Choux Pastry (Pâte à Choux)
A versatile French pastry dough that puffs up beautifully when baked, perfect for cream puffs, éclairs, gougères, and many other pastries.
Equipment
Ingredients
Ingredients
water or milk
235 g
unsalted butter (cubed)
84 g
sugar
8 g
kosher salt
2 g
all-purpose flour (sifted)
128 g
large eggs
4 piece
Instructions
Prepare the panade base
Combine water (or milk), butter, sugar (if using), and salt in a 3-quart stainless-steel saucepan.
Bring to rolling boil
Set over high heat and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes.
Add flour
Remove from heat and add flour. Thoroughly mix in flour until no lumps remain.
Cook the panade
Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer.
Cool the panade
Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F (63°C).
Add eggs one at a time
Add eggs one at a time, making sure each is fully beaten into the dough before adding the next.
Final mix
Scrape down sides of mixer bowl, then mix once more at medium speed just to ensure the choux batter is fully mixed, about 5 seconds.
Original recipe
Storage
Store uncooked choux paste wrapped tightly in refrigerator. Baked choux can be frozen and reheated.
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