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Choux Pastry (Pâte à Choux)

Choux Pastry ( Pâte à Choux )
Choux Pastry ( Pâte à Choux ) pictures (3 of 6)

Choux pastry is a pastry dough used in many desserts, for example: cream puffs, profiteroles, French beignets, and gougères (cheese puffs). I have loved choux pastry since I was a child, snacking non-stop on cream puffs, not knowing that it was called choux pastry until much later in life.

Choux Pasty  (Pate a Choux)

Now that I have a son, I often make choux pastry for him and offer it to him during snack time. He absolutely loves it, even though he is a picky eater. What’s not to love about these light, fluffy, airy, buttery, and eggy pastry? What I love about choux pastry is that it’s so easy to make, takes only five (5) ingredients that you will always have, and the baking process takes only 10 minutes. What’s more, once you make the choux pastry, you can easily make them into cream puffs, profiteroles, ice cream dessert (just add a scoop of ice cream), etc. You can also be creative and stuff savory filling (think chicken salad) into the puff pastry and make it into a light meal. If you love cheese, add some cheese and you have the addictive gougères. The possibilities are endless!

For baking, you can use a pastry bag for piping. However, you can easily pipe the dough using a plastic bag such as Ziploc bag.  Just cut off a small corner at one of the bottom sides and transfer your dough inside the bag. Anyway, 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 10 minutes will help.

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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.

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