Choux Pastry (Base Recipe)

The foundation of éclairs, cream puffs, and profiteroles. Master this and you've mastered a dozen desserts.

Last tested: 2026-09-10

📋 Ingredients

1. 1

   Bring water, milk, butter, sugar, and salt to a rolling boil in a saucepan.

2. 2

   Remove from heat. Add flour all at once. Stir vigorously with a wooden spoon.

3. 3

   Return to medium heat. Cook, stirring constantly, for 2 minutes until dough forms a ball and pulls from the sides.

4. 4

   Transfer to a bowl. Let cool 5 minutes.

5. 5

   Beat in eggs one at a time, mixing thoroughly after each. The dough should be glossy and pipeable.

6. 6

   Pipe or spoon onto lined baking sheets.

7. 7

   Bake at 200°C/400°F for 10 minutes, then 180°C/350°F for 15-18 minutes until golden and hollow-sounding.

8. 8

   Poke a small hole in each to let steam escape. Cool on a rack.