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Classic Choux Pastry

Light and airy French pâte à choux with a crisp golden exterior and soft hollow center.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 éclairs
Ingredients Method Notes

Ingredients
  

  • - 1 cup water
  • - 100 g butter
  • - 150 g all-purpose flour
  • - 5 eggs
  • - 3 g salt
  • - 5 g sugar

Method
 

  1. Preheat oven to 350°F (180°C).
  2. Heat water, butter, salt, and sugar until boiling.
  3. Add flour all at once and mix until a dough forms.
  4. Cook the dough for 1–2 minutes while stirring.
  5. Let cool slightly.
  6. Add eggs gradually until smooth and glossy.
  7. Pipe onto a baking sheet.
  8. Bake for 30–35 minutes until golden brown.
  9. 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.