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Basic Choux Pastry (Cream Puff Shells) Recipe

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4.1 from 12 reviews

This recipe guides you through making classic basic choux pastry, a versatile dough used for delicate pastries like cream puffs and eclairs. The recipe includes detailed instructions and troubleshooting tips to ensure perfect puffed and golden pastries every time.

Ingredients

Liquid Ingredients

  • 240 mL water (1 cup)
  • ½ tsp vanilla extract (optional)
  • 226 g eggs, weighed with shell, about 4 large eggs

Dry Ingredients

  • 133 g all-purpose flour, sifted (4.7 oz / 1⅛ cup; use 145 g for a firmer shell)
  • ½ tsp sea salt (use less if using table or fine salt)
  • 1 tbsp white sugar (optional)

Fat

  • 115 g unsalted butter (4 oz / 1 stick, cubed and at room temperature)

Instructions

  1. Preheat oven: Set your oven to 375°F (190°C) to get it ready while you prepare the dough.
  2. Combine initial ingredients: In a saucepan over medium heat, place the water, salt, sugar, vanilla extract (if using), and cubed butter. Stir occasionally until the mixture starts to boil and the butter is melted.
  3. Add flour to form dough: Remove the saucepan from the heat, then add all the sifted flour at once. Stir vigorously with a wooden spoon or spatula until the flour fully absorbs the liquid and forms a dough.
  4. Cook the dough: Return the pan to medium heat. Stir and move the dough continuously for 1 to 3 minutes until it pulls away from the sides, forms a slight film or oil droplets on the bottom, and holds its shape firmly when a spoon is stuck upright into it.
  5. Cool and incorporate eggs: Transfer the dough to a mixing bowl and allow it to cool for a few minutes. Using a hand mixer or whisk, beat the dough while adding the eggs one at a time, mixing well after each addition. Stop adding eggs once the dough reaches a glossy, pipeable consistency—it may not require all the eggs.
  6. Prepare baking tray: Line a baking tray with parchment paper, then optionally mist or lightly sprinkle water on the surface to prevent sticking.
  7. Pipe the choux pastry: Using a piping bag with a large tip (Wilton 1A or 2A recommended) or a spoon, pipe or spoon the dough into the desired shape, typically 1.5 to 2 inch rounds. Use a damp finger to smooth pointed peaks on the shaped dough.
  8. Bake the pastry shells: Bake in the center of the preheated oven for 30 to 40 minutes without opening the oven door before 25 minutes have passed. A longer bake time gives drier shells. For larger profiteroles, adjust temperature and time accordingly.
  9. Dry out the shells: In the last 5 to 10 minutes of baking, prick each pastry shell gently with a skewer or toothpick. Continue baking to dry out the shells thoroughly.
  10. Cool the choux pastry: Remove the baked shells from the oven, cool completely in a draft-free, moderately warm area. Cooling in an open but turned off oven is ideal but not essential.
  11. Serve or store: Fill with your preferred sweet or savory fillings and serve immediately. Store cooled shells in an airtight container for up to one day or freeze for longer storage.

Notes

  • For larger profiteroles, bake at 420°F for 10 minutes, then reduce to 350°F and bake for 20-30 minutes until deep golden and puffed.
  • You can substitute bread flour for all-purpose flour to create a thicker, sturdier choux pastry.
  • Replacing half of the water with milk results in softer, more flavorful choux pastry shells.
  • Do not open the oven door before 25 minutes of baking to prevent collapse.
  • Use fresh eggs and ensure dough temperature is manageable before adding eggs for best results.

Find it online: https://marthatasty.com/basic-choux-pastry-cream-puff-shells-recipe/