Classic choux pastry – choux and eclairs

Ingredients

• 100 g Butter (82 % fat) (High‑fat butter, ideal for choux pastry.)
• 125 g Water (Cold water)
• 125 g Whole milk (Whole milk for richer flavor.)
• 150 g Type 55 flour (All‑purpose flour, sifted.)
• 4 g Salt (About ½ teaspoon.)
• 10 g Sugar (White sugar or 1 packet of vanilla sugar.)
• 4 units Medium eggs (Free‑range chicken eggs, at room temperature.)
• 5 ml Vanilla extract (optional) (1 teaspoon, adds a fragrant note.)

Instructions

1. Melt the butter with water and milk

   In a stainless steel saucepan, combine the butter, water and milk. Heat over medium heat, stirring gently until the butter is completely melted, without allowing the liquids to evaporate.

   Time: PT5M

2. Bring to a boil

   Increase the heat and bring the mixture to a true boil (not just a simmer).

   Time: PT1M

3. Add the flour all at once

   Remove the saucepan from the heat and immediately add the 150 g of flour in one go. Stir vigorously with the whisk for about 30 seconds until the dough forms a smooth ball.

   Time: PT1M

4. Dry the dough

   Return the saucepan to very low heat and let the dough dry for 3 minutes, stirring constantly. The surface of the dough should form a thin, slightly golden film.

   Time: PT3M

5. Let cool slightly

   Remove the saucepan from the heat and let the dough rest for 1 minute so it is no longer too hot before adding the eggs.

   Time: PT1M

6. Incorporate the eggs one by one

   Transfer the dough to the bowl of the stand mixer. Add the eggs one at a time, beating between each addition until the egg is fully absorbed before adding the next. The dough should become smooth, glossy and form a “beak” when the spatula is lifted.

   Time: PT5M

7. Prepare the piping bag

   Spoon the dough into a piping bag fitted with a star tip. Tap the bag against the side of the bowl or use a small knife to push air out of the bag, eliminating air bubbles.

   Time: PT2M

8. Preheat the oven

   Preheat the oven to 180°C on convection mode. Preheating takes about 10 minutes.

   Time: PT10M

   Temperature: 180°C

9. Pipe the choux/eclairs

   On a baking sheet lined with parchment paper, pipe dough mounds 3 cm in diameter for choux or strips 12 cm long for eclairs. Leave about 2 cm space between each piece.

   Time: PT5M

10. Initial bake

    Place the sheet in the oven and bake for 30 minutes at 180°C without opening the oven door.

    Time: PT30M

    Temperature: 180°C

11. Finish at lower temperature

    Lower the temperature to 150°C and continue baking for an additional 7 minutes to thoroughly dry the interior of the choux/eclairs.

    Time: PT7M

    Temperature: 150°C

12. Cool on a rack

    Remove the sheet from the oven and immediately transfer the choux/eclairs to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

2 g

Carbohydrates

8 g

Fat

3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Butter (82 % fat): Vegetable margarine (82 % fat)
• Instead of Whole milk: Semi‑skimmed milk, Unsweetened almond milk
• Instead of Type 55 flour: All‑purpose flour
• Instead of Sugar: Vanilla sugar
• Instead of Medium eggs: Large eggs (adjust to 3‑4)
• Instead of Vanilla extract (optional): Vanilla sugar

Equipment Needed

• Stainless steel saucepan (20‑25 cm)
• Whisk or wooden spoon
• Stainless steel or glass bowl
• Electric mixer or stand mixer
• Silicone spatula
• Piping bag with star tip (type 12)
• Baking sheet
• Parchment paper
• Oven
• Cooling rack
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Bring the mixture to a true boil before adding the flour
• Dry the dough without over‑cooking (2‑3 min)
• Let the dough cool slightly before adding the eggs
• Incorporate each egg until fully absorbed
• Do not open the oven during the first 30 minutes of baking
• Finish at 150°C to thoroughly dry the interior

Chef Tips from the Video

• Use a stainless steel saucepan to avoid evaporation of the milk and water.
• Pressurize the piping bag by tapping the bottom of the bowl to eliminate air bubbles.
• Dry the dough over very low heat and watch for a thin film forming at the bottom of the saucepan.
• When the dough forms a “beak” as you lift the spatula, it is ready to be piped.

Troubleshooting

Storage

Refrigerator: Store unfilled choux in an airtight container for 1‑2 days in the refrigerator.

Freezer: Cooked choux can be frozen for 1 month in a freezer bag; thaw at room temperature before filling.

Room temperature: At room temperature, choux stay soft for up to 2 hours, then they dry out.

Make-Ahead Tips

• Choux pastry can be prepared ahead and kept refrigerated for 2‑3 hours before piping.
• Baked choux can be filled the same day to prevent them from becoming soggy.