Choux pastry recipe, or boiled dough, is a type of dough that most people think is very difficult to make. Admittedly, it does take some muscle (though you can actually get by just fine with a food processor), but difficult? No, definitely not.
With this easy, step-by-step basic recipe for choux pastry, you’ll whip up choux pastry in no time for the most delicious, airy cream puffs.
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Eve’s Tip
We’re all familiair with cream puffs and for good reason, as they are simple and delicious. But why not fill your choux pastry with a savory filling? You’ll be surprised at what can you do with this simple recipe. I love filling them with cream cheese and herbs.
Making Choux Pastry Yourself
My grandma used to make the most delicious cream puffs for birthdays. Now, my grandma was an incredible cook and baker – I definitely didn’t get my love of cooking from a stranger 😉. Whenever I make choux pastry, I always think of her.
Because cream puffs are so easy to prepare and you can fill them with just about anything (think savory cream puffs with a herb cream cheese filling, or cream puffs – perhaps dipped in chocolate to create mini chocolate puffs. Or fill them with fresh fruit in the summer), they’re ideal for serving at birthday parties.
The Perfect Party Treat
Other easy and delicious single-serving party treats are these;
- Blueberry Muffins, classic and very delicious
- Millionaires Shortbread, a great combination
- White Chocolate Raspberry Cookies, my favorite kind of chocolate chip cookie
- Danish Pastry, flaky puff pastry with cream and fruit.. delish!
A Foolproof Choux Pastry Recipe
Choux pastry is made from equal parts milk, water, butter, and flour. For every 100 grams / 3.5 oz of each ingredient, add 1 whole egg. Sometimes it can be a bit tricky to make. For example, they might not rise properly in the oven, the dough might burn, or they might collapse after baking. Have I scared you off yet?
Don’t click away just yet, I’m going to give you all the tips you need so you can make the most delicious cream puffs yourself with this simple basic recipe for choux pastry! Be sure to read the FAQ below to get answers to all your questions.
FAQ Choux Pastry
When is the dough ready?
The dough should be smooth, glossy, and thick enough to hold its shape while still being soft enough to pipe. To check the consistency, lift your spatula out of the dough. The dough should slowly fall from the spatula, forming a V-shape.
Start checking the consistency after adding the seventh egg. You may not need all the eggs, so add the remaining egg gradually, checking the dough as you go. If the dough becomes too runny, it’s difficult to fix.
My puffs won’t rise up in the oven
If your cream puffs don’t rise properly, they may need more time in the oven. Choux pastry relies on steam to puff up, so it’s important that the oven is hot enough and the pastry has enough time to bake.
Avoid opening the oven door too early, as this can cause the puffs to collapse. If they’re still pale or soft, bake them a little longer until they’re golden brown and firm. Keep in mind that baking times can vary depending on your oven.
My puffs ended up flat, not airy
Flat cream puffs can have several causes. One common mistake is not cooking the flour mixture long enough before adding the eggs. This step helps remove excess moisture and allows the dough to absorb the eggs properly.
Adding too much egg can also make the dough too thin, causing the puffs to spread instead of rise. Finally, make sure your cream puffs are fully baked before removing them from the oven. Underbaked puffs can collapse as they cool.
Can I make the dough without a food processor?
Absolutely! You can mix choux pastry by hand using a sturdy wooden spoon or spatula. It takes a little more effort, but it works just as well.
Alternatively, use a hand mixer with beaters or a stand mixer with a paddle attachment. Just make sure the cooked flour mixture has cooled slightly before adding the eggs, one at a time.
What can I use instead of a piping bag?
If you don’t have a piping bag, a sturdy zip-top plastic bag works well. Spoon the choux pastry into the bag, push the dough toward one corner, and snip off the tip.
You can also use two spoons to scoop small mounds of dough onto your baking sheet. They might not look quite as uniform, but they’ll taste just as delicious!
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Ingredients
- 200 gram milk
- 200 gram water
- 200 gram unsalted butter (Lurpak)
- 200 gram flour
- 8 * eggs (medium)
- salt
Equipment
- Piping bag
- Baking sheet
- Parchment paper
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit with top and bottom heat.
- Take a small saucepan with a thick bottom and heat the milk, water, and butter in it until the butter has melted and the mixture begins to boil.
- Remove the saucepan from the heat and add the flour along with a generous pinch of salt. Mix everything together with a whisk, then return the saucepan to the heat. Set the heat to low/medium.
- Using a spatula, keep stirring the dough regularly, and cook the choux pastry for about 10 minutes until it forms a firm ball of dough.
- Place the ball of dough in a food processor fitted with the flat beater, turn it on, and add the eggs one at a time. Don’t add another egg until the previous one has been fully incorporated.
- Mix well until you have a nice, smooth dough. Transfer the dough to a piping bag and pipe small, walnut-sized balls of choux pastry onto a baking sheet lined with parchment paper. Be sure to leave some space between the choux pastries, as they will expand in the oven.
- Bake the profiteroles in the oven for about 20-25 minutes, until they’re golden brown and cooked through. Let them cool, then fill them as desired. Enjoy!
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