment paper
- Mixing bowl
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Whisk
- Wooden spoon
- Heavy-bottom saucepan
- Pastry bag and round tip
- Wire rack
Key Ingredients and Substitutes
Milk
- Provides moisture and helps create a smooth dough.
- Substitute: You can use a non-dairy milk (such as coconut milk, almond milk, oat milk, or cashew milk) for a dairy-free version.
Butter
- Adds richness and helps create a tender texture in the dough. Either salted butter or unsalted butter will work.
- Substitute: Vegan butter or margarine can replace butter for a dairy-free version.
Salt
- Enhances the flavor and balances the sweetness.
Flour
- Forms the structure of the dough and helps it hold together.
- Substitute: For gluten-free choux, you can use a gluten-free all-purpose flour blend or try my Easy Almond Baking Mix.
Eggs
- Provide moisture, structure, and help the dough puff up.
- Substitute: no egg substitute can work like eggs in choux pastry.
How to Make Choux Pastry
Prep
- Preheat the oven to 425°F (220°C), then butter and line a large baking tray, set aside.
Make the choux dough
- Make the mixture into a dough: 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.
- Cook the 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 all and becomes a little drier.
- Add eggs: Take the pan off the of 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.
Pipe the choux buns
- 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, slick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up.
Bake the choux buns
- 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.
Gemma’s Pro Chef Tips
- Use Room Temperature Ingredients: Make sure your eggs are at room temperature so they blend in easily when added to the hot dough.
- Cook the Flour Properly: When adding flour to the butter and milk mixture, cook it for a couple of minutes to prevent a raw flour taste.
- Pipe Evenly: Use a round piping tip to make uniform puffs. Wet your fingers to gently smooth any peaks for a round shape.
- Add Steam for Puff: Spritz the baking sheet and pastry with water before baking to help create steam for proper rising.
- Don’t Open the Oven Too Soon: Let the pastries rise without opening the oven door for at least 15 minutes.
- Get creative with flavor variability! Fill your choux pastry with Whipped Cream, Dulce de Leche, Chocolate Pastry Cream, Crème Pâtissière, or even Vanilla Ice Cream!
Make Ahead and Storage Instructions
Make-Ahead (stored raw):
- Fridge: You can make the choux pastry dough in advance and store it in the refrigerator for up to 24 hours. Allow it to cool to room temperature before piping and baking.
- Freezer: The dough can also be frozen for up to 1 month, but you should pipe and bake it after thawing.
Baked Choux Pastry (with filling):
- Cover and store the puffs in the fridge for up to 3 days.
Baked Choux Pastry (without filling):
Room temperature:
- Once baked, allow the choux puffs to cool completely. Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them.
Freezer:
- Place them in a single layer on a baking sheet and freeze until firm. After they are frozen, transfer them to a zip-top bag or airtight container for up to 1 month.
- Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to restore their crisp texture.
Filling:
- It’s best to fill the choux pastries just before serving to prevent them from becoming soggy.
- Fill with your favorite options like whipped cream, custard, or chocolate ganache.
Why Did My Choux Pastry Collapse After Baking?
- Underbaking: If your choux isn’t baked long enough, it will collapse once it cools. Make sure to bake until golden brown, and leave them in the oven with the door slightly ajar for a few minutes to dry out the inside.
- Too Much Moisture: Excess moisture in the dough can prevent it from puffing properly. Make sure the dough cooks long enough on the stovetop to reduce the moisture and ensure your oven is preheated to the correct temperature, around 425°F (220°C).
- Premature Cooling: Cooling too quickly or too much of a temperature drop after baking can cause the choux to deflate. Let the pastries cool gradually in the oven before transferring them to a rack.
- Opening the Oven Door Too Early: Opening the oven door too soon releases heat, which can cause the pastries to collapse. Try not to open the oven during the first 20 minutes of baking.
- Overcrowding the Baking Sheet: If the choux are too close together, they may not have room to expand. Space them out on the baking sheet to allow for proper rising.
Why did my choux pastry spread?
- Too Wet Dough: If the dough is too runny, it will spread out. Ensure it’s thick and resembles playdough before piping.
- Incorrect Piping: Piping too small or uneven puffs may result in them collapsing. Pipe puffs around 1 to 1.5 inches wide with space between them.
- Low Oven Temperature: An oven that’s too cool won’t help the choux rise properly. Preheat to 425°F (220°C).
- Lack of Steam: Choux pastry needs steam to rise. If the oven is too dry, try adding a little water or spritzing the dough with water before baking.
- Overmixing the Dough: After adding the eggs, mix just enough to incorporate them, as overmixing can break down the structure.
