Choux Pastry (Pâte à choux)

Ingredients

• 227 g (1 cup)unsalted butter, cubed
• 480 ml (2 cups)whole milk
• 250 g (2 cups)plain flour
• 1 1/4 teaspoonskosher salt
• 1 teaspoongranulated sugar
• 5 large, plus 1 additional if neededeggs

Instructions

1. 1

   Bring to a boil

   Put the cubed butter, milk, salt and sugar in a saucepan. Bring the mixture to the boil over medium heat.

2. 2

   Add the flour

   Take the pan off the heat and add the flour promptly, stirring until the dough forms a ball and comes away from the sides.

3. 3

   Beat in eggs

   Let the dough cool briefly, then beat in the eggs one at a time until it looks smooth and glossy.

4. 4

   Check consistency

   If the dough is too thick, beat in the additional egg to reach the desired consistency.

5. 5

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

6. 6

   Shape the dough

   Scoop or pipe the dough onto the lined baking sheet, leaving even gaps between portions.

7. 7

   Bake until golden

   Bake for 20–25 minutes, until the pastries have puffed and turned golden brown. Keep the oven door closed while they bake.

8. 8

   Cool the pastries

   Take the pastries out of the oven and leave them to cool on a wire rack.

What is choux pastry?

Choux pastry, or pâte à choux, is a French cooked dough used for pastries such as profiteroles and éclairs, as well as savoury bites. It relies on moisture in the dough turning to steam in the oven, which helps the shells rise and form a hollow centre.

This version uses milk for its liquid and a simple butter, flour and egg base. Its plain flavour makes it easy to pair with either sweet or savoury fillings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 2g protein, 7g carbs, 6g fat.

The flour supplies most of the carbohydrates, while butter and whole milk contribute much of the fat; eggs provide protein as well as some fat. Pair a few shells with a protein-rich filling and fruit or vegetables for a more balanced plate.

Why cook the flour first?

Cooked dough: Stirring the flour into the hot butter-and-milk mixture gives you a cohesive ball that pulls away from the pan. This stage prepares the base to take in the eggs.

Adding the eggs

Cool briefly: Let the dough lose some heat before adding the eggs so they can be beaten in smoothly rather than setting on contact.

One at a time: Incorporate each egg fully before adding the next. The extra egg is optional; use it only if the dough still seems too thick.

How to judge the dough

Smooth and glossy: The method uses this as the cue that the eggs are incorporated. The finished dough should be workable enough to scoop or pipe onto the tray.

Even portions: Space the shapes apart on the baking sheet so they have room to puff as they bake.

Keep the oven closed

Steady heat: Bake at 220°C for 20–25 minutes, watching for puffed, golden pastries. Opening the door during baking can interrupt the rise, so wait until they are ready before checking.

Serving ideas

Sweet: Once cool, fill the shells with whipped cream or custard, or serve them alongside a dessert.

Savoury: Use the unfilled shells as small bites with a savoury filling, or offer them as part of a snack spread.

Recipe notes & tips

• Measure the flour before starting so it is ready to add as soon as the pan comes off the heat.
• Stir firmly after adding the flour until the dough gathers into one ball.
• Let the dough cool briefly before beating in the eggs.
• Add the optional egg gradually if the dough needs loosening.
• Leave space between portions on the lined baking sheet.
• Let the pastries cool on a wire rack so steam can escape.

Variations

• Sweet filling: Pipe whipped cream or custard into the cooled shells.
• Savoury filling: Fill the shells with a savoury mixture after baking and cooling.
• Smaller bites: Pipe smaller portions for bite-sized pastries, checking them as they bake.
• Larger shells: Shape bigger portions for roomier centres, allowing for a longer bake if needed.

Common mistakes to avoid

• Adding eggs to hot dough: Let the dough cool briefly first so the eggs beat in smoothly.
• Adding eggs all at once: Beat them in one by one to keep control of the dough texture.
• Dough too thick: Use the additional egg if needed to reach a workable consistency.
• Crowding the tray: Leave even gaps so the pastries have room to puff.
• Opening the oven: Keep the door closed during baking to avoid interrupting the rise.
• Skipping the rack: Cool the pastries on a wire rack so they do not sit in trapped steam.

How to store

Keep unfilled shells in an airtight container at room temperature for up to 2 days. If they soften, warm them briefly in a 160°C oven and cool before filling; refrigerate filled pastries and eat them within 1–2 days.

Frequently asked questions