Choux pastry

Recipe Overview

• Prep time: 20 mins
• Bake time: 25–30 mins
• Yields: About 20-24 small puffs or 12 éclairs

Ingredients

• The Liquids & Fat:
  • 1/2 cup (1 stick) unsalted butter, cut into small cubes
  • 1/2 cup water
  • 1/2 cup whole milk (using half milk, half water gives the best balance of tenderness and crispness)
  • 1 tablespoon granulated sugar (omit or reduce to a pinch if making savory pastries)
  • 1/4 teaspoon salt
• The Flour & Eggs:
  • 1 cup all-purpose flour (sifted)
  • 4 large eggs (at room temperature)

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Melt and Scald: In a medium saucepan, combine the butter, water, milk, sugar, and salt. Heat over medium heat until the butter is completely melted and the liquid comes to a rolling boil.
3. Add the Flour (Panada Step): Immediately remove the pan from the heat. Dump all the flour in at once. Vigorously stir with a wooden spoon or silicone spatula until a thick, smooth dough ball forms and pulls away cleanly from the sides of the pan (about 1 minute).
4. Dry the Dough: Return the saucepan to low heat, stirring constantly for 1 to 2 minutes. You will see a thin, slightly sticky film form on the bottom of the pan, and the dough will become smooth and slightly translucent. This cooks out excess moisture so the pastry can hold its shape.
5. Cool Slightly: Transfer the warm dough to a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) and let it cool for 3 to 5 minutes so it doesn’t scramble the eggs.
6. Incorporate the Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition. The dough will look like it’s breaking or curdling at first—keep mixing! By the fourth egg, the batter should become smooth, glossy, and thick, falling slowly from the spatula in a “V” shape or ribbon.
7. Pipe the Pastry: Transfer the dough into a piping bag fitted with a round or star tip. Pipe 1.5-inch mounds (for cream puffs/profiteroles) or 4-inch logs (for éclairs) onto your prepared baking sheet, leaving space between them for expansion. Gently smooth down any pointy tips with a wet finger.
8. Bake: Bake at 425°F (220°C) for 15 minutes (this creates the steam that puffs them up). Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15 to 20 minutes, until they are deeply golden brown and crisp.
9. Dry Out the Centers: Turn off the oven, poke a tiny hole in the bottom or side of each pastry with a skewer to let the trapped steam escape, and leave them in the turned-off oven with the door cracked for 10 minutes. This ensures they stay crisp and don’t collapse.

Baker’s Tips for Success

• Never Open the Oven Early: Opening the oven door during the first 15 minutes lets the steam escape and will cause your choux pastry to deflate flat.
• Filling Options: Once cooled completely, fill your choux shells with pastry cream, whipped cream, or vanilla ice cream using a piping bag inserted into the bottom!