Choux pastry (pâte à choux)

Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
524K 3.7/5 based on 61 reviews
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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 will 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
1,435 Kcal or 6,008 Kj29 gr149 gr109 gr
72 %11 %14 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
387 Kcal or 1,620 Kj8 gr40 gr29 gr
19 %3 %4 %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 other recipes using this recipe


Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
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Mini Mont-Blanc choux puffs
Mini Mont-Blanc choux puffs

These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
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Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
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The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
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A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
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