Choux pastry — the foundation of everything

Choux pastry is the gateway to countless classics: choux buns, éclairs, religieuses, Paris‑Brest, gougères… Here is a precise version, with the right texture and baking cues to get consistent results.

Yield and timing

  • Yield: ~25–30 small choux (Ø 3–4 cm) or 12–14 chouquettes, or 10–12 mini éclairs.
  • Prep: 20 min
  • Bake: 25–35 min depending on size and oven

Ingredients (base)

  • 125 g water
  • 125 g whole milk (or 250 g water for a drier, crisper dough)
  • 100 g butter (salted, or unsalted + 2 g salt)
  • 5 g sugar (optional, keep for sweet versions)
  • 150 g all‑purpose flour, sifted
  • 200–250 g beaten whole eggs (about 4–5 medium eggs) — incorporate gradually

Optional depending on use:

  • Craquelin (crisp topping) for chouquettes: 50 g light brown sugar, 50 g flour, 40 g soft butter (roll thin and cut into discs)
  • Grated cheese (gougères): 80–100 g Comté or Gruyère + pepper

Equipment

  • Heavy‑bottomed saucepan
  • Flexible spatula + wooden spoon
  • Stand mixer or whisk + elbow grease
  • Piping bag + plain tip Ø 10–12 mm (or star tip for éclairs)
  • Baking sheet + silicone mat or parchment

Step‑by‑step

  1. Preheat the oven
    • Conventional heat recommended. Preheat to 200 °C / 390 °F.
  2. Make the panade (paste)
    • In the saucepan: water, milk, diced butter, salt, and sugar. Bring just to a boil.
    • Off the heat, dump in the sifted flour at once. Stir vigorously with the spatula.
    • Return to medium heat and dry out 1–2 minutes, stirring: a thin film forms on the bottom, the dough becomes smooth and pulls away from the sides.
  3. Into the bowl and cool slightly
    • Transfer the warm panade to the mixer bowl (paddle) or a mixing bowl. Let cool 3–5 min so the eggs don’t scramble.
  4. Incorporate the eggs
    • Beat the eggs together. Add in 4–5 additions, mixing well between each.
    • Texture cue: the dough should form a supple, glossy ribbon. When you lift the spatula, the dough falls and forms a “bird’s beak” that slowly folds back on itself. If too firm, add a little more beaten egg; if too loose, you added too much egg — dry the dough 20–30 s back in the saucepan over low heat.
  5. Pipe
    • Fill a piping bag fitted with a plain tip. Pipe even mounds (Ø 3–4 cm) or logs for éclairs, holding the bag vertical. Smooth points with a slightly wet fingertip.
    • For chouquettes: sprinkle pearl sugar. For gougères: dust with grated cheese.
  6. Bake
    • Bake at 200 °C / 390 °F for 10 min without opening the door, then lower to 170–175 °C / 338–347 °F and continue 15–20 min until well colored and dried.
    • Tip: at the end, wedge the door open 2–3 min (wooden spoon) to vent steam and lock in crispness.
  7. Cool
    • Cool on a rack. If filling later, poke a small hole underneath to let moisture escape.

Visual and technical cues

  • Well‑dried panade = matte dough, a ball that detaches easily, thin film at the bottom of the pan.
  • Ready‑to‑pipe dough = satiny surface, a finger trace that slowly closes, a bird’s beak at the spatula tip.
  • Baked choux = light, well risen, evenly golden, sound hollow when tapped.

Variations and uses

  • Sweet: cream‑filled choux, Paris‑Brest, religieuses, St‑Honoré, chouquettes.
  • Savory: gougères (add cheese after the eggs), small appetizer puffs.
  • Craquelin: roll to 2 mm between two sheets, cut discs and place on each mound before baking for a neat, crackly top.

Troubleshooting

  • Choux that collapse: oven opened too early or insufficient drying — extend baking and do not open for the first 20 minutes.
  • Dough too runny: too much egg — dry gently over low heat while stirring.
  • Poor rise: panade not dried enough or oven too cool — nail step 2 and ensure strong initial heat.

Notes

  • For very neat éclairs, prefer a fine star tip and conventional heat.
  • The amount of egg varies with flour and ambient humidity: trust the texture cues more than the exact weight.

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