French Choux Pastry for Éclairs and Profiteroles Recipe
This light and airy choux pastry is a French classic, perfect for making delicate éclairs or profiteroles. With a crisp outer shell and a tender, hollow interior, it’s ideal for filling with cream, custard, or even ice cream. Serve with a drizzle of chocolate, a dusting of powdered sugar, or a rich glaze for an elegant dessert.
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.