Choux Pastry

Printable Recipe

This versatile pastry is a great one to master for desserts as well as appetizers!


  • ½ cup butter
  • 1 cup water
  • 1 cup flour
  • 4 eggs


  1. Preheat oven to 350 degrees.
  2. In a small saucepan, heat butter and water until butter is melted and water has begun to boil.
  3. Add flour all at once and stir until flour is incorporated and mixture forms a ball.
  4. Reduce heat and stir for a couple of minutes to cook the flour.
  5. Remove from heat and allow to cool for about 10 minutes.
  6. Add the eggs, one at a time, stirring vigorously to incorporate each before adding the next.
  7. If mixture seems to thick, beat another egg and add half at a time.
  8. Mixture should be soft enough to pipe but still hold its’ shape.
  9. For cream puffs, line a baking sheet with parchment, and place tablespoon size amounts of pastry.
  10. Leave about 2” between for them to expand.
  11. Bake for about 30 minutes or until crispy and golden brown.
  12. Remove from oven and make a slit near the top to let out the steam.
  13. Allow them to cool and cut off the tops. If there is any soft material in the middle, scoop it out carefully.
  14. Just before serving, fill with custard or sweetened whipped cream.
  15. Replace the top, sprinkle with powdered sugar.
  16. These can be served with a fruit sauce, fresh berries or a compote.

Appetizer Option

  1. Pipe teaspoon-size amounts of choux pastry or gougère batter onto a parchment lined baking sheet.
  2. Bake as directed, cool and cut off tops and fill with egg salad, tuna or chicken salad, etc.

Cheese Puff Option

  1. To make cheese puffs (gougere) add about 1 cup finely grated cheddar or gruyere cheese and ½ tsp. each of dry mustard and paprika to the batter after adding the eggs.
  2. Place mixture in a piping bag and pipe teaspoon size amounts onto a parchment lined baking sheet.
  3. Bake as directed for about 20 minutes or until browned and crispy.
  4. Cool and serve.

Churros Option

  1. Make choux batter and place in a piping bag with a large open star tip.
  2. Heat oil to 360 degrees.
  3. Pipe 3-4” lengths into hot oil and fry on both sides until crispy and golden.
  4. Remove carefully and dust with cinnamon sugar or icing sugar.