Today I’m teaching you how to make choux pastry (pâte à choux) with about 100 pictures to show you how it’s done. If you’re not digging all the step-by-step photos, video tutorial, and explanations, scroll down to the recipe to get started. 🙂
By popular request, we’re tackling a French pastry dough: choux pastry, pronounced shoe pastry. Or, in French, pâte à choux. I learned how to make choux pastry in the French baking class I took earlier this summer. We spent an afternoon diving deep into this versatile classic and I’m sharing everything I learned with you today.
“Choux” means cabbage. So, in other words, cabbage pastry. Why is it called “cabbage” you ask? The name comes from the resemblance the pastry has to tiny cabbages. When baked, the pastry puffs up with little crinkles and ruffles– pictured above. Little cabbages! But instead of cabbage pastry, let’s simply call it choux pastry.
Like other French pastries such as croissants or even croissant bread, choux has the reputation for being difficult, but– as I witnessed with several other bakers in our French pastry class– it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets, the list goes on.
Choux pastry is a wonderful recipe to master because if you stick to the 1 basic recipe below, the door to DOZENS of other pastries is wide open.
Today I’m showing you how to make sweet cream puffs and profiteroles. Later this week, I’ll show you how to make eclairs. (Update: here is the eclairs recipe!) Feel free to use this basic choux dough in any of the pastries listed above!
TWO SIMPLE RULES FOR CHOUX PASTRY
- stick to the ingredients and measurements
- don’t open the oven while it bakes
The 7 ingredients are staples that you likely have in the kitchen right now: butter, water, milk, sugar, salt, flour, and eggs. Some recipes use all water instead of milk + water, but I find the combination yields a slightly softer and richer pastry. Not many choux pastry recipes call for sugar, but only 2 teaspoons provide a little flavor. The bulk of the pastry dough is eggs. Eggs provide some leavening, allowing the pastries to puff up when baked. The centers are soft, light, and airy. The exterior is golden and crisp. A beautiful marriage of textures!!
Choux pastry comes together in about 10-15 minutes. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. The Spruce Eats has an interesting article explaining the science of choux pastry if you’re into that!
After the choux pastry dough is gently cooked on the stove, transfer to a mixing bowl and add AROUND 4 beaten eggs. That’s the finicky part– the number of eggs in choux pastry isn’t really consistent between batches. Humidity, the exact size of egg, or an accidental extra 1/2 teaspoon of flour creates inconsistencies. 4 beaten eggs is an ideal starting point, though. Only add as much as you need to create a shiny, thick, and smooth dough with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
The yolks in the eggs bring most of the flavor and color to choux pastry:
At this point, our choux pastry dough is complete! Yes, that’s really all you need to do before shaping/baking it. Cook 6 ingredients on the stove, then beat in the eggs.
Now let’s make our cream puffs or profiteroles.
CREAM PUFFS
Filled with flavored whipped creams. Today I’m using homemade vanilla whipped cream, aka Crème Chantilly. Top with a dusting of confectioners’ sugar or a spoonful of chocolate ganache.
PROFITEROLES
Filled with ice cream and frozen. Topped with chocolate ganache. Profiteroles were my FAVORITE!!! We used butter pecan ice cream and coffee ice cream.
Choux Pastry Video Tutorial
Watch me make the choux pastry and shape/bake into cream puffs and profiteroles:
Do you have a better understanding of the process after watching the video tutorial? Not too scary at all, right? You totally got this!
ONE TRICK I LEARNED
And it makes a huge difference in (1) how much the pastry puffs up and (2) how delicious the pastry tastes. Bake the pastries on parchment paper, the BEST nonstick surface for this choux pastry dough. But before you pipe the dough onto the parchment paper, moisten it with water. You can see me doing this in the video tutorial above.
Why? Think of cheesecake. We bake cheesecakes in a water bath, right? Cheesecake, like choux pastry, is egg-heavy. Eggs need a moist and humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.
Water moistened parchment paper = perfectly puffed up pastries with a deliciously light center and crisp exterior. Pastry perfection.
