Choux pastry, or pâte à choux, is a light and airy dough used to make elegant pastries like eclairs and profiteroles. Its preparation method yields hollow, golden puffs that are perfect for filling with creams, custards, or ice cream. The versatile base is easier to make than you think.
Follow this step-by-step guide to ensure perfect results every time.
Serve your choux pastries as classic eclairs filled with pastry cream and topped with chocolate glaze, or as profiteroles with vanilla ice cream and warm chocolate sauce.
French Choux Pastry for Éclairs and Profiteroles Recipe
Equipment
- Medium saucepan
- Wooden Spoon or Silicone Spatula
- Mixing bowl
- Hand mixer or stand mixer (Optional, for Incorporating Eggs)
- Baking sheet
- Piping Bag with a Round or Star Tip
- Cooling rack
- Parchment Paper or Silicone Baking Mat
Ingredients
- 1/2 cup 120 ml water
- 1/2 cup 120 ml whole milk
- 1/2 cup 113 g unsalted butter, cut into pieces
- 1 tablespoon 12 g granulated sugar (optional, for sweet pastries)
- 1/2 teaspoon salt
- 1 cup 125 g all-purpose flour
- 4 large eggs at room temperature
Instructions
- Preheat Oven:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the Dough Base:In a medium saucepan, combine water, milk, butter, sugar (if using), and salt. Bring to a boil over medium heat.
- Incorporate the Flour:Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a ball forms and pulls away from the sides.
- Dry the Dough:Return the saucepan to the stove over medium heat and cook, stirring constantly, for 2–3 minutes to dry the dough slightly. It should form a smooth film on the bottom of the pan.
- Cool Slightly & Beat in Eggs:Transfer the dough to a mixing bowl and let cool for 5 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy, and fall from a spoon in thick ribbons.
- Pipe the Dough:Transfer the dough to a piping bag fitted with a round or star tip. Pipe 3- to 4-inch lines for eclairs or 1.5-inch mounds for profiteroles onto the prepared sheet.
- Bake:Bake for 20–25 minutes at 400°F (200°C), then reduce the heat to 350°F (175°C) and bake for an additional 5–10 minutes until golden brown and puffed. Do not open the oven during the first 25 minutes.
- Cool:Remove from oven and immediately poke a small hole in each pastry to release steam. Cool completely on a wire rack before filling.
Notes
- Properly drying the dough helps it puff correctly—don’t skip this step.
- Add eggs one at a time to control consistency; the final dough should be smooth and thick.
- For an extra-crisp shell, extend baking slightly and let pastries sit in the oven with the door ajar.
- Consistent piping ensures even baking.
- Freeze unfilled shells and re-crisp in the oven before using.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Carbohydrates | 9 g |
| Protein | 3.5 g |
| Fat | 8.5 g |
| Serving Size | 35 g |
| Saturated Fat | 5 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 2.2 g |
| Cholesterol | 85 mg |
| Sodium | 130 mg |
| Potassium | 45 mg |
| Fiber | 0.3 g |
| Sugar | 1 g |
| Vitamin A (IU) | 390 IU |
| Calcium | 22 mg |
| Iron | 0.6 mg |
How About Alternative Ingredients?
While traditional choux pastry uses a classic combination of water, milk, butter, flour, and eggs, there are several substitutions you can make to accommodate dietary needs or experiment with flavor.
For instance, plant-based butter or margarine can be used in place of dairy butter to create a lactose-free or vegan-friendly version (paired with a suitable egg substitute).
Oat milk or almond milk can replace whole milk for those who are dairy-free; just ensure the alternative milk is unsweetened to maintain the balance of flavor.
If you’re looking to make a gluten-free choux pastry, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. For best results, choose one that contains a binder like xanthan gum to help mimic the elasticity of gluten.
While eggs are key for texture and puff, some recipes successfully use aquafaba (chickpea brine), flax eggs, or commercial egg replacers to create structure in vegan versions. Keep in mind that results may vary slightly in rise and texture, but with proper technique, these alternatives can still yield delicious, airy pastries.
Summary
Mastering choux pastry opens up a wide range of possibilities for both traditional and inventive desserts. With thoughtful ingredient swaps, it’s possible to maintain the structure and lightness that define great pastry while adapting to different dietary needs.
Experimentation can lead to new textures, flavors, and finishes that suit your taste or health goals. Simple changes like alternative flours, plant-based milk, or vegan egg substitutes can help customize your recipe without compromising quality.