Mastering Choux Pastry
This is a lean dough that relies on precision rather than yeast or leavening agents. Once you learn to recognize the consistency of the batter, you can shape it into anything from long eclairs to small profiteroles.
Watch the dough, not the clock
The final texture depends entirely on how much egg you add, so keep a little back and test the consistency as you go.
- heavy-bottomed saucepan
- wooden spoon
- piping bag with round tip
- baking sheet lined with parchment
- stand mixer or hand whisk
What goes in.
- 125 mlwater
- 50 gunsalted butter, cubed
- 75 gall-purpose flour, sifted
- 2 to 3large eggs, lightly beaten
- pinchsalt
Judging the Hydration
When you lift your spoon from the finished batter, the dough should hang off the end in a slow, glossy V-shape. If it stands straight up, it is too dry; if it flows like syrup, you have added too much egg.
The method.
Boil the base
Combine water, butter, and salt in the saucepan over medium heat until the butter is fully melted and the water is at a rolling boil.
Cook the flour
Remove the pan from the heat and dump in the flour all at once. Stir vigorously until a smooth ball forms that pulls away from the sides of the pan.
Dry the paste
Return to low heat for 1–2 minutes, stirring constantly, to evaporate excess moisture. A thin film will form on the bottom of the pan.
Incorporate eggs
Transfer to a bowl and let cool for 5 minutes. Gradually add the beaten eggs in small increments, beating thoroughly after each addition until the batter is glossy and reaches the V-shape.
Pipe and bake
Pipe 1-inch rounds onto the parchment. Bake at 200°C for 10 minutes, then lower the heat to 180°C for another 15–20 minutes until firm and golden.
Dry out
Pierce the side of each puff with a small knife to release steam, then return to the oven for 3 minutes to crisp the interior.
Other turns to take.
Gougères
Fold in 50g of grated Gruyère and a pinch of black pepper before piping.
Paris-Brest
Pipe the dough into a large ring instead of small rounds, then slice horizontally once cooled.
When it doesn't go to plan.
Never open the oven door during the first 15 minutes of baking, or the puffs will collapse.
If your puffs turn out soggy, it means they were taken out of the oven too early or the oven was too cool.
Make sure your eggs are at room temperature to ensure they emulsify smoothly into the cooked paste.
The ones that keep coming up.
Can I make the dough ahead of time?
You can keep the unbaked piped dough in the freezer on a tray. Once solid, move to a bag and bake directly from frozen, adding a few minutes to the total bake time.
Why did my puffs crack?
Usually, this means the oven temperature was too high, causing the exterior to set before the steam had finished expanding the center.
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