Classic Choux Pastry Dough
Choux pastry, or pâte à choux, is a versatile French dough used to create delightful cream puffs, elegant éclairs, and a variety of other pastries. This recipe yields a light, airy texture perfect for hollow pastries filled with cream, custard, or savory ingredients. With just a few simple components—milk, water, butter, sugar, flour, and eggs—this dough is a staple for bakers seeking to impress. Once baked, the pastries gain a beautiful golden color and a crispy exterior, making them an irresistible treat for any occasion. Ideal for both beginners and experienced bakers, this timeless dough opens the door to countless dessert possibilities.
60
Servings
50
Calories
7
Ingredients
Ingredients
Whole Milk
1/2 cup (none)
Water
1/2 cup (none)
Unsalted Butter
7 tablespoons (cut into pieces)
Sugar
1 tablespoon (none)
Salt
1 teaspoon (none)
All-Purpose Flour
1 1/2 cups (sifted)
Large Eggs
5-6 (room temperature)
Instructions
1
Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
2
In a medium saucepan, combine the milk, water, butter, sugar, and salt. Heat over medium heat until the mixture reaches a full boil, stirring occasionally to avoid burning.
3
Once boiling, immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan, forming a ball. Continue stirring for an additional 1-2 minutes to cook out the raw flour taste.
4
Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Mix on low speed for a minute to release steam until the dough is somewhat cooler.
5
Add the first egg, mixing until fully incorporated. Continue adding each egg one at a time, ensuring each is fully mixed in before adding the next.
6
After adding five eggs, stop to check the consistency. The dough should pull away from the paddle, forming a peak that bends slowly. If it’s too thick and does not form a peak, add the sixth egg.
7
Once the dough is ready, use it immediately for piping cream puffs, éclairs, or other pastries as desired.
8
Pipe the pastry onto the prepared baking sheet, leaving enough space between each piece, and bake in the preheated oven for about 20-25 minutes or until golden and puffed.
9
Let the pastries cool down before filling them with cream or custard. Enjoy fresh or freeze unfilled pastries for later use.
Nutrition Information
3.33
Fat
4.17
Carbs
1.67
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Choux Pastry?
Choux pastry, also known as pâte à choux, is a light and versatile French dough used to make cream puffs, éclairs, and other pastries.
What is the yield of this Classic Choux Pastry Dough recipe?
This recipe yields approximately 60 servings or pieces.
What temperature should the oven be preheated to?
The oven should be preheated to 425°F (220ºC).
What are the liquid ingredients required?
The recipe calls for 1/2 cup of whole milk and 1/2 cup of water.
How much butter is needed for the dough?
You will need 7 tablespoons of unsalted butter, cut into pieces.
What is the calorie count per serving?
Each serving contains approximately 50 calories.
What type of flour is best for this recipe?
The recipe specifies 1 1/2 cups of sifted all-purpose flour.
How many eggs should I use?
The recipe requires 5 to 6 large eggs, depending on the dough consistency.
What temperature should the eggs be?
The eggs should be at room temperature for optimal incorporation into the dough.
How long do I cook the flour mixture on the stove?
After adding the flour, stir vigorously for an additional 1-2 minutes to cook out the raw flour taste.
Why should I use a stand mixer?
A stand mixer with a paddle attachment helps release steam and incorporates the eggs evenly into the dough.
Why are eggs added one at a time?
Adding eggs one by one ensures each is fully incorporated and allows you to monitor the dough's consistency.
How do I know if the dough is the correct consistency?
The dough should pull away from the mixer paddle and form a peak that bends slowly.
What should I do if the dough is too thick after 5 eggs?
If the dough is too thick and doesn't form a peak, add a sixth egg.
How should I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent the pastries from sticking.
How long does it take to bake the pastries?
The pastries should bake for about 20-25 minutes until golden and puffed.
Can I freeze these pastries?
Yes, you can freeze the unfilled pastries for later use.
What is the fat content per serving?
Each serving contains approximately 3.33 grams of fat.
How many carbohydrates are in each piece?
There are approximately 4.17 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving contains approximately 1.67 grams of protein.
Do I need to sift the flour?
Yes, the recipe recommends using sifted all-purpose flour for a smoother dough.
Can this dough be used for savory treats?
Yes, Choux pastry is suitable for both sweet fillings like custard and savory ingredients.
What is the texture of the finished pastry?
The finished pastries have a light, airy texture with a crispy golden exterior.
When should I fill the pastries?
Wait until the pastries have cooled down completely before filling them.
Can I use this recipe for éclairs?
Yes, this versatile dough is perfect for making éclairs, cream puffs, and other French desserts.
Is sugar added to the dough?
Yes, the recipe includes 1 tablespoon of sugar for flavor.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.
How do I start the dough on the stove?
Combine milk, water, butter, sugar, and salt in a saucepan and bring to a full boil.
What happens to the dough once it is boiling?
Once boiling, you immediately add the flour all at once and stir until it forms a ball.
Is there a specific way to pipe the dough?
The dough should be piped onto the sheet with enough space between pieces to allow for puffing during baking.