Learn how to make this light and airy choux pastry at home with this easy recipe that is foolproof. This easy choux pastry recipe is perfect for making éclairs, cream puffs, and profiteroles.

If your looking for a foolproof choux pastry recipe then this one is the best. This recipe includes tips and tricks to ensure your choux pastries turn out perfectly every time.

Choux pastry is also referred to as “pâte à choux” in french, some of the most popular French desserts are prepared using this pastry. Preparing this homemade pâte à choux pastry dough might seem too intimating at first but trust me, it is super easy.

Why You Will Love This Homemade Choux Pastry Recipe

It’s versatile: This choux pastry recipe can be used to make a variety of delicious pastries, including éclairs, cream puffs, and profiteroles. You can fill them with whipped cream, pastry cream, or chocolate ganache to make a delicious dessert.

It’s easy to make: I love this pâte à choux recipe because it only requires a few basic ingredients that quickly come together to make the best choux pastry dough.

It’s light and airy: The unique texture of choux pastry is achieved by quickly cooking the dough during the mixing process. Once the dough is developed, it’s piped and baked which results in a light and airy pastry that is perfect for any occasion.

It’s delicious: The end result of a baked choux is a crispy and golden pastry that is unique and delicious. The light and hollow airy texture combined with a sweet or savory filling make it the perfect treat to enjoy any time of day.

About The Ingredients And Substitutions

Water: The water is used to hydrate the dough, it also creates steam in the pastry during baking which helps it to puff up and become light and airy. You can substitute all of the water or a portion of it with 2% milk or skim milk. You can also use dairy-free milk such as oat milk or almond milk.
Unsalted butter: The butter adds richness and flavor to this choux pastry. It is also used to create a roux with the flour that forms the base of the dough. If you don’t have unsalted butter, you can use salted butter instead just make sure to remove the salt from this recipe.

All-purpose flour: I used all-purpose flour for this choux pastry dough recipe. You can combine two-thirds of all-purpose flour with one-third of cake flour to make an even lighter choux pastry. Make sure to sift both flours together before making the dough.
Salt: Salt is used to enhance the flavor of the pastry. I would only recommend removing it if you’re using salted butter.
Eggs: The eggs play an important role in making a great choux pastry so I don’t recommend replacing them. They are used to add moisture and richness to the dough. They also help to bind the dough and create a glossy finish.

Baking powder or ammonium carbonate: This is an optional ingredient, kinda as a safeguard. I usually use baking powder or ammonium carbonate when I prepare large batches of choux dough in my bakery. It helps the pâte à choux dough to rise even during baking. Both baking powder and ammonium carbonate act as great leavening agents for this dough. The only downset is that ammonium carbonate has a particular smell that some people might find unpleasant.

Tips And Trick To Make The Best Choux Pastry

Use the right flour: All-purpose flour works well for this choux pastry recipe, but you can also use a combination of all-purpose flour and cake flour for a lighter texture.
Keep the dough smooth: Mix the dough well after each egg is added, this will help keep the dough smooth and glossy.

Shape the dough correctly: Use a pastry bag or a spoon to deposit and form the dough into your desired shape onto a baking sheet or baking mold.
Keep an eye on the oven: Choux pastry dough can burn quickly, so take extra care by keeping an eye on the pastries while they’re baking. If you notice them getting too dark, reduce the oven temperature or cover them with aluminum foil.
Avoid soggy bottoms: To prevent the bottoms of the pastries from becoming soggy, make sure to poke a hole in the bottom of each pastry before baking to allow steam to escape.

Baking the choux pastry: Do not open the oven door during the first 10 minutes of baking the choux pastry, as this will cause the pastry to deflate.
Prepare ahead: Choux pastry can be prepared ahead of time and stored in your refrigerator or freezer. You simply remove and bring them to room temperature then fill them just before serving.
Experiment with fillings: What makes these choux pastries fantastic is that they can be filled with a variety of different sweet or savory fillings. You can try different fillings such as custard, chocolate, cheese, or meat.

Let’s make this easy choux pastry recipe!

Ingredients For Choux Pastry

2 cups water (480 grams)
1 cup unsalted butter (230 grams)

2 cups all-purpose flour (240 grams)
1/2 teaspoon salt (2.5 grams)
8 large eggs (400 grams)

1/4 teaspoon baking powder or (ammonium carbonate) optional

How To Make Choux Pastry?

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium-sized saucepan, bring the water and butter to a boil over medium heat.

Once the butter has melted, remove the pan from the heat and add the salt and flour all at once. Stir quickly with a spatula or wooden spoon until the mixture forms a smooth dough.
Return the pan to medium-low heat and stir constantly for about 2 minutes to cook the flour. The choux dough will become very smooth and will start to pull away from the sides of the pan.
Remove the pan from the heat and let the dough cool for a few minutes.

Add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
If you are using baking powder or ammonium carbonate, you can add it now and stir it into the dough.
Use a pastry bag or a spoon to form the dough into the desired shapes on the prepared baking sheet.

Bake in preheated oven for 10 minutes, then reduce the heat to 375°F (190°C) and continue baking for an additional 20-25 minutes, or until the choux pastry is golden brown and crispy.
Remove the pastry from the oven and let it cool on a wire rack.
Fill the choux pastries with your desired filling.

Enjoy!

Frequently Asked Questions

Can I make choux pastry without eggs?

Eggs are a traditional ingredient in choux pastry, Although I don’t recommend replacing them, it is possible to make a vegan version of choux pastry using egg substitutes such as plain yogurt, sour cream, flax, or chia eggs. Keep in mind that the texture and taste may be slightly different.

Why did my choux pastry deflate?

There are a few factors that can cause the choux pastry to deflate, the most common two are, improper mixing of the dough, adding the eggs in the wrong order, and rushing the cooling process. Make sure to mix the dough well, add the eggs one at a time, and let the pastries cool on a wire rack.

Can I use a different fat than butter for making choux pastry?

While butter is used to make traditional choux pastry, you can replace it with other fats such as margarine or shortening. Keep in mind that this will affect the taste and texture of the final product.

How can I tell if my choux pastry is fully baked?

You can tell if your choux pastry is fully baked by tapping the bottom of the pastry. It should sound hollow. You can also insert a toothpick or a skewer in the center of the pastry, it should come out clean.

Can I make gluten-free choux pastry?

Making gluten-free choux pastry with this recipe is easy. All you need to do is replace the all-purpose flour with a gluten-free flour blend. Here is a homemade recipe for a gluten-free flour blend that works well.

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