Homemade Choux Pastry Recipe (Pâte á Choux)

This easy-to-make homemade choux pastry recipe comes together in a matter of minutes and is perfect for all your pastry needs. You will love how quickly this is made.

If you’re unfamiliar with choux pastry, it can be used in many recipes, but the most popular ones are Profiteroles or Cream Puffs.

Choux Pastry

Choux pastry, which is also known as éclair paste, choux paste, or Pâte à Choux, is a dough made by combining flour with boiling water, salt, and butter, then vigorously whisking in eggs, making it sticky and paste-like. This method is very different from other pastry dough procedures.

Choux pastry is said to have been invented in 1540 by a chef named Pantanelli. However, when baked, it was known as Pâte à Pantanelli. It did not get its current name until the 18th century. This is a very quick-to-make delicious dough with many pastry uses.

Ingredients and Substitutions

• Eggs – Chilled or room-temperature eggs work perfectly.
• Water – Tap water is fine for this Choux Pastry.
• Butter – I always use unsalted butter to control the salt content in cooking and baking.
• Flour – All-purpose flour is what’s needed. You can use bread flour, but you must increase the amount of water by 5%.
• Salt – I always use coarse salt in my cooking and baking.

How to Make Choux Pastry from Scratch

Add the water, salt, and butter to a medium-sized sauce pot.

Bring the mixture to a boil and make sure the butter is completely melted in.

Remove the pan and whisk in the flour until it is combined.

Return the pan to the cooktop over low to medium heat and vigorously whisk it until it forms a dough ball.

Take the pan off the heat and whisk in 1 egg at a time until it is completely combined. See Chef Notes.

Use the choux pastry dough in any manner that you see fit.

Make-Ahead and Storage

Make-Ahead: You can make this choux pastry dough up to 2 days ahead for freshness.

How to Store: Keep it in a container and cover it in the refrigerator for 3 days. This will freeze well-wrapped in plastic wrap for up to 3 months. Thaw it in the refrigerator until it is soft and pliable. You can also freeze the choux pastry for up to 3 months after it’s baked. Thaw it in the refrigerator for 1 day.

Chef Notes + Tips

• This is also the same dough used in gougéres and churros.
• Be patient when whisking the eggs into the dough. It will appear like it is overhydrated and pulling away from the pan, but after a few seconds, it will incorporate into the dough.
• Instead of whisking the eggs by hand, you can do it in a stand mixer with the paddle attachment on low to medium speed.

More Dough Recipes

• Pasta Dough
• Pizza Dough
• Zeppole
• Puffy Pastry
• Pie Dough

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Homemade Choux Pastry Recipe (Pâte à Choux)

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5 from 2 votes

This easy-to-make homemade choux pastry recipe comes together in a matter of minutes and is perfect for all your pastry needs.

Servings: 24 profiteroles or 12 cream puffs

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Ingredients 

US CustomaryMetric

• 1 cup water
• 1 stick unsalted butter
• ½ teaspoons coarse salt
• 1 1/3 cup all-purpose flour
• 5 large eggs

Instructions

• Add the water, salt, and butter to a medium-sized sauce pot.
• Bring the mixture to a boil and ensure the butter is completely melted in.
• Remove the pan and whisk in the flour until it is combined.
• Return the pan to the cooktop over low to medium heat and vigorously whisk it until it forms a dough ball.
• Take the pan off the heat and whisk in 1 egg at a time until it is completely combined. See the notes.
• Use the choux pastry dough in any manner that you see fit.

Notes

Make-Ahead: You can make this choux pastry dough up to 2 days ahead for freshness.

How to Store: Keep it in a container and cover it in the refrigerator for 3 days. This will freeze well-wrapped in plastic wrap for up to 3 months. Thaw it in the refrigerator until it is soft and pliable. You can also freeze the choux pastry for up to 3 months after it’s baked. Thaw it in the refrigerator for 1 day.

This is also the same dough used in gougéres and churros.

Be patient when whisking the eggs into the dough. It will appear like it is overhydrated and pulling away from the pan, but after a few seconds, it will incorporate into the dough.

Instead of whisking the eggs by hand, you can do it in a stand mixer with the paddle attachment on low to medium speed.

Nutrition

Calories: 39kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.005gCholesterol: 34mgSodium: 62mgPotassium: 20mgFiber: 0.2gSugar: 0.1gVitamin A: 51IUCalcium: 7mgIron: 0.5mg

Course: desserts

Cuisine: French

Author: Chef Billy Parisi