If you’ve ever wanted to make classic French choux pastry at home, this recipe gives you light, airy shells with a crisp golden exterior and soft hollow center. Perfect for éclairs, cream puffs, and profiteroles.
Why you’ll love this recipe
This classic choux pastry is light, airy, and crisp on the outside with a soft hollow center inside. It’s simple to make once you understand the texture of the dough and becomes one of the most versatile pastry recipes you can learn.
Classic French pastry recipe
Light and airy texture
Crisp golden shells
Perfect for éclairs and cream puffs
Simple pantry ingredients
Classic Choux Pastry
Ingredients
Method
- Preheat oven to 350°F (180°C).
- Heat water, butter, salt, and sugar until boiling.
- Add flour all at once and mix until a dough forms.
- Cook the dough for 1–2 minutes while stirring.
- Let cool slightly.
- Add eggs gradually until smooth and glossy.
- Pipe onto a baking sheet.
- Bake for 30–35 minutes until golden brown.
- Cool completely before filling.
Notes
– Do not open the oven during baking. – The dough should look glossy and pipeable.
– Bake until deeply golden to prevent collapse.
Tips for this recipe
- Sift flour for smoother dough.
- Add eggs slowly.
- The dough should hold its shape after piping.
- Cool completely before filling.
Serving Ideas for Classic Choux Pastry
- Fill with pastry cream
- Make éclairs or cream puffs
- Dip in chocolate glaze
- Serve fresh the same day
Recipe Questions
Why did my choux collapse?
It was likely underbaked or the oven was opened too early.
Can I freeze choux pastry?
Yes. Freeze baked shells and reheat briefly before serving.
How should I store them?
Store unfilled shells in an airtight container for up to 2 days.
Did You Make This Recipe?
If you made this homemade butter, I’d love to hear how it turned out. Leave a rating, share your photo, and tag Sofi Test Kitchen so I can see your version.
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