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How to Make Choux Pastry

Name: How to Make Choux Pastry
Yield: 24
Ingredients: 1 cup water; 8 tablespoons butter; 1/2 teaspoon salt; 1 cup flour; 4 large eggs

Choux pastry starts with boiling water and butter, then beating in flour until it pulls away from the pan, followed by eggs added one at a time until the dough is glossy and falls in ribbons. The steam from the water creates the hollow centers that make éclairs and cream puffs possible.

Total time: 1 hr
Hands-on: 15 min
Serves: 24
Difficulty: Medium

Ingredients

1 cup water
8 tablespoons butter
1/2 teaspoon salt
1 cup flour
4 large eggs

Step by step

Combine water, butter, and salt in a heavy saucepan. Use 1 cup water, 8 tablespoons butter, and 1/2 teaspoon salt. Bring to a rolling boil over medium-high heat. The butter must be completely melted before you add the flour.
Add flour all at once and stir vigorously. Remove from heat and dump in 1 cup flour. Stir with a wooden spoon until the mixture forms a ball and pulls cleanly away from the sides of the pan. This takes about 30 seconds of aggressive stirring.
Cook the paste to remove moisture. Return to low heat and stir constantly for 1-2 minutes. You'll see a thin film form on the bottom of the pan. This step is crucial for removing excess water that would prevent proper rising.
Cool the paste slightly. Transfer to a bowl or let cool in the pan for 2-3 minutes. The mixture should be warm but not so hot that it will cook the eggs when you add them.
Beat in eggs one at a time. Add 4 large eggs one at a time, beating thoroughly after each addition. The paste will look broken at first, then come together into a smooth, glossy dough that falls in thick ribbons when lifted.
Pipe or spoon onto parchment-lined baking sheets. Use immediately while still warm. For cream puffs, pipe 2-inch mounds. For éclairs, pipe 4-inch logs. Leave 2 inches between each pastry for expansion.
Bake in a preheated 400°F oven. Bake 20-25 minutes for small puffs, 25-30 minutes for éclairs. Don't open the oven door for the first 20 minutes or they'll collapse. They're done when golden brown and feel light when lifted.

Tips & troubleshooting

Use a kitchen scale if you have one—choux is more reliable with weight measurements than volume
The dough should be warm when you pipe it—cold choux paste won't rise properly
If your dough seems too thick after adding all the eggs, beat in one more egg white
Poke a small hole in each pastry as soon as they come out of the oven to release steam and prevent sogginess
Unfilled choux pastries freeze beautifully for up to 3 months—just crisp them in a 350°F oven before using

Variations

Sweet choux. Add 1 tablespoon sugar to the water and butter mixture for pastries that will hold sweet fillings like custard or whipped cream.
Cheese gougères. Fold in 1/2 cup grated Gruyère cheese after adding the eggs for savory puffs that work as appetizers.
Herb choux. Mix in 2 tablespoons chopped fresh herbs like chives or parsley along with the cheese for more complex savory pastries.

Questions

Why didn't my choux pastry rise?: Usually it's because the oven temperature was too low, you opened the door too early, or the paste wasn't hot enough when you piped it. Make sure your oven is fully preheated and resist the urge to peek.
How do I know when I've added enough eggs?: The finished paste should fall from a spoon in thick ribbons that hold their shape for a moment before dissolving back into the mixture. If it's too stiff, add another egg white.
Can I make choux pastry ahead of time?: The baked shells keep well covered at room temperature for 2 days, or you can freeze them. The raw paste should be used immediately—it doesn't hold well.
What's the best way to fill choux pastries?: Poke a hole in the bottom with a skewer and pipe filling through that hole, or slice the top third off and spoon filling into the bottom.