Choux Pastry

What is choux pastry?

Choux pastry (pâte à choux) is a light, airy French pastry dough made with only 4 core ingredients: butter, water (or milk), flour, and eggs — no baking powder or yeast needed. It puffs up dramatically when baked, creating a crisp, hollow shell perfect for filling.

Basic Ingredients of Choux Pastry:

• 125ml (½ cup) water
• 50g butter
• 75g plain flour
• 2 large eggs (beaten)
• Pinch of salt (optional)

How to Make Choux Pastry?

1. Boil: Heat water, butter, and salt in a pan until butter melts and mixture boils.
2. Cook dough: Remove from heat, add flour all at once, stir vigorously until smooth. Return to low heat 1–2 mins until it forms a ball and pulls away from sides.
3. Add eggs: Let cool 5 mins. Gradually beat in eggs until smooth, glossy, and falls in a slow, thick ribbon.
4. Shape & bake: Pipe or spoon onto tray. Bake at 200°C (400°F) 20–25 mins until golden and puffed. Do not open oven door while baking!
5. Dry out: Poke a small hole in each, bake 2–3 mins more to crisp inside.

 Common Uses

• Cream puffs / profiteroles – filled with cream or custard
• Éclairs – long shapes, filled and glazed
• Gougères – savory, with cheese
• Chouquettes – small, sweet, sprinkled with sugar
• Beignets / churros – fried versions

Note: It rises from steam — high moisture turns to steam in hot oven, pushing dough outward. The egg proteins set the shape so it stays puffed.