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Close-up of classic choux pastry puffs dusted with powdered sugar, showing the light hollow inside

Classic Choux Pastry

Light, crisp choux pastry puffs made on the stovetop, then piped and baked until golden. Dust with powdered sugar or fill as you like.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 puffs
Course: Dessert
Cuisine: French
Calories: 110
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Choux Dough
  • 3/4 cup + 1 1/2 Tbsp water 200 ml
  • 1 Tbsp + 2 tsp sugar 20 g
  • 1/2 tsp salt
  • 1/4 cup + 1 tsp oil 65 ml
  • 1 cup all-purpose flour 120 g
  • 3 large eggs
For Finishing
  • 1 large egg for brushing
  • Powdered sugar as needed for dusting

Equipment

  • Saucepan
  • Wooden spoon or sturdy spatula
  • Mixing bowl
  • Hand mixer or stand mixer
  • Piping bag
  • Round piping tip (or snipped zip-top bag)
  • Cookie sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. In a saucepan, bring the water, sugar, salt, and oil to a boil.
  2. Add the flour all at once and stir vigorously until a thick dough forms and pulls away from the sides of the pan.
  3. Transfer the dough to a mixing bowl. Beat in the eggs one at a time until the dough is smooth, glossy, and pipeable.
  4. Transfer the dough to a piping bag fitted with a round tip. Line a cookie sheet with parchment paper.
  5. Pipe small mounds of dough onto the parchment, spacing them apart.
  6. Beat the remaining egg and brush a thin layer over the tops of the piped dough.
  7. Bake at 400°F (200°C) for about 25 minutes, or until the choux puffs are fully risen, crisp, and deeply golden.
  8. Cool, then dust with powdered sugar before serving.

Nutrition

Calories: 110kcalCarbohydrates: 9.5gProtein: 3gFat: 6.3gSaturated Fat: 1.1gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 120mgPotassium: 55mgFiber: 0.3gVitamin A: 70IUCalcium: 18mgIron: 0.8mg

Video

Notes

  • Stop adding egg once the dough is glossy and falls in a thick “V” ribbon from the spoon; you may not need every drop of the last egg depending on egg size.
  • For a richer flavor, swap the oil for an equal amount of melted butter, but watch browning closely.
  • Re-crisp baked shells in a 300°F (150°C) oven for 5–8 minutes before serving or filling.
  • For savory puffs, reduce the sugar and add a pinch of black pepper or grated cheese.

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