Master the art of making light, airy choux pastry from scratch with this foolproof recipe that serves as the foundation for elegant éclairs, profiteroles, and Paris-Brest pastries. This French classic features a delicate balance of butter, water, flour, and eggs that transforms into beautiful golden puffs when baked. Once you've perfected this versatile base, you'll have endless possibilities for both sweet and savory creations.
⏱️50 min
📊Medium
👥24 servings
🍽️Starter
vegetarianfestive
Ingredients
250 mlwater
100 gbutter
2.5 gsalt
15 gsugar
130 gall-purpose flour
4 largeeggs
1 pieceegg yolk
15 mlwater for egg wash
Instructions
1COMBINE WET INGREDIENTS: Pour 250 ml of cold water into a heavy-bottomed saucepan and add 100g of butter cut into small cubes, along with 2.5g of salt and 15g of sugar. Heat the mixture over medium heat, stirring occasionally, until the butter completely melts and the water comes to a rolling boil. The mixture should be completely combined and steaming. This process typically takes 5-7 minutes.
2ADD THE FLOUR: Remove the saucepan from heat and immediately add all 130g of sifted all-purpose flour in one go. Stir vigorously with a wooden spoon for 2-3 minutes until the mixture forms a smooth, cohesive ball that pulls away from the sides of the pan. The dough should be thick, glossy, and feel slightly warm. This is a critical step as it dries out the dough slightly to help it rise properly during baking.
3COOL THE DOUGH SLIGHTLY: Transfer the choux paste to a clean mixing bowl and let it cool for about 2-3 minutes, stirring occasionally to release steam. The dough should still be warm to the touch but cool enough that it won't cook the eggs when added. This temperature is crucial for proper incorporation of the eggs and achieving the right consistency.
4INCORPORATE THE EGGS: Add the 4 large eggs one at a time, beating thoroughly with a wooden spoon or electric mixer after each addition. After each egg, the mixture will look broken and lumpy at first, but vigorous beating will incorporate it into a smooth, glossy paste. After all eggs are added, the final paste should be smooth, shiny, and fall slowly from a spoon in a ribbon-like pattern. This typically takes 8-10 minutes total.
5PREPARE FOR BAKING: Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Transfer the choux paste into a pastry bag fitted with a plain round tip (8-10mm diameter). Pipe mounds of paste onto the prepared baking sheets, spacing them about 5cm apart as they will expand during baking. You should have approximately 24 profiteroles. Mix 1 egg yolk with 15ml of water and lightly brush the tops of each mound for a golden, glossy finish.
6BAKE THE CHOUX PASTRY: Place the baking sheets in the preheated oven and bake for 30-35 minutes without opening the oven door during the first 25 minutes, as sudden temperature changes can cause the pastries to collapse. The choux buns should be golden brown and sound hollow when tapped on the bottom. If they still feel soft and damp inside, bake for an additional 3-5 minutes. Remove from the oven and let cool completely on a wire rack before filling.
7OPTIONAL DRYING STEP: For extra crispness, once the choux pastries have cooled slightly but are still warm, poke a small hole in the bottom of each one using a wooden skewer or the tip of a sharp knife. Return them to the oven (turned off or at its lowest setting) for 5-10 minutes to help dry out the interior. This creates a light, airy structure that won't become soggy when filled. The pastries are now ready to fill with pastry cream, whipped cream, or savory fillings of your choice.