Easy Choux Pastry Recipe
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.
Ingredients
- 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
Instructions
- 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!
