Basic Choux Pastry (and Troubleshooting Guide)
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Basic Choux Pastry (and Troubleshooting Guide)
Description
The Basic Choux Pastry recipe combines water, butter, salt, sugar, and optionally vanilla, heated together before adding sifted flour all at once. The mixture is vigorously stirred over medium heat until it forms a dough pulling away from the pan, signaling readiness. After cooling slightly, eggs are incorporated to achieve a batter with proper consistency to pipe shapes.
Baked at around 375°F, the pastry shells rise and form a crisp, golden exterior while maintaining a hollow, soft interior perfect for filling. Adjusting flour amount can firm up the shell if needed. The pastry can be made smaller for bite-sized cases or larger for profiteroles, adjusting baking times accordingly.
Substitutions include using bread flour for a thicker shell or replacing part of the water with milk to soften the texture and add flavor. Monitoring dough consistency and baking color prevents collapse and ensures good structure.
This pastry forms the base for many classic French desserts and savory puffs.
Ingredients
- 240 mL water 1 cup
- 115 g butter 4 oz / 1 stick, cubed and at room temp, unsalted
- 133 g all-purpose flour 4.7 oz / 1⅛ cup (spooned and leveled). Use 5 oz / 145 g for a firmer shell (such as for eclairs, sifted
- 226 g egg weighed with the shell, about 4 large eggs
- ½ tsp salt use less if using table salt, or fine salt, sea salt
- 1 tbsp white sugar optional
- ½ tsp vanilla extract optional
Instructions
- Preheat oven to 375°F.
- Place salt, water, sugar and vanilla (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
- Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
- Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).
- Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
- Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
- Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.
- During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.
- Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).
- Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.
Notes
- For larger profiteroles, bake at 420°F for 10 minutes, then reduce to 350°F for 20-30 minutes until deep golden and puffed.
- Baking until a dark golden color helps prevent the pastry from collapsing during cooling.
- You can substitute bread flour for all-purpose to produce a sturdier shell that holds shape better.
- Replacing half the water with milk creates softer pastry with enhanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 272
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 45mg | 2% |
| Potassium | 18mg | 0% |
| Vitamin A | 150IU | 3% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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