Choux Pastry (Pâte à Choux)

cream puffs

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. 🙂

overhead image of choux pastry after baking

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 and pâte means paste. So, in other words, cabbage paste. Why is it called “cabbage paste” 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 paste, let’s simply call it choux pastry.

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.

cream puffs

Ingredients for choux pastry

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

  1. stick to the ingredients and measurements
  2. 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 dough in a saucepan

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!

choux pastry dough in a saucepan

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.

Beaten eggs in a glass measuring cup

The yolks in the eggs bring most of the flavor and color to choux pastry:

choux pastry dough in a stand mixer bowl

choux pastry dough in a glass bowl

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!

brushing water onto a baking sheet lined with parchment paper

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.

piping choux pastry onto a baking sheet lined with parchment paper

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.

choux pastry before baking

These mounds bake into this golden puffy pastry! 

choux pastry after baking

homemade whipped cream in a stand mixer bowl with whisk attachment

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!

spooning whipped cream filling into baked cream puffs

overhead image of cream puffs

zoomed in image of a cream puff

And for profiteroles, ice cream with a generous shower of ganache. I teach you how to make these pictured cream puffs and profiteroles in the recipe notes below.

pouring chocolate ganache onto profiteroles

profiteroles on a white cake stand

Print
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zoomed in image of a cream puff

How to Make Choux Pastry (Pâte à Choux)

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 16 puffs
  • 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


Instructions

  1. Watch the video in the blog post above; it will help guide you through the next few steps.
  2. 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.
  3. 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.
  4. Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  1. 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.
  2. Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Mixing Bowl | Glass Measuring Cup | Wooden Spoon | Copper Saucepan | Baking SheetWilton #1A Round Piping Tip | Piping Bags | Pastry Brush
  3. 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).
  4. 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 🙂

one cream puff topped with chocolate ganache

390 Comments

  1. I’ve made this recipe many times, and it tastes good each time I make it, but when I make it in the morning, then leave them unfilled and wait till my guests come, when I fill them, they’re rather soggy. How should I make it in the morning, yet let them keep their firmness till filling?

    The party will be at dinner time.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Emily! They’ll get soggy if left out for too long. Our suggestion: 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. Hope this helps!

  2. sinu varghese says:

    How to store uncooked Choux pastry dough? if cling film wrapped in fridge, do i need to bring to room temp before baking?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sinu, you can store unused pastry dough in the fridge for up to three days. No need to bring to room temperature before using. Hope you enjoy the pastry!

  3. Where in the world is the recipe for the filling? ❤️❤️

    1. Trina @ Sally's Baking Addiction says:

      Hi Pippa! See recipe notes for Cream Puff and Profiteroles filling instructions.

  4. These were delicious! It’s the first time I made them and they’re so good! Thank you for the recipe!

  5. How long should these be cooked if I want to make a mini version? I want them to be mini cupcake size or smaller.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jackie! We’re unsure of the exact bake time for a mini version, but it would be shorter. Keep a close eye on them.

  6. Hiiiii Sally and friends!!! Love the blog, you’re the one I always turn to for the best!!!
    Multiple questions:
    1. How do you fill it with lemon curd?
    2. Do you freeze the ice cream ones after you put the ice cream on? Or is it supposed to be fill and serve? (If so I can’t do those )
    3. Have you ever tried filling it with whipped chocolate ganache?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Emma! For lemon curd, we simply spoon it onto the middle of the bottom choux pastry shell and then top as normal. For the ice cream profiteroles, freeze for 1 hour or up to 1 day (see recipe notes for more details). Whipped ganache would be delicious as a filling here!

  7. This was sssooooo goood!!!
    I made it the night before but I didn’t put in enough eggs so it was too hard the next day, so I added one more beaten egg and it was right!!!
    Then came the piping but I’m really bad at piping so that one took awhile.
    They baked perfectly and cooled very nicely.
    I filled them with lemon curd, that one leaked a little but that was because my lemon curd was a little too liquidy anyways, whipped cream, those ones were my favorite I think, I topped the cream ones with chocolate ganache, and then I filled the rest with whipped chocolate ganache, and then I dusted them with powdered sugar.
    They were a hit at my youth group, thanks!

  8. It worked amazingly! Great recipe, did the cream puffs looking forward to trying eclairs next!

  9. Hi sally! If I only have small/medium eggs, do I use 5 instead of 4?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Carmi, a large whole egg weighs about 57g (or 50g out of the shell) — using this measurement as a guide, you can beat your eggs until you have the equivalent of 4 large eggs, beaten (or about 200g).

  10. Hi Sally, can 1% milk be used instead of 2% or whole milk? Would the fat content make that big of a difference?

    1. Trina @ Sally's Baking Addiction says:

      Hi Meghan, 1% milk would be fine.

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