Choux Pastry Recipe

Choux Pastry Recipe – Classic French Puff Pastry Choux pastry is a light and airy dough used to make cream puffs, éclairs, and other delicate pastries. It puffs up without baking powder or yeast because the steam inside creates air pockets. Ingredients: For the Choux Pastry: • 1cup (120ml) water • ½ cup (113g) unsalted butter • 1 tbsp sugar (for sweet pastries; optional) • ½ tsp salt • 1 cup (125g) all-purpose flour • 4 large eggs • 1 tsp vanilla extract (optional, for sweet pastries) For the Filling (Optional for Cream Puffs): • 1cups (500ml) heavy whipping cream • 1 cup mascarpone • ¼ cup (30g) powdered sugar • 1 tsp vanilla extract For Topping: • Powdered sugar (for dusting) • Melted chocolate (for éclairs) Instructions: Step 1: Preparing the Dough 1. In a pan over medium heat, combine water, butter, sugar, and salt. Stir until the butter melts and the mixture starts to boil. 2. Reduce the heat to low, add flour all at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. 3. Continue stirring for 1-2 minutes to remove excess moisture. Step 2: Incorporating the Eggs 4. Transfer the dough to a mixing bowl and let it cool for 5 minutes. 5. Add eggs one at a time, mixing well after each addition. The dough should be smooth, glossy, and thick enough to pipe. Step 3: Shaping and Baking 6. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. 7. Transfer the dough to a piping bag fitted with a round or star tip. Pipe small mounds for cream puffs or long strips for éclairs. 8. Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 175°C (350°F) and bake for 20-25 more minutes until golden brown and fully puffed. 9. Turn off the oven, crack the door slightly, and let them sit for 10 minutes to prevent deflating. Step 4: Filling and Decorating (Optional for Cream Puffs and Éclairs) 10. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. 11. Once the pastries have cooled, fill with whipped cream using a piping bag. 12. Dust with powdered sugar or drizzle with melted chocolate for éclairs. Tips for Perfect Choux Pastry: ✅ Do not overmix the dough to keep it light and airy. ✅ Do not open the oven during baking, or the pastries may collapse. ✅ For savory puffs, omit the sugar and fill with cream cheese or other savory fillings. This classic French pastry is delicious and elegant, perfect for parties or afternoon tea! Enjoy!