Choux Pastry
This is a base preparation that relies on thermal energy to build structure. By gelatinizing the starch in the flour on the stovetop first, you create a stable matrix that captures steam during the bake, causing the dough to puff into a light, hollow form.
Consistency is the only metric that matters.
The final texture depends entirely on how much moisture remains in the dough before the eggs are added and how consistently the oven heat is maintained.
- heavy-bottomed saucepan
- wooden spoon
- stand mixer or sturdy whisk
- piping bag
- parchment-lined baking sheet
What goes in.
- 125 mlwater
- 50 gunsalted butter, cubed
- 1/4 tspfine sea salt
- 75 gall-purpose flour
- 2large eggs, lightly beaten
Cooking the base
You must cook the flour-water mixture until it pulls away from the sides of the pot and forms a thin, opaque film on the bottom. This ensures the starch is hydrated and ready to hold the steam.
The method.
Combine liquids
Place the water, butter, and salt in the saucepan over medium heat. Bring to a rolling boil so the butter is fully melted.
Add flour
Remove from heat and pour in all the flour at once. Stir vigorously with the wooden spoon until a cohesive ball forms.
Dry the paste
Return the pot to low heat for 1–2 minutes, stirring constantly to evaporate excess moisture. Look for the thin film on the base of the pan.
Incorporate eggs
Transfer to a bowl and let cool for 5 minutes. Add the eggs one tablespoon at a time, beating until the dough absorbs each addition. The final dough should be glossy and fall off the spoon in a 'V' shape.
Pipe and bake
Pipe mounds onto the baking sheet. Bake at 200°C for 10 minutes, then reduce to 180°C for another 15–20 minutes until firm and golden. Pierce the base of each puff with a toothpick to allow steam to escape.
Other turns to take.
Profiteroles
Fill cooled shells with vanilla ice cream and top with warm chocolate sauce.
Gougères
Fold 50g of grated Gruyère into the finished dough before piping and baking.
When it doesn't go to plan.
Do not open the oven door during the first 20 minutes of baking, or the puffs will collapse.
If the eggs make the dough too runny, it will not hold its shape in the oven.
Bake until the puffs sound hollow when tapped on the bottom.
The ones that keep coming up.
Why did my puffs go flat?
Usually, this means there was too much residual moisture in the dough or the oven was opened too early.
Can I freeze the dough?
You can pipe the raw mounds onto a tray, freeze them solid, then transfer them to a bag for long-term storage. Bake directly from frozen, adding a few minutes to the cooking time.
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