New Recipes

Choux Pastry (Pâte à Choux)

Choux Pasty  (Pate a Choux)


Choux Pastry (Pâte à Choux) Recipe

Prep Time: 15-20 Minutes | Bake Time: 30 Minutes
Adapted from: Michael Ruhlman


1 stick unsalted butter (1 stick of butter = 113.5 grmas or 4 oz. or 1/2 cup or 8 tablespoons)
Scant 1 cup water
1/4 teaspoon salt
4 small eggs or 1 cup eggs
1 cup all-purpose flour


Put the butter and and water into a saucepan on low heat.

Add in the flour and salt, turn heat to simmer. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.

Transfer the dough to a different container and leave to cool for about 5 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.

Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.

Bake in a preheated oven at 425 F (220C) for about 10 minute, and then at 375F (190C) for 20 minutes or until they turn golden brown. Remove from oven and serve warm.

Cook’s Notes:
  1. Some eggs are bigger (or more “watery”) than the others. Use small eggs or just barely 1 cup of eggs if you can’t decide on the size of the eggs.
  2. In warmer countries, the pastry dough might be too “runny” and hard to form a shape when you’re ready to bake the choux pastry. Chill in the fridge for about 20 minutes before piping them for baking.
  3. You can use aluminum foil for baking but not ideal as the bottom will be burned. I ran out of baking sheet hence I used aluminum foil.

Enter to Win FREE Prizes

Kitchen Supreme Bundle Giveaway
Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway

16 COMMENTS... read them below or add one

  1. Yenny

    Your choux buns turned out nicely :) In my experience, I never line the baking tray with baking paper, I just brush it with margarine. It turned out nicely too, no burning.

    • sue

      I too was wondering about the temp of the eggs. It was a warm day when I tried this and did to batches that were not usable. I think it would help to see pics of the consistency of the dough in the stages it goes through when cooking. The first batch I thought I did not cook it enough so the second batch I cooked it longer but thought maybe I beat the eggs too long. Either way the dough did not set up enough to use it.

  2. Paola

    They are not so easy to make when you are in the hot, wet weather, I put the dough for more than 20 minutes in the fridge and it is still runny.

  3. June

    Why do the cream puffs at the bakery shop is crispy and does not flatten when it is cooked and cooled. Mine always looks nice when just taken out of the oven but unfortunately later in the day it is slightly flatten and soft.

Leave a Comment

Your email address will not be published. Required fields are marked *