For cream puffs and profiteroles, use Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. (Watch the video above for a good visual.) You could also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each mound with egg wash.
↑ These mounds bake into this golden puffy pastry! ↓
Split open the baked and cooled pastries, then fill with homemade whipped cream, lemon curd, jam, pastry cream, a combination of these, or your favorite filling!! You can also poke a hole in the pastries and pipe the filling inside.
Check out these beautiful hollow pastries, thanks to the steam created from the moisture inside and outside the baking dough!
And for profiteroles, ice cream with a generous shower of chocolate ganache. I teach you how to make these pictured cream puffs and profiteroles in the recipe notes below.
See Your Choux Pastry!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
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How to Make Choux Pastry (Pâte à Choux)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 16 puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless.
Ingredients
Choux Pastry
- 1/2 cup (115g; 8 Tbsp) unsalted butter, cut into 8 pieces
- 1/2 cup (120ml) water
- 1/2 cup (120ml) 2% or whole milk
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 4 large eggs, beaten
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
Equipment
- medium saucepan
- wooden spoon or rubber spatula
- handheld or stand mixer
- large mixing bowl
- 2 baking sheets
- parchment paper
- pastry brush
- piping bag (reusable or disposable)
- piping tip
Instructions
- Watch the video in the blog post above; it will help guide you through the next few steps.
- Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
- Read this step in full before starting. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
- Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
- For cream puff and profiterole shells: Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Split open pastries and fill with homemade whipped cream, lemon curd, pastry cream, jam, a combination of these, or your favorite filling. You can also poke a hole in the pastries and pipe the filling inside. For my pictured cream puffs and profiteroles, see recipe notes.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
Notes
- Make Ahead Instructions: Prepare choux pastry dough through step 3. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before shaping and baking.
- Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Glass Measuring Cup | Wooden Spoon | Saucepan | Baking Sheet | Wilton #1A Round Piping Tip | Reusable Piping Bags or Disposable Piping Bags | Pastry Brush
- Cream Puffs (pictured): Crack open each cooled pastry shell and generously spoon homemade whipped cream (it’s vanilla flavored, so it’s called Crème Chantilly) inside each. Top with a dusting of confectioners’ sugar or drizzle of chocolate ganache (ganache instructions below).
- Profiteroles (pictured): Crack open each cooled pastry shell and fill with a scoop of your favorite ice cream. Freeze for 1 hour or up to 1 day. Top with chocolate ganache. For the chocolate ganache, finely chop two 4-ounce semi-sweet chocolate bars and place in a medium bowl. Heat 1 cup (240ml) heavy cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Allow to cool for 3 minutes before pouring over pastries.
Adapted from Baltimore Chef Shop, where I took my pastry class 🙂
Keywords: Choux Pastry, Pâte à Choux
Reader Questions and Reviews
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I would like to use this recipe for eclairs, and I have a few questions. 1. How many does this make, 2. What temperature should I have my oven, 3. How long should I bake them for?
Hi Erika! You can follow these instructions for eclairs (it uses this choux recipe). Feel free to use any filling!
Thank you so much.
Did you read the recipe?? It’s laid out so simply. All the information you need is there
Yes the recipe has all that info in it.
I have never made pate’ a choux before and found so many recipes that were Very complicated – yours was Perfect! Just made a batch and beaming with pride!
Thank you!!
★★★★★
Mine came well except each one nearly burnt on the bottom. Any idea why?
Hi Mara, So glad you tried these. I’m happy to help for next time, though. The uneven baking can be fixed with a couple small adjustments. We recommend lowering the oven temperature by 25°F. Lower the oven rack so the pastries are lower in the oven, too. Use a light colored metal pan. Go easy on the water when dampening the parchment paper– and try a lighter coating of egg wash, too. It was likely due to excess water and/or egg wash burning on the bottom.
This is a great recipe – thank you for sharing!
★★★★
Made it today for my food science class, and it was a success! I love watching them puffing up in the oven. They’re perfect 🙂
★★★★★
I made this recipe yesterday, very easy to make but they came out very thin at the bottom. Any suggestions?
