0 from 861 votes
Choux Pastry (Pâte à Choux)
Make my choux pastry recipe with expert tips and troubleshooting advice to create light, crispy éclairs and cream puffs every time!
Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Course:
Dessert
Cuisine:
French
Ingredients
- 1 cup (8 fl oz/225 ml) whole milk
- ½ cup (4 oz/115 g) butter, cubed
- ¼ teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 4 large eggs, at room temperature
Notes
- Use Room Temperature Ingredients: Make sure your eggs are at room temperature so they blend in easily when added to the hot dough.
- Cook the Flour Properly: When adding flour to the butter and milk mixture, cook it for a couple of minutes to prevent a raw flour taste.
- Pipe Evenly: Use a round piping tip to make uniform puffs. Wet your fingers to gently smooth any peaks for a round shape.
- Add Steam for Puff: Spritz the baking sheet and pastry with water before baking to help create steam for proper rising.
- Don’t Open the Oven Too Soon: Let the pastries rise without opening the oven door for at least 15 minutes.
- Get creative with flavor variability! Fill your choux pastry with Whipped Cream, Dulce de Leche, Chocolate Pastry Cream, Crème Pâtissière, or even Vanilla Ice Cream!