Make my choux pastry recipe with expert tips and troubleshooting advice to create light, crispy éclairs and cream puffs every time!
- 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
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Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.
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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.
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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.
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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.
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Spoon the mixture into a pastry bag fitted with a large plain round tip.
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Pipe the choux pastry into 1 ½-inches wide and 1-inch high rounds You should have about 18 - 20 puffs.
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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.
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Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes.
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Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping.
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Cover and store the puffs in the fridge for up to 3 days.
- 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!