I would like to know if I can use butter ghee or margarine instead of butter?
I don’t usually keep butter around and I am dying to try this recipe.
Awaiting your reply
Hi Fozie, we haven’t tested this choux pastry recipe with either of those substitutes. Ghee may be a better bet than margarine, since margarine has a high water content. Let us know if you give it a try.
I just made them with a stick of Imperial margarine and they turned out great. (Didn’t add salt).
I’VE MADE THESE SEVERAL TIMES AND THEY CAME OUT BEAUTIFULLY BUT WE HAPPEN TO HAVE A LOT OF GLUTEN FREE PEOPLE IN MY FAMILY. WOULD IT WORK PRETTY WELL WITH AN ALL PURPOSE GLUTEN FREE FLOUR?
★★★★★
Hi Jan, we haven’t tried this recipe with a gluten-free flour so we’re unsure of the results. Let us know if you give anything a try.
Hi Sally, I was wondering if I could make this dough and then split it in two and make one for churros and the other for cream puffs. Would I also be able to double the batter so I can do it in one go?
Thanks
Hi Ray, For churros, we would recommend the same temperature for frying these homemade doughnuts: 375°F (191°C)
Hi !! Can i use a fan operated oven for baking these? Mine dont rise evenly in the oven
Hi Jane, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps!
I know I sound like a broken record, but once again Sally’s Baking Addiction comes through!!! I wanted to try my hand at choux pastry (after watching a baking show. Lol). They came out BEAUTIFULLY on the first try!!!! Thank you so much! Filling with pastry cream from your Boston cream pie recipe & bringing them to my brother’s birthday party!
★★★★★
Hi Sally! This is the second recipe I’ve used from your sites and it again turn out REALLY WELL (btw I’ve failed other 2-3 choux recipe before this :’)). Will be using another recipe of yours again next week! Thank you so much!
★★★★★
We’re so glad you had success with this recipe, Evelyn!
ok, followed the recipe to the letter (i’ve even taken to measuring flour with a scale) & i have to say this was a fail for me. the recipe was easy to make & they tasted ok…but looked horrible. my first pan was too small (my fault), i made the second pan larger…but they all just looked like blobs – they barely rose. what did i do wrong?????? i’m so disappointed.
Hi Steph, Thank you for trying this recipe. If they didn’t rise, they may have been slightly under-baked. The steam inside is what helps them puff up but it needs to be completely dry when you remove them from the oven. Even a little bit of moisture inside will cause them to collapse. Also be sure that you don’t open your oven door while they are baking so that you don’t let the steam escape.
These are so good! Could I double this recipe or would it work better to make two separate batches? Thanks!
★★★★★
Hi Ellen, For the best results, we recommend making 2 separate batches. Don’t want the texture to be ruined from working with too much batter!
I have made these cream puffs and eclairs three times now. My family loves them.
This is the only time my Choux has ever not turned out. I laugh at contests on baking shows for fearing eclairs, this was awful!!! I will go back to my regular recipe and probably avoid this site in the future. I gave 2 stars because the results made my son Laugh with/at me!!
★★
Melissa, could you provide feedback about how this recipe didn’t turn out and made it laughable? My team and I could help troubleshoot. I ask because this recipe has turned out for many beginner bakers and I’m concerned there may not have been enough eggs or perhaps they were under-baked.
Something doesn’t make sense. I’ve been following Sally’s recipe’s for over a year now and after watching the how-to video and following the recipe’s as written, I have never once had an issue.
Second recipe I’ve tried, turned out great!
★★★★★
My mom and I are relatively inexperienced baking anything other than cookies, pies, and cakes. We’ve made this recipe twice and had great success. Follow the instructions and it will be perfect. Thank you Sally
★★★★★
Hi Sally! I love your recipes and I’m pretty sure that chocolate croissants (or pain au chocolat) are made with the choux pastry recipe you posted above. However, I didn’t see any mention of pain au chocolat. I’m thinking that you just make the choux pastry, roll them into croissant-size and fill with chocolate? I love eclairs, but pain au chocolat are my very favorite. I have never made either one of these, so I would greatly appreciate your input before I try to make these. Please help me and thank you so much!
