Choux Pastry Dough
Glossy, eggy dough that puffs into airy shells for cream puffs and eclairs.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
Choux pastry starts on the stovetop with butter and water, then flour is beaten in to form a smooth paste before eggs are worked in one at a time for a glossy, pipeable dough. Baked in a hot oven, it puffs into hollow shells ready for filling with pastry cream, whipped cream, or savory mixtures. Mastering the paste's texture is the key technique behind profiteroles, eclairs, and gougères.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
Method
-
Preheat oven to 400°F and line two baking sheets with parchment paper.
-
In a 6-quart saucepan, combine the water, butter, sugar, and salt. Bring to a full boil over medium heat, stirring occasionally until the butter melts completely.
-
Remove the pan from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
-
Return the pan to low heat and cook the dough, stirring constantly, until it looks slightly shiny and a thin film forms on the bottom of the pan.
-
Transfer the dough to a large bowl and let cool for 5 minutes, stirring occasionally, so the eggs don't cook when added.
-
Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth, glossy, and holds a thick, pipeable consistency.
-
Transfer the dough to a piping bag fitted with a large round or star tip and pipe 24 mounds, about 1 1/2 inches wide, onto the prepared baking sheets, spacing them 2 inches apart.
-
Smooth any peaks with a wet fingertip, then bake until puffed, golden brown, and firm to the touch, about 25 to 30 minutes, without opening the oven door during baking.
-
Turn off the oven, pierce each puff with a small knife to release steam, and let them cool completely in the oven with the door slightly ajar before filling.
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Choux Pastry Dough
Choux pastry starts on the stovetop with butter and water, then flour is beaten in to form a smooth paste before eggs are worked in one at a time for a glossy, pipeable dough. Baked in a hot oven, it puffs into hollow shells ready for filling with pastry cream, whipped cream, or savory mixtures. Mastering the paste's texture is the key technique behind profiteroles, eclairs, and gougères.
30 min 24 puffs 78 cal
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
Method
- 1
Preheat oven to 400°F and line two baking sheets with parchment paper.
- 2
In a 6-quart saucepan, combine the water, butter, sugar, and salt. Bring to a full boil over medium heat, stirring occasionally until the butter melts completely.
- 3
Remove the pan from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- 4
Return the pan to low heat and cook the dough, stirring constantly, until it looks slightly shiny and a thin film forms on the bottom of the pan.
- 5
Transfer the dough to a large bowl and let cool for 5 minutes, stirring occasionally, so the eggs don't cook when added.
- 6
Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth, glossy, and holds a thick, pipeable consistency.
- 7
Transfer the dough to a piping bag fitted with a large round or star tip and pipe 24 mounds, about 1 1/2 inches wide, onto the prepared baking sheets, spacing them 2 inches apart.
- 8
Smooth any peaks with a wet fingertip, then bake until puffed, golden brown, and firm to the touch, about 25 to 30 minutes, without opening the oven door during baking.
- 9
Turn off the oven, pierce each puff with a small knife to release steam, and let them cool completely in the oven with the door slightly ajar before filling.