Choux pastry is a strange dough. Given how it’s made on the stovetop and doesn’t have a normal rising agent like yeast, baking soda, or baking powder, the end result when done correctly is rather surprising. I certainly wouldn’t have thought to try making pastry dough like that. But then again, chemistry was not my strong suit. This post is mainly to supplement other recipes such as my pumpkin spice, Maximilian, and pistachio éclair recipes so let’s just get right into how to make choux pastry so we can get to eat some dessert.
Choux Pastry Steps
Making choux pastry requires a bit more attention than your typical dough. Weigh out your ingredients and add them to a saucepan. Next, stir the mixture constantly and keep a close eye on it. This is so the flour can be added once the mixture starts bubbling.
After the flour is added, stir the mixture vigorously.
The mixture will come together into a paste-like form. A film will form on the bottom of the pan.
Keep stirring the mixture constantly, switching hands when one becomes tired. Once the film on the bottom of the pan reincorporates into the rest of the mixture, remove it from the heat. The mixture should hold together in a ball.
Notes on adding Eggs
Transfer the mixture to the bowl of a stand mixer. Using the paddle attachment, stir the mixture for a few seconds to help cool the mixture down. The next step will be adding eggs to the mixture and the eggs aren’t supposed to get cooked. Add the eggs one at a time and let each egg incorporate fully before adding the next. After the fourth egg, check the consistency of the mixture. The dough should fall off of the paddle and form a “V” shape.
If the dough doesn’t form a “V” add one more egg and check again.
Transfer the choux to a pastry bag. Using a tall narrow cup to hold the pastry bag makes filling it easier. If making eclairs, fit the pastry bag with a star tip. Shake the bag once it’s filled to get rid of any air bubbles and twist the bag closed. Choux pastry can be prepared a day or two in advance and kept in the fridge. Allow the dough to come to room temperature before piping and baking.
Baking Notes
Preheat the oven to 425 degrees Fahrenheit. Arrange a rack in the upper and lower third of the oven. Pipe the choux pastry as desired for your recipe on a parchment-lined baking sheet(s). Wet your finger and press the dough back into the ends of the choux to create a clean end to the eclairs. Spray the choux pastry with cooking spray, such as PAM before baking. This will help reduce cracking during baking. Another tip to help reduce cracks during baking and improve the structure of the dough is to use bread flour instead of all-purpose.
Place in the oven and reduce the heat to 375 degrees Fahrenheit. Rotate the pans after 20 minutes and then continue baking until done. If making eclairs, poke a hole in the ends of the eclairs after 20 minutes to help steam escape and prevent the pastry from collapsing. When done, turn off the oven and leave the choux inside. Prop the door open with a wooden spoon to let heat escape and cool the choux slowly. If the choux is cooled too rapidly, it will collapse.
And there you have it, tips and tricks for how to make choux pastry, now let’s get out there and make some delicious desserts! If you would like a quick video on how to do this, check out my Instagram video.
Pate a Choux Recipe
Equipment
- Stand Mixer
- Piping bag and 1-½" french star nozzle
- whisk
- Fine-mesh strainer
- baking tray w/ parchment paper
Ingredients
Pâte à Choux Ingredients
- 125 grams Whole milk (½ cup)
- 13 grams granulated sugar (1 tbsp)
- 2 grams Kosher Salt (½ tsp)
- 100 grams Unsalted Butter, cut into pieces (7 tbsp)
- 113 grams water (½ cup)
- 130 grams Bread Flour (1 cup)
- 5 Large Eggs (+1 just in case)
Instructions
Pâte à Choux Instructions
- Preheat the oven to 425 degrees Fahrenheit and arrange a rack in the upper and lower thirds of the oven.
- In a sauce pan over medium heat, add the milk, sugar, salt, butter, and water. Bring the mixture to a simmer using a wooden spoon to help the butter melt.
- Once the mixture starts bubbling, add the flour all at once and stir with the wooden spoon. Once the flour has been incorporated, stir vigorously until everything comes together into a soft dough and there's a light film on the bottom of the sauce pan.
- Continue to cook the dough over medium heat, vigorously beating the dough against the sides of the pan until the film on the bottom has reabsorbed into the bowl and the dough holds together in a ball, around 3 minutes
- Transfer all of the dough into the bowl of your stand mixer with the paddle attachment. Let the dough sit for a minute or two then mix for 30 seconds to help cool the dough slightly.
- On low-medium speed, add the eggs to the mixture one at a time. After each egg the mixture will look glossier and looser than before. After the fourth egg, check the consistency of the mixture. It needs to be thick enough to hold its shape but loose enough that when you pull the paddle out of the dough, it forms a V shape when it falls off the paddle. Add the fifth egg if needed to get the right consistency. See photos above for the "V" shape you're looking for.
- Transfer the mixture to a piping bag with a 1-½" french star tip. Shake the bag a few times to get any air bubbles out and twist the bag to close.
- Place the tip of the piping bag on the parchment paper at a 45 degree angle and without lifting the tip off of the paper, pipe a 4-5" long log. Twist the tip when you want to stop piping for a clean break. Dip your fingers in water and press the rough edge of the dough back in for a clean end. Repeat for the rest of your eclairs.
- Dust the tops of your eclairs with a bit of powdered sugar or spray them with a bit of cooking spray like pam. This helps reduce cracking while baking
- Place in the oven and reduce temperature to 375. Bake for 25 minutes. After 25 minutes poke a hole in the ends of all of the eclairs and bake for another 5 minutes
- After 5 minutes, turn off the oven and leave eclairs inside to cool for 15-20 minutes. prop the oven door open with a wooden spoon to help the eclairs cool slowly.
- Remove the eclairs from the oven and using a small paring knife, poke three holes in the bottom of each eclair to allow steam to escape as well as help with filling later. Let the eclairs cool completely on the baking tray.
Instructions for Profiteroles
- Line two baking sheets with parchment paper. Using a round stencil, the size of your choosing, trace out the rounds using a pencil on the parchment paper. Flip the parchment over once done stenciling so there isn't any transfer onto the profiteroles.
- Transfer the choux to a pasty bag and shake a few times to get any air bubbles out. Twist to close the bag.
- Cut a 1/2" hole in the bottom of the pastry bag. Place the tip of the pastry bag in the center of one of the circles and press the dough out, not moving the tip of the pastry bag until the stencil circle has been filled with choux. Repeat for the rest of the circles.
- Reduce heat to 375 degrees Fahrenheit and place one baking tray in the bottom third of the oven and one in the top third of the oven. Bake for 20 minutes and switch the trays in the oven. Bake for another 10-15 minutes or until the profiteroles have risen and are a deep and golden brown.
- Turn the oven off and leave the profiteroles in the oven to cool for 15-20 minutes. Prop the oven door open with a wooden spoon to help the profiteroles cool slowly.
- Once the profiteroles have cooled, remove from the oven and using a paring knife, poke a hole in the bottom of each profiterole to help further cool as well as make filling with pastry cream easier.
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