Pâte à Choux
Pâte à Choux
Ingredients
For the Pâte à Choux (by weight)
- 200 g milk
- 100 g unsalted butter, cut into pieces
- 100 g all-purpose flour
- 200 g large eggs, beaten, approximately 4 large eggs, may not use all
For Serving (Optional)
- as needed powdered sugar, for dusting
- as needed diplomat cream, for filling (pastry cream lightened with whipped cream)
Instructions
- 1
In a medium saucepan, combine the milk and butter. Bring the mixture to a full boil over medium heat, stirring occasionally to ensure the butter melts evenly.
⏱️ 5 min
- 2
Once the mixture reaches a full boil, immediately remove the pot from the heat. Add all of the flour at once. Stir vigorously with a wooden spoon or heatproof spatula until the flour is completely absorbed and a smooth, cohesive dough forms.
⏱️ 2 min
- 3
Return the pot to medium heat. Cook the dough, stirring constantly, for 3-5 minutes. Continue to stir until a thin film forms on the bottom of the pot. This process dries out the dough, which is crucial for a good choux pastry.
⏱️ 5 min
- 4
Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Paddle the dough on low speed for about 5-10 minutes, or until the bowl is just barely warm to the touch. This cools the dough sufficiently before adding the eggs.
⏱️ 10 min
- 5
With the mixer on low speed, gradually add the beaten eggs, about a quarter of the total amount at a time. Mix until each addition is fully incorporated into the dough before adding the next. The dough will look curdled at first, but will come together. You may not need all of the egg to reach the correct consistency.
⏱️ 8 min
- 6
Check the dough consistency: The choux dough is ready when it falls from the spatula in a smooth V-shape, or when you dip your finger in and it holds a soft peak. If it's too stiff, add a tiny bit more egg; if it's too loose, it won't hold its shape.
⏱️ 1 min
- 7
Preheat your oven. Line a baking sheet with parchment paper or a perforated silicone mat. Transfer the choux dough to a piping bag fitted with a round or star tip. Pipe the dough into your desired shapes (e.g., small rounds for cream puffs, logs for éclairs) onto the prepared baking sheet.
⏱️ 5 min•🌡️ 200
- 8
If making crackly cream puffs, gently place thin, round discs of craquelin (not provided in this recipe) on top of each piped choux before baking.
⏱️ 2 min
- 9
Bake the choux pastry in the preheated oven for 20-25 minutes, or until puffed, golden brown, and firm to the touch. Do not open the oven door during the first 15 minutes of baking, as this can cause the choux to collapse.
⏱️ 25 min•🌡️ 200
- 10
Once baked, turn off the oven and leave the choux inside with the door ajar for 5-10 minutes to dry out further and prevent collapsing. Remove from the oven and let cool completely on a wire rack.
⏱️ 10 min
- 11
To fill, cut a small 'X' on the bottom of each cooled choux puff. Insert a piping tip attached to a piping bag filled with diplomat cream (or your desired filling) into the hole. Fill until the cream just begins to peek out, indicating it's completely full.
⏱️ 5 min
- 12
Dust with powdered sugar before serving, or glaze if desired.
⏱️ 2 min
Kitchen Tools
Pâte à Choux
For the Pâte à Choux (by weight)
- 200 g milk
- 100 g unsalted butter, cut into pieces
- 100 g all-purpose flour
- 200 g large eggs, beaten, approximately 4 large eggs, may not use all
For Serving (Optional)
- as needed powdered sugar, for dusting
- as needed diplomat cream, for filling (pastry cream lightened with whipped cream)
Instructions
- 1
In a medium saucepan, combine the milk and butter. Bring the mixture to a full boil over medium heat, stirring occasionally to ensure the butter melts evenly.
⏱️ 5 min - 2
Once the mixture reaches a full boil, immediately remove the pot from the heat. Add all of the flour at once. Stir vigorously with a wooden spoon or heatproof spatula until the flour is completely absorbed and a smooth, cohesive dough forms.
⏱️ 2 min - 3
Return the pot to medium heat. Cook the dough, stirring constantly, for 3-5 minutes. Continue to stir until a thin film forms on the bottom of the pot. This process dries out the dough, which is crucial for a good choux pastry.
⏱️ 5 min - 4
Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Paddle the dough on low speed for about 5-10 minutes, or until the bowl is just barely warm to the touch. This cools the dough sufficiently before adding the eggs.
⏱️ 10 min - 5
With the mixer on low speed, gradually add the beaten eggs, about a quarter of the total amount at a time. Mix until each addition is fully incorporated into the dough before adding the next. The dough will look curdled at first, but will come together. You may not need all of the egg to reach the correct consistency.
⏱️ 8 min - 6
Check the dough consistency: The choux dough is ready when it falls from the spatula in a smooth V-shape, or when you dip your finger in and it holds a soft peak. If it's too stiff, add a tiny bit more egg; if it's too loose, it won't hold its shape.
⏱️ 1 min - 7
Preheat your oven. Line a baking sheet with parchment paper or a perforated silicone mat. Transfer the choux dough to a piping bag fitted with a round or star tip. Pipe the dough into your desired shapes (e.g., small rounds for cream puffs, logs for éclairs) onto the prepared baking sheet.
⏱️ 5 min•🌡️ 200 - 8
If making crackly cream puffs, gently place thin, round discs of craquelin (not provided in this recipe) on top of each piped choux before baking.
⏱️ 2 min - 9
Bake the choux pastry in the preheated oven for 20-25 minutes, or until puffed, golden brown, and firm to the touch. Do not open the oven door during the first 15 minutes of baking, as this can cause the choux to collapse.
⏱️ 25 min•🌡️ 200 - 10
Once baked, turn off the oven and leave the choux inside with the door ajar for 5-10 minutes to dry out further and prevent collapsing. Remove from the oven and let cool completely on a wire rack.
⏱️ 10 min - 11
To fill, cut a small 'X' on the bottom of each cooled choux puff. Insert a piping tip attached to a piping bag filled with diplomat cream (or your desired filling) into the hole. Fill until the cream just begins to peek out, indicating it's completely full.
⏱️ 5 min - 12
Dust with powdered sugar before serving, or glaze if desired.
⏱️ 2 min