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Fully baked choux pastry (pâte à choux)
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Choux Pastry (Pâte à Choux)

A light and delicate dough made only with butter, water, flour, and eggs, choux pastry (pâte à choux) is the base for many desserts including profiteroles (cream puffs).
Course Dessert
Cuisine French
Keyword Choux pastry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 large choux shells
Author Connie Veneracion

Ingredients

  • 60 grams butter softened
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ⅔ cup all-purpose flour
  • 2 large whole eggs

Instructions

  • Preheat the oven to 400F.
  • Pour half a cup of water into a pan. Add the butter, sugar and salt. Heat until the butter melts.
    Mixing melted butter and flour to make choux pastry (pâte à choux)
  • Take the pan off the heat, dump the flour all at once and mix with a wooden spoon to combine.
  • Put the pan on the stove and, over medium heat, cook the dough with constant stirring until it pulls away from the sides of the pan.
    Cooling butter and flour mixture before adding eggs to make Adding eggs to butter and flour to make choux pastry (pâte à choux)
  • Transfer to a mixing bowl and beat for about a minute to cool the mixture.
  • Add the eggs, one at a time, mixing after each addition. You should have a soft and sticky dough.
    Adding eggs to butter and flour to make choux pastry (pâte à choux)
  • To make round shells, drop by teaspoonfuls, at least two inches apart, on a baking tray lined with non-stick paper.
    Adding eggs to butter and flour to make choux pastry (pâte à choux) piped on baking tray
  • Bake the pâte à choux shells at 400F for 20 to 30 minutes, depending on their size. The shells are ready when the surface is dry to the touch and sounds hollow when tapped with a finger.
  • Cool the shells on a rack before filling.

Notes

Updated from a post originally published in September 8, 2010