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A cream puff filled with cream

Choux pastry recipe

The perfect choux pastry recipe for cream puffs, eclairs, and profiteroles.

Course Dessert
Cuisine French
Keyword how to make choux pastry
Prep Time 10 minutes
Cook Time 22 minutes
Servings 36 cream puffs
Author One Sarcastic Baker

Ingredients

  • 1 Cup Lukewarm water (240ml/225g)
  • 1/8 teaspoon Salt
  • 1/2 Cup Unsalted butter, cut into 1-inch pieces (113g/4oz)
  • 1 Cup Sifted bread flour, or unbleached all-purpose flour (113g/4oz)
  • 4-5 Large Eggs, at room temperature (225g/8oz)

Instructions

  1. Preheat oven to 400F (204C) and line two large baking sheets with parchment paper.

  2. In a medium saucepan over medium heat, bring the water, salt, and butter to a boil. Make sure the butter is fully melted.

  3. Remove from the heat, and add the flour. Use a wooden spoon to hydrate the flour, then place it back over the stove.

  4. Keep stirring as you cook the panade until reaches 175F (79C), or until a soft dough forms.

  5. Remove from heat and place in a large bowl or a bowl of a stand mixer. Mix using the paddle attachment or a spoon until cool.

  6. Add the eggs in four additions, each about 2oz/60g, or one egg.

  7. Once you add the last portion of the eggs, stop the mixer and lift the whisk/ paddle attachment. If the dough falls down in a v shape, then it is ready. If not, add some more eggs and test again.

  8. Fill a large piping bag fitted with a round tip, and pipe 2-inch rounds leaving at least 2 inches space between each round.

  9. Bake for 10 minutes at the low (but not the lowest) oven shelf, then reduce the temperature to 375F (190C) and bake for additional 12 minutes.

  10. Do not open the oven door and turn it off, leave the pastries in the oven to cool for 15 minutes.

  11. Crack open the door, and allow the pastries to cool for another 20 minutes.

  12. Remove from the oven, and fill.

Recipe Notes

  • Make sure all of the ingredients are at room temperature.
  • Use a kitchen scale to measure the ingredients.
  • Use a 2-inch cookie cutter and a pencil to trace rounds over the parchment paper, then turn it over.
  • Check your oven's temperature using an oven thermometer.
  • Do not open the oven door during baking.
  • Store empty shells at room temperature for up to five days, covered.
  • Filled pastries should be stored in the refrigerator for up to three days.
  • You can freeze the shells for up to four weeks in a freezer bag or an airtight container.