How to make choux pastry (pâte à choux) perfectly every time to use in recipes for profiteroles, éclairs, cream puffs and so much more. Recipe with step-by-step photos.
If you don’t have an electric stand mixer or electric beaters, you can, of course, make the choux pastry by hand if you don’t mind an upper-body workout. Simply use a wooden spoon to beat the egg into the mixture, one at a time, until the egg is fully incorporated and the mixture is smooth before adding the next egg. As you add each egg, the mixture will look like it has curdled, but keep beating the mixture until it comes together.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.