How to Make Choux Pastry (Pâte à Choux)

Choux Pastry, also called cream puff pastry, is a basic French pastry recipe used to make cream puffs, éclairs and profiteroles. It is made with a few simple ingredients, namely water, flour, butter and eggs, and its particularity is due to the double cooking: the dough is first cooked in a pan and then in the oven (this is why it took the name pâte à chaud, or "hot dough").

With a neutral taste and a light and delicate consistency, it can be filled with both sweet and savory creams. It is especially famous for making cream puffs, small balls with a round and frosted shape that resemble Brussels sprouts (hence the name choux which means "cabbage").

Making choux pastry is quite simple, but it is important to pay attention to a few rules: first of all, the eggs must be at room temperature and not cold from the fridge; the flour must be weak, like the classic 00; furthermore, the mixture must be very cold before adding the eggs. The eggs must then be incorporated little by little: the consistency, in fact, must be very firm and not liquid.

Once cooked, the cream puffs must be crunchy and not rubbery, slightly golden and perfectly hollow inside, just as French tradition dictates.

What is Choux Pastry?

Choux pastry, or pâte à choux, has its origins in 16th-century France. It was first crafted by Pantanelli, the head chef of Catherine de Medici, who introduced this light, airy dough after moving from Italy to France. However, it was perfected in the 18th century by French pastry chef Marie-Antoine Carême, who transformed the basic dough into the version we know today by adjusting ingredients and techniques.

Over time, choux pastry evolved to become the base for iconic treats like éclairs, profiteroles, and cream puffs. A fun fact? Despite its delicate appearance, choux dough is unique because it’s cooked twice—first on the stovetop to develop structure and then baked to create its hollow, airy interior. This pastry is so versatile that it can be used for both sweet and savory dishes, from French gougères to Japanese cream puffs!

Pro Tips for the Best Choux Pastry

• Choux pastry requires exact ratios to create the right texture and rise, so measure carefully.
• Room-temperature eggs incorporate more easily and help the dough reach the ideal consistency.
• Stir continuously until the dough pulls away from the sides and forms a smooth ball, which helps evaporate moisture for a better rise.
• Add one egg at a time, mixing thoroughly after each addition to ensure the dough is smooth and reaches a pipeable consistency.
• For uniform baking, pipe the dough into even mounds or shapes, and use a damp finger to smooth any peaks.
• Choux pastry is sensitive to temperature changes, so avoid opening the oven door to keep the heat consistent for a proper rise.
• Once baked, leave the pastries in the turned-off oven for a few minutes with the door slightly ajar to prevent them from collapsing.

Choux Pastry Vs. Puff Pastry

Puff pastry is a laminated dough with layers of butter folded into it, creating a flaky texture when baked. Choux pastry, on the other hand, is made by cooking the dough on the stovetop and incorporating eggs, resulting in a light, airy pastry that puffs up with a hollow center when baked.

What is The Best Flour to Use For Choux Pastry?

The best flour for choux pastry is all-purpose flour. It has enough protein to provide structure without making the pastry too dense, helping achieve a light, airy texture and a stable rise.

How Do I Know The Exact Number of Eggs to Use For the Pastry?

The exact number of eggs for choux pastry depends on the dough's consistency. Add eggs one at a time until the dough is smooth, shiny, and forms a "V" shape when it falls from a spatula—this signals the perfect texture for piping and puffing up during baking.

Why is My Dough so Runny?

If the choux dough is too runny, it’s likely due to adding too many eggs or not cooking the dough long enough on the stovetop to evaporate excess moisture. Adding eggs gradually and cooking the dough until it pulls away from the pot can help prevent this.

What is The Secret for a Good Choux Pastry?

The secret to perfect choux pastry is in the technique: cook the dough thoroughly on the stovetop, add eggs gradually to achieve a smooth, pipeable consistency, and bake without opening the oven to maintain consistent heat for a light, airy puff.

Why Did my Choux Pastry Collapse?

Choux pastry collapses if there’s excess moisture or if it’s underbaked. To prevent this, bake until golden and allow it to dry out slightly in the turned-off oven with the door ajar.

Why is My Choux Pastry Sogggy?

Choux pastry can become soggy if it hasn’t baked long enough or if there's too much moisture in the dough. Ensure it’s baked until golden and dry it in the turned-off oven with the door ajar for a few minutes to remove excess moisture and keep it crisp.

Why Are There so Many Cracks on My Choux Pastry?

Excessive cracks on choux pastry usually result from the oven being too hot, causing the outside to set and expand too quickly. To reduce cracks, bake at a moderate temperature and pipe the dough smoothly, using a damp finger to flatten any peaks.

Why Does my Choux Pastry Fall Apart Whenever I Touch It?

Choux pastry may fall apart when touched if it’s underbaked or too moist. Ensure it’s fully baked until firm and golden, and let it dry in the oven with the door ajar to create a stable, crisp shell.

Can I Use Silicone Baking Mats Instead of Parchment Paper to Cook Choux Pastry?

Yes, you can use silicone baking mats instead of parchment paper for baking choux pastry. Silicone mats provide a non-stick surface and promote even baking, making them an excellent alternative.

What Can I Use Choux Pastry For?

Choux pastry is versatile and can be used for treats like éclairs, cream puffs, profiteroles, churros, and savory gougères. Its hollow interior makes it perfect for fillings like cream, custard, or cheese.

Desserts to Make With Choux Pastry

Paris Brest

Profiteroles

Blueberry Cream Puffs

Strawberry Paris Brest

Chocolate Eclairs

Polish Karpatka

Baked Zeppole di San Giuseppe

Croquembouche

Whipped Cream Eclairs

Can I Make Choux Pastry in Advance?

Yes, you can. Pipe or shape it, then freeze unbaked choux on a tray before transferring to a container. Bake directly from frozen, adding a few extra minutes to the baking time.

How to Store Choux Pastry

Your cooked choux pastry can be stored for about 3-4 days in a cool, dry place, closed in a plastic food bag.

How to Make Choux Pastry

Take a thick-bottomed pot and pour the water into it.

Add the butter, cut into coarse cubes, and the salt.

Put it on the heat and let everything melt by bringing it to the boil.

As soon as the butter has completely melted and the mixture is about to boil, pour in all the flour at once.

Mix quickly with a hand whisk.

Continue working the dough with a wooden spoon: when it comes away from the sides of the pan and forms a ball, it means it's ready. The dough must be well cooked, otherwise the result will be too liquid.

Now turn the dough out onto the work surface.

Press the dough well to cool it quickly.

When the dough is lukewarm, transfer it to a glass bowl.

Add the eggs, one at a time.

Add the first egg and mix well until it has been completely absorbed.

Proceed with the next eggs, always repeating the same procedure. You will know when to add the fifth egg because the choux pastry must be firm like a custard and able to be inserted into the piping bag.

Collect the dough in a piping bag.

Cut the tip of the piping bag and fix the baking paper on the sides with little tufts of dough.

Then create small tufts with the help of the piping bag.

Flatten the tufts with the edge of a teaspoon, moistened with a drop of water to avoid burning them during cooking. Cook in a static oven at 390°F (200°C) for 25 minutes, then lower the temperature to 360°F (180°C) and continue cooking for another 5 minutes.

When they are lightly golden, take your cream puffs out of the oven and let them cool and then stuff them as you like.