Be it baking or cooking, choux pastry is a staple in French cuisine, appearing in dozens of sweet and savory recipes.

Be it baking or cooking, choux pastry is a staple in French cuisine, appearing in dozens of sweet and savory recipes. While the thought of making choux pastry from scratch triggers feelings of apprehension in many, using precise measurements and the right technique will reveal there’s no reason to fear choux. This recipe produces the perfect soft and airy texture for sweet recipes. For the savory version, use the same technique but adjust the ingredients as per the variation.

This recipe features in our cookbook, French Cooking Academy: 100 Essential Recipes for the Home Cook

Makes 25 choux puffs

For the Choux Pastry

4.2 fl oz (125 ml) water

4.2 fl oz (125 ml) whole milk

3.5 oz (100 g) unsalted butter, cut into small cubes

½ tsp salt

1 tbsp (12.5 g) sugar

5.3 oz (150 g) all-purpose flour

8.5 oz (240 g) beaten egg (from 5 large eggs), at room temperature

3 tbsp (25 g) powdered sugar, to sprinkle over the choux

Variation

For the savory version used to make preparations llike Gougères, follow the same process but with the following ingredients:

8.4 fl oz (250 ml) water

3.5 oz (100 g) unsalted butter

½ tsp salt

5.3 oz (150 g) all-purpose flour

8.5 oz (240 g) beaten egg (from 5 large eggs), at room temperature

MISE EN PLACE

You will need a piping bag fitted with a straight tip to pipe the choux. You can use a stand mixer fitted with a paddle attachment to mix the dough or mix by hand using a bowl and a wooden spoon.

Preheat the oven (conventional oven or with fan turned off) to 430°F (220°C).

Line a baking sheet with parchment paper.

METHOD

1. In a medium-sized saucepan, combine the water, milk, butter, salt and sugar and bring to a boil, stirring constantly to help the butter melt into the liquid. As soon as the liquid starts to boil, turn off the heat and add the flour all at once. Stir with a wooden spoon to form a ball of dough and mix constantly until it becomes smooth.

2. Place the pan back over medium heat and stir constantly for 1 minute, or until the dough becomes smooth and shiny and a film forms at the bottom of the pan. Transfer the dough to the stand mixer bowl and stir the dough for 1 minute on medium speed. (This is necessary to release excess heat in the dough.)

3. Add one-third of the beaten eggs at a time to the dough (still on medium speed) waiting until each portion of egg is fully incorporated before adding the next. When done, the batter should be smooth and glossy.

4. To lay the choux,  spoon the dough into the piping bag and hold it firmly in a vertical position to pipe walnut-sized mounds onto the baking sheet, leaving a 1½-inch (3-cm) space between the mounds. For éclairs, pipe the mixture into 5-inch (12-cm) long lines. Use a fork dipped in water to flatten the pointy top of each choux, then sprinkle with the powdered sugar.

5. Lower the oven temperature to 375°F (190°C) and immediately slide the pan of choux into the oven. Bake for 30 minutes, or until golden brown. (No matter what happens, never open the oven door while the choux are cooking.) When cooked, leave the choux to rest on a cooling rack before serving.

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