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baking

Choux Pastry (Pâte à Choux)

The base for éclairs, profiteroles, gougères, and Paris-Brest. Choux is unusual: you cook the dough on the stovetop first, then beat in eggs one at a time until it reaches the right consistency — a glossy paste that falls from a spoon in a thick V-shape. Steam does the leavening. No baking powder needed.

Prep: 15 min Cook: 30 min Total: 45 min Serves: 24

Instructions

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper.

  2. Combine water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a full rolling boil, making sure the butter is completely melted.

  3. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the pan.

  4. Return to medium heat and stir for 1 to 2 minutes to cook out some moisture. A thin film will form on the bottom of the pan. Transfer the dough to a stand mixer fitted with the paddle attachment (or use a bowl and a wooden spoon).

  5. Add the eggs one at a time, beating thoroughly after each addition. The dough will look broken and slippery at first, then come together. After all 4 eggs, the dough should be glossy and fall from the paddle in a thick V-shape.

  6. Pipe or spoon the dough onto the prepared baking sheets (tablespoon-sized mounds for profiteroles, 4-inch logs for éclairs). Leave 2 inches between each.

  7. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 18 to 20 minutes more, until deep golden and hollow-sounding when tapped. Do not open the oven during the first 20 minutes.

  8. Pierce each pastry with a small knife to release steam. Cool completely on a wire rack before filling.