Classic Homemade Choux Pastry
A classic French choux pastry dough offers a versatile base for preparing beignets, cream puffs, and eclairs.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 425 F for baking applications.
-
In a heavy saucepan, combine milk, water, sugar, salt, and butter; bring to a boil.
-
Remove from heat, add all flour at once, and stir vigorously to incorporate.
-
Return pan to medium heat; stir quickly for 1-2 minutes until the dough forms a smooth ball and a thin film coats the pan bottom.
-
Transfer dough to a stand mixer; mix on low with a paddle attachment for one minute to release heat.
-
Increase mixer speed to medium; gradually add eggs, ensuring full incorporation after each addition.
-
Pipe or spoon dough onto a greased or parchment-lined baking sheet, leaving 2 inches between each piece; form 1.5-inch mounds for cream puffs or 4-inch ribbons for eclairs.
-
Bake at 425 F for 10 minutes, then reduce oven to 375 F and bake for an additional 25-30 minutes until golden and crisp.
-
Turn off the oven, open the door halfway, and let pastries cool inside for 30 minutes.
-
Remove from oven and cool completely before filling or serving.
-
Fill and serve.