Homemade Choux pastry | Super Easy, Promise!
The Iconic French pastry dough bakes up crisp on the outside and hollow inside, perfect for cream puffs, éclairs, and profiteroles.
Servings 36 cream puffs
Equipment
- 1 Medium of large pan
- 1 wooden spoon
- 1 large bowl
- 2 large baking sheets
- 2 pieces of parchment paper
- 1 Large piping bag
Ingredients
- 1 Cup (240ml) Lukewarm water
- 1/8 teaspoon Salt
- 1/2 Cup (113g) Unsalted butter, cut into 1-inch pieces
- 1 Cup (113g) Sifted bread flour, or unbleached all-purpose flour
- 4-5 Large (225g) Eggs, at room temperature
Instructions
- Preheat oven to 400F (204C) and line two large baking sheets with parchment paper.
- In a medium saucepan over medium heat, bring the water (240ml), salt (1/8 teaspoon), and butter (113g) to a boil. Make sure the butter is fully melted.
- Remove from the heat, and add the flour (113g). Use a wooden spoon to hydrate the flour, then place it back over the stove.
- Place back on the stove over low heat and keep stirring as you cook until reaches 175F (79C), or until a soft dough forms. If the fat breaks and the dough seems oily, that's ok.
- 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.
- With the mixer on medium-low speed, add the eggs in four additions, one egg at a time, waiting for each egg to completely incorporate before adding the next. Do not add the last (fifth) egg.
- Once the last egg has been incorporated 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 the extra egg.
- Fill a large piping bag fitted with a round tip, and pipe 2-inch rounds leaving at least 2 inches space between each round.
- 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.
- Do not open the oven door and turn it off, leave the pastries in the oven to cool for 15 minutes.
- Crack open the door, and allow the pastries to cool for another 20 minutes.
- Remove from the oven, and fill.
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. Or freeze in an airtight container for up to sic weeks.
- Filled pastries should be stored in the refrigerator for up to three days.