Choux pastry (pâte à choux)

Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
511K 61 3.7
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Last modified on: February 13th 2022

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For 400 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
21 min.43 min.1 hour 4 min.
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Step by step recipe

Stage 1 - 3 min.
Choux pastry (pâte à choux)
Preheat oven to 410°F (210°C).


Stage 2 - 5 min.
Choux pastry (pâte à choux)
Pour 60 ml milk and 60 ml water into a pan, add 60 g butter, 2 g fine (or table) salt and 4 g caster sugar.

Stage 3 - 7 min.
Choux pastry (pâte à choux)
Heat on medium heat until butter is completely melted.

Stage 4 - 1 min.
Choux pastry (pâte à choux)
Remove pan from heat, and 75 g flour.

Stage 5 - 2 min.
Choux pastry (pâte à choux)
Mix well with a spatula or a maryse, the choux dough will form a "ball".

Stage 6 - 1 min.
Choux pastry (pâte à choux)
Put pan on low heat, and stir dough for one minute to dry it.

Stage 7 - 2 min.
Choux pastry (pâte à choux)

By hand

Pour the ball into a small bowl.

Stage 8 - 5 min.
Choux pastry (pâte à choux)
Pour beaten eggs step by step...

Stage 9
Choux pastry (pâte à choux)
...and whisk to mix.

Stage 10
Choux pastry (pâte à choux)
Note:The more eggs you add, the more difficult the dough will be to mix. If you need to, you can use a spatula or a maryse instead of a whisk.

Stage 11
Choux pastry (pâte à choux)
Your handmade choux pastry is ready.

Stage 12
Choux pastry (pâte à choux)

With a mixer

Pour the ball into the bowl of a mixer.

Stage 13
Choux pastry (pâte à choux)
Start up at minimum speed.

Stage 14
Choux pastry (pâte à choux)
Gently pour the eggs into the bowl of the mixer while it is moving, until completely incorporated.

Stage 15
Choux pastry (pâte à choux)
Increase the speed of the mixer a little and continue beating for a minute or two to aerate the dough a little.

Stage 16
Choux pastry (pâte à choux)
Your choux pastry mixer made is ready.

Stage 17 - 3 min.
Choux pastry (pâte à choux)


Place a sheet of parchment paper on a baking sheet.

Pour the choux pastry into a piping bag.

Stage 18 - 5 min.
Choux pastry (pâte à choux)
Make choux with the forcing bag, in shape and size of your choice, here small round choux.

Don't forget that dough will rise and spread during cooking, so choux must not be too close together.

Stage 19
Choux pastry (pâte à choux)
If you're not easy with forcing bag, you may have unwanted small peaks on top of choux

Stage 20
Choux pastry (pâte à choux)
In this case, flat the peak using a teaspoon soaked in milk...

Stage 21
Choux pastry (pâte à choux) get a well rounded top.

Stage 22
Choux pastry (pâte à choux)
Other solution, use craquelin (sweet cracker dough) which give a real professional look.

Stage 23 - 30 min.
Choux pastry (pâte à choux)


Put in the oven for about 30 minutes.

Remove choux from the oven as soon as they are browned.

Note: Don't open the oven door during cooking, because the drop in temperature will make your choux collapse.

Leave to cool on a wire rack
According to whether the choux pastry will be used for a sweet or savoury recipe, you can double the quantity of sugar or salt to accentuate the taste. For example: you want to make sweet cream puffs, make this recipe with 2 g salt and 5 g sugar, for salted cream puffs (with bechamel sauce for example) use 2 g sugar and 5 g salt.
Choux pastry cooked: several hours.
Home made, but after Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,268 Kcal or 5,309 Kj27 gr120 gr95 gr
63 %10 %11 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
342 Kcal or 1,432 Kj7 gr32 gr26 gr
17 %3 %3 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Egg
How much will it cost?
  • For 400 g : 0.89 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

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Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
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Pets de nonne
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These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar. [Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].
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Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
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See all recipes that use it
This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Mouna, Fish in a seed crust, Clementine Creamy, Chocolate mug cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Coconut tuiles, Grapefruit moelleux, Toasted almond cake, Foie gras fingers, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Lemon and grated apple tart, Traditional nutty choc-chip cookies, Sautéed green vegetables, Gratin of chicken with rice and sautéed mushrooms, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Gougères, Polpete, Jam doughnuts, Chocolate sauce, Chocolate rolls (petits pains), ... All
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