Choux Pastry (Pâte à Choux)

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 In a medium saucepan, bring water and butter to a boil.
3. 3 Remove from heat and add flour and salt, stirring vigorously until mixture forms a ball and pulls away from the sides.
4. 4 Return to low heat and cook, stirring constantly, for 1 minute.
5. 5 Transfer mixture to a bowl and let cool slightly. Add eggs one at a time, beating well after each addition until smooth and shiny.
6. 6 Pipe or spoon tablespoon-sized portions onto prepared baking sheet.
7. 7 Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 20 minutes or until golden brown and crisp.
8. 8 Pierce the pastries with a knife to release steam and let cool on a wire rack.

Equipment

• Medium saucepan
• Wooden spoon
• Piping bag or tablespoon

Variations

• Add cheese to make gougères, a savory choux pastry.
• Flavor with herbs or spices for unique twists.

Substitutions

• Use salted butter and omit the salt if desired.

Pairings

• Serve with a cup of coffee or tea.
• Perfect with a scoop of vanilla ice cream.

Nutrition

Tips

• For even cooking, ensure your oven is properly preheated.
• Don’t skip the cooling step before adding eggs; it prevents curdling.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore crispness.

Freezing: Freeze unfilled pastries in an airtight container for up to 1 month. Thaw at room temperature before filling.

Serving Suggestions

• Fill with whipped cream for profiteroles or chocolate ganache for éclairs.
• Dust with powdered sugar for a simple garnish.

FAQ