Choux Pastry

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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.



  1. Place the water, butter and salt into a medium saucepan over medium heat for a few minutes until the butter has melted and the water has just begins to boil.
  2. Take the pan off the heat.
  3. Add the flour.
  4. Beat everything together with a wooden spoon until the mixture comes together in a thick ball of dough and comes away from the sides of the pan. What you are also trying to do is make sure that the liquid has been absorbed by the flour and that any excess moisture has evaporated.
  5. Tip the hot dough into the bowl of an electric stand mixer (see Kitchen Notes if you are making the choux pastry by hand).
  6. Using the flat paddle attachment, beat the mixture for a few minutes to knock out the air and to cool it down slightly.
  7. Add one egg, and beat until the egg has been fully incorporated.
  8. Add the remaining eggs, one at a time, and continue beating until the pastry is thick and smooth. You may not need all of the eggs.
  9. The choux pastry is ready to use. Please refer to a specific recipe using choux pastry for oven temperatures and baking times (see recipe suggestions below in Kitchen Notes).

Kitchen Notes

Chocolate Chip Chouquettes
Chocolate Éclairs
Profiteroles with Chocolate Ganache

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.