Hi Amy! Here’s our recipe for pain au chocolat – it’s a different dough!
Hi! I made these and they turned out so much better than I expected. Thank you for instilling some baking confidence in me! I know it says you can freeze the baked shells, but do you have any additional information on considerations to take into account? How far in advance should they be thawed? And would it be ok to thaw at room temperature vs the fridge? I’m afraid the condensation would ruin the shells.
Hi Stephanie, we’re so glad you had success with this recipe! When freezing the baked shells, we recommend thawing them overnight in the refrigerator for best results.
They look great, didn’t sink when I took them out but I feel like they look underdone inside, how do you know that they’re cooked fully?
★★★★★
Why is my batter watery? I melted the butter with the milk, water, salt and sugar. Poured in the flour like the recipe stated and it was watery. It did not turn into a batter. Have used many recipes from your blog and this is the first time it didn’t work. Please help
Hello! Referencing the video tutorial in the post above may be helpful to pinpoint what went wrong. Thank you so much fro giving this recipe a try!
Hi I was wondering if I could use a wilton 2A piping tip instead? Also should I bake both trays on one oven rack or separate ones? Thank you!
Hi Louise, A wilton 2A piping tip should be fine!
This is a really easy to follow recipe, and my choux dough came out great! However, I had trouble getting them cooked through. They seemed very doughy in the middle, and that was after I added probably close to 15 minutes extra time. Are they supposed to seem doughy at first and then as they cool improve? Or were they truly just underbaked?
★★★★★
Hi Lindsey! The insides will definitely be a little doughy until they fully cool. If they still seem doughy after they’ve cooled, you may want to keep the dough in the pan for an extra minute (where you mash the dough ball against the sides of the pot– extend to 2 minutes). What might also help is lowering the oven temperature to 375°F (191°C). Lower heat will cook them more evenly. Extend the bake time since the temperature is lower. Hope this helps for next time!
My choux pastry didn’t turn out crispy. I used a measuring scale to measure each ingredient, so I don’t know where I went wrong.
It sounds like the pastries needed additional time in the oven. If you try the recipe again, I would extend the bake time by a few minutes. Are you making cream puffs?
The pastry had a good taste but unfortunately most of my puffs didnt rise, the only time they rose was when i placed the puffs on the top rack of my oven. I suspect the dough was too wet, as it didnt seem to hold its shape well when piped. Quite disappointed as I’ve made choux pastry successfully before, but failed when I tried this recipe as I was curious about adding milk to the dough.
★★★
Hi Sally, if I’m lactose intolerance and want to substitute whole milk with plant based milk, what is the measurement that I should be using? Many thanks!
Hi Jenn, Your best bet is to use all water instead of 1/2 cup water and 1/2 cup plant based milk.
I love your recipes, never a problem!! Always easy to follow step by step instructions. I add an oven proof crock of water to the bottom of my oven to add stem to help my puffs rise. Just a tip to help others. Thanks for all your great recipes!!
Thanks so much for making and trusting our recipes, Lynne — we really appreciate it!
These were so good! Despite being a rookie baker, with all the tips you provided in the blog I was able to make these cute little pastries – I used them for eclairs too! One question, though: I noticed at one point that there was some sort of steam/smoke coming from my oven while baking. I wasn’t sure if the pastries were burning, so I cracked the oven door open just to check. They turned out fine, so I’m just wondering if the steam/smoke is normal?
★★★★★
Hi Elena! It was most likely steam, which is what allows the choux pastry to rise. So glad you loved them!
Pâte a choux has been on my baking bucket list for a while. I was so scared to try it lol. This recipe was well written, easy to follow, and mine came out amazing on the FIRST TRY. Half of one cookie sheet is already gone. To eclairs and beyond! Lol
★★★★★