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Basic Choux Pastry (Pâte à Choux)

Basic Choux Pastry (Pâte à Choux)

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Choux pastry (or Pâte à Choux, in French), is a French light pastry dough which is  made with four basic ingredients: Water, butter, flour and eggs.

When baked steam is formed inside which makes them hollow so that they can be filled with a sweet or savoury filling.

Eclairs with strawberries cream image

With this basic recipe you can make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères as well as churros.

Pâte à Choux image

To make chocolate choux pastry,  just substitute 30 – 50 grams of flour with the equivalent amout of sifted cocoa powder.

collage choux for Profiteroles image
Making choux for Profiteroles

You can shape them using a pastry bag or spoon them on parchment paper and you can also use muffin tins to bake them in.

Chocolate choux image

Before starting to make them weigh your eggs first (without the shell).   You will then need the same amount of water and half the amount of butter and flour.

choux baked in muffin tins image

When the dough is cooked and forms into a ball, you should let it sit for a few minutes to cool so that when adding the eggs they will not cook.

If you don’t have a mixer, you can definitely do this by hand using a wooden spoon but if you do the procedure is much easier.

How to make Choux Pastry (Pâte à Choux)

  1. In a saucepan, combine butter and water. Bring to a boil, stirring until butter melts completely.
  2. Reduce heat to low and add the flour and salt.
  3. Stir vigorously with a balloon whisk until mixture leaves the sides of the pan and begins to form a stiff ball.
  4. Remove from the heat and let it cool for 5 minutes.
  5. Line a baking tin with parchment paper.
  6. Preheat oven to 200C / 400 o F.
  7. Attach the dough hook to a stand mixer and transfer the dough.  Wording on medium speed, add the eggs, one at a time, until incorporated completely after each addition.
  8. With a spoon or a pastry bag fitted with a large tip, spoon or pipe dough onto parchment sheet leaving about an inch in between.
  9. Bake 10 minutes in the preheated oven, then reduce heat to 180C / to 350 o and bake about 20 minutes or until golden.
  10. Cut the side lengthwise to let out the steam escape and then cool them on a wire rack.
  11. Fill them as you like.

Here are a few ideas of what you can make with Choux Pastry:

Eclairs with lemon curd image
Eclairs with lemon curd

These Eclairs were filled with Lemon Curd.

Eclairs with Bergamot filling image
Eclairs with Bergamot filling

Instead of adding sugar in the Basic Pastry Cream Recipe, I substituted the sugar with syrup from the Bergamot Preserve and also added some bergamot zest.  

I also added some slices of Bergamot fruit preserve on top of the pastry cream.

Eclairs with strawberries image
Eclairs with strawberries

Thes Eclairs were filled with Strawberry Mousse and topped with Chocolate Ganache.  

Strawberry Eclairs image
Eclairs with Strawberry Cream

Instead of putting sugar in the Pastry Cream I made some Strawberry Sauce  which I added (only the syrup) to the cream.  

The small baked choux were topped with melted White Chocolate.

Eclairs image
Eclairs with Chocolate Pastry Cream

Eclairs with Chocolate Cream.  After making the basic pastry cream mix in some milk or couverture chocolate.

Chocolate mousse eclairs image

These Eclairs are filled with eggless chocolate mousse.

Choux pastry image

Basic Choux Pastry (Pâte à Choux)

Yield: 15
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Choux pastry is made with four basic ingredients: Water, butter, flour and eggs. When baked steam is formed inside which makes them hollow so that they can be filled with a sweet or savoury filling.

Ingredients

  • 240 ml water
  • 120 grams /4.23 oz butter (1 stick)
  • 120 grams/4.23 oz all-purpose flour
  • A pinch of salt
  • 4 eggs (60 grams each)

Instructions

  1. In a saucepan, combine butter and water. Bring to a boil, stirring until butter melts completely.
  2. Reduce heat to low and add the flour and salt.
  3. Stir vigorously with a balloon whisk until mixture leaves the sides of the pan and begins to form a stiff ball.
  4. Remove from the heat and let it cool for 5 minutes.
  5. Line a baking tin with parchment paper.
  6. Preheat oven to 200o C / 400 o F.
  7. Attach the dough hook to a stand mixer and transfer the dough. Wording on medium speed, add the eggs, one at a time, until incorporated completely after each addition.
  8. With a spoon or a pastry bag fitted with a large tip, spoon or pipe dough onto parchment sheet leaving about an inch in between.
  9. Bake 10 minutes in the preheated oven, then reduce heat to 180o C / to 350 o and bake about 20 minutes or until golden.
  10. Cut the side lengthwise to let out the steam escape and then cool them on a wire rack.
  11. Fill them as you like.
Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 105Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 67mgSodium 80mgCarbohydrates 6gFiber 0gSugar 0gProtein 3g

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Collage choux pastry and eclairs image

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Jason

Monday 1st of May 2017

They look yum. Really delicious and healthy too.

Thanks for the post. I really enjoyed it

Michael

Thursday 27th of April 2017

Wow, Thanks for sharing this yummy recipe.

Angie

Wednesday 26th of April 2017

They are my husband's favourite! Cool idea of baking them in a muffin try, Ivy.

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