Troubleshooting & FAQs
-
Choux Pastry Piping Difficulties
Use a piping bag with a large round nozzle and practice gently shaping each puff with a wet finger to create even rounds.
-
Pastry Doesn’t Puff Up
Ensure your oven is preheated and that the temperature is high enough (around 425°F / 220°C). A cooler oven will prevent the dough from puffing.
-
Choux Pastry Doesn’t Rise
This is likely caused by insufficient moisture in the dough or the oven being too cool. Make sure you have a steamy environment in the oven.
-
Flat Choux Pastry
This can happen if the dough wasn’t cooked enough on the stovetop. Always allow the flour mixture to dry out a bit before adding eggs.
-
Choux Pastry Not Crispy Enough
If the dough isn’t baked long enough, the pastry shells will stay soft. Ensure you allow the pastries to bake until golden and crisp before removing from the oven.
-
Choux Pastry is Too Wet
This usually happens if too much liquid is added or the dough isn’t cooked long enough on the stovetop. Try cooking it a bit longer to evaporate excess moisture.
-
Eggs Scrambling in Dough
Ensure the dough has cooled to a warm (not hot) temperature before adding eggs. Room-temperature eggs will incorporate better.
-
Pastry Becomes Soggy
Soggy choux pastry happens when the filling is added too early or when the puffs are left in a humid environment.
What to Make With Choux Pastry
- Chocolate Profiteroles
- Homemade Eclairs (With Pastry Cream & Ganache)
- Croquembouche with Video & Step-by-Step Guide
- Perfect Cream Puffs
- Air Fryer ChurrosFilled With Dulce de Leche
IMPORTANT NOTE: This recipe was improved and updated on 11/27/2024, to include new photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, why choux pastry collapses or spreads and how to prevent it, troubleshooting, answers to the most frequently asked questions, Pro Chef Tips.
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Watch The Recipe Video!
Choux Pastry (Pâte à Choux)
Ingredients
- 1 cup (8 fl oz/225 ml) whole milk
- ½ cup (4 oz/115 g) butter, cubed
- ¼ teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 4 large eggs, at room temperature
Instructions
- 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 all and becomes a little drier.
- Take the pan off the of 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, slick 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.
Recipe Notes
- Use Room Temperature Ingredients: Make sure your eggs are at room temperature so they blend in easily when added to the hot dough.
- Cook the Flour Properly: When adding flour to the butter and milk mixture, cook it for a couple of minutes to prevent a raw flour taste.
- Pipe Evenly: Use a round piping tip to make uniform puffs. Wet your fingers to gently smooth any peaks for a round shape.
- Add Steam for Puff: Spritz the baking sheet and pastry with water before baking to help create steam for proper rising.
- Don’t Open the Oven Too Soon: Let the pastries rise without opening the oven door for at least 15 minutes.
- Get creative with flavor variability! Fill your choux pastry with Whipped Cream, Dulce de Leche, Chocolate Pastry Cream, Crème Pâtissière, or even Vanilla Ice Cream!
Love this recipe.. slightly different from the one I have used for years ., But works great. Thank you! I have short cut for a filling to share… One package of instant French Vanilla pudding.. mux with 1 cup cold milk and 1 cup cold sour cream.. mix together we’ll put in fridg to set up a bit… Quick easy filling with unique flavor. I have also used different flavor puddings just for something different
I followed the recipe as given. The one cup milk and half cup butter with only one cup of flour made a soupy mess, not a thick dough. I had to add another cup of flour to get the consistency right.
Hi Gemma!
I am loving this recipe and can’t wait to try it. Would it be alright if I piped the choux pastry a bit larger than in the recipe? Or would that affect the rising of the pastry somehow?
Hey Gemma. Can you please try to invent an eggless pastry recipe for cheese puffs.
this recipe had too much liquid in it and when i baked them they smoked cause the temp is too high
Hi Gemma should I bake Choux pastry in standard bake setting or bake/convection setting.
I tried making choux for the 1st time, they were looking great in the oven with a great rise. I had to turn the oven off before the cooking time because they were going to burn, they went flat ????
My mother is allergic to eggs. I have been wanting to make some of these for her. How can I?
It didn’t work. I read the previous reviews and made sure to weight the ingredients properly, use good quality flour and wait the milk mixture almost simmer to add the flour… but despite all that it became a soup. Unfortunately ended up in the bin.
Hi Gemma, your choux pastry is the best looking I can find on the internet. I was just wondering if you can substitute eggs with something else? Most of the eggless choux recipe I found uses an egg replacer which I don’t know what that is and I don’t know if we have it here. Appreciate your suggestion! Thanks!