Pâte à Choux (Cream Puffs)
August 9, 2017 | By Jeremy Scheck | 22 Comments
Pâte à choux is a really cool dough. The water and milk create steam in the oven that puffs up the pastry. The puffing leaves a hole in the middle for delicious fillings. It cooks first at a high temperature to create the steam and then at a moderate temperature to dry out and become crunchy. The dough itself is not very sweet (and not sweet at all for savory recipes), but can be filled with whipped cream, ice cream, pastry cream, and really whatever you want.
Pâte à choux has a reputation for being difficult to make. In truth, it takes minutes to make, stores well, and makes really fancy–looking desserts. It can be made without fancy equipment and with only basic ingredients. No one expects a home baker to whip out homemade profiteroles or eclairs, which is why mastering this dough is so great. With this base recipe, you can make cream puffs, profiteroles, eclairs, gougères, and more.
Tips and Reminders
- Let the dough cool 5 minutes before adding the eggs so they don’t scramble
- Do not open the oven while they are baking (when you reduce the temperature, just change the setting on the oven, without opening)
- When they come out of the oven, prick them with a knife immediately so the steam can escape. Otherwise, they can deflate.
- If your oven does not have convection, increase the temperatures by 25° F. For example, start at 425° F and lower to 350° F.
Pâte à Choux (cream puffs)
- 1/2 cup (125 ml) milk (you can use all water if desired)
- 1/2 cup (125 ml) water
- 2 tbsp sugar (omit for savory recipes)
- 1/2 tsp kosher salt
- 1 stick/half cup (113g) Unsalted Butter
- 1 cup (150g) All Purpose Flour* SEE NOTE ON MEASURING
- 5 large eggs at room temperature, (might only use 4)
- Read the whole recipe all the way through and visualize each step, (or watch the video). You do not want to get confused or stuck in the middle.
- Preheat the oven to 400° F Convection bake. *
- Measure the flour into a small bowl - so it is ready right when you need it.
- Pour the milk, water, salt, sugar, and butter into a medium saucepan.
- Bring the milk, water, and butter mixture to a boil. Immediately remove from heat once it reaches a boil.
- Pour in the flour all at once and mix with a wooden spoon until it looks homogeneous.
- Return to medium heat and cook the dough (it should look like a thick paste) for 2 minutes while stirring constantly.
- Transfer to a mixing bowl and set aside for 5 minutes.
- Meanwhile, crack 4 eggs into a large measuring cup or small bowl. Beat them lightly with a fork.
- After 5 mins, add the beaten eggs in four additions, mixing vigorously with a wooden spoon or a dough whisk after each incorporation. After each incorporation it may look like the eggs are not mixing in but use a little elbow grease and they will.
- After adding your 4 beaten eggs, you may need to add part or all of the fifth egg. This really depends on the humidity, the size of your eggs, and how much flour you add (this is why weighing is so much better). If your dough still looks stiff, you may need more eggs. The finished dough should be slightly sticky, paste-like, but firm enough to hold after being piped. Use your judgment in deciding whether you need more egg. Err on the side not adding egg or adding only a little bit more. Use your instincts. To add a partial egg, beat the egg with a fork and add as much as you think is necessary. Mix into the dough well.
- I use a piping bag to form my pâte à choux, but you don't have one you can use a small cookie scooper or even spoon the dough onto a cookie sheet. I fill my piping bag (I like a french star tip) and I pipe straight lines for eclairs or little circles (like for on top of a cupcake) for cream puffs or profiteroles. Leave at least an inch in between your sections of dough. If you pipe your dough it may have a point on top. Dip your finger in water and gently press the points down.
- Use a spray bottle or pastry brush to lightly dampen each dough piece before baking. (Optional)
- Bake at 400° F convection for 15 minutes, then reduce the temperature to 325° F convection bake for 15-20 more minutes. Bake one tray at a time. Do not open the oven while baking. If you have multiple batches, don't forget to bring the temperature back up to 400°. Note - Every oven is different - if after 10 minutes at 400°, they are already super brown and totally puffed, consider lowering the temperature sooner.
- Right after baking, use a paring knife to make a small slit in the bottom of your baked choux to let steam escape. Transfer to a wire rack to cool.
- Fill with whipped cream, pastry cream, or something savory. If you go sweet, top with powdered sugar or chocolate ganache.
You can store leftover dough in the refrigerator for 3 days. You can also freeze the dough and thaw it in the refrigerator overnight whenever you need it.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
This was such an easy recipe to follow as a first-time cream puff maker! Instructions are clear to follow and the result is easy to enjoy!
Don’t forget to use his whipped cream recipe too!
One word for these puffs: gorgeous. I made them and filled them with whipped cream and put a lemon curd on top and got so many compliments on them! This recipe is just *chef’s kiss.*
I’ve made this choux recipe a handful of times and it always turns out perfectly! It’s the only one I’ve ever used to make choux and Jeremy’s notes and suggestions are super helpful. I’ve made both cream puffs and eclairs and they’ve worked superbly!
For the actual baking, do you leave the choux in the oven while the temperature is lowering from 400 to 325 or do you take them out, wait till the temperature has lowered, and then put them back in?
leave them in!
I have done this like 3 times and followed it exactly. Everytime I put it the flour it melts into a liquid right away.
How many pieces of cream puffs does this recipe can make? Im going to make this on new year.
It makes about 24!
I made these and halved the recipe and they were perfect! My family loved them. I dipped half in chocolate and they were delicious.
How many pieces of cream puffs can this recipe make? Im planning to make this recipe on new year
They came out amazing and look so impressive! Perfect New Year’s Eve dessert!
These turn out delicious. I’ve made them a few times already and they’ve been perfect every time. The detailed instructions are clear and easy to follow, especially for a novice baker! The best cream puff recipe I’ve tried! Thank you Jeremy 🙂
Absolutely amazing!! I swear I could just devour these all myself haha but your recipes never disappoint Jeremy! These were super fun and easy to make I’m very proud of how well they turned out 🙂 I also made a chocolate whipped cream so it was half vanilla and half chocolate!
I made these cream puffs for New Year’s Eve and they were absolutely amazing! It was my first time making cream puffs and this recipe made it so easy! They were an absolute hit! My whole family loved them, I highly recommend making them. 🙂
I just have one question: When I was at the stage where my dough was ready to be piped, it was super sticky, and in the recipe, it said it should only be slightly sticky. Is there something I did wrong? (I only added four eggs btw)
I made these a few days ago and my whole family loved them! I filled them with chocolate whipped cream which was delicious. I definitely recommend them!
This was REALLY good. I made it for my family for New Year’s Eve with our Chocolate Fondue recipe! It was good without the chocolate, but SO good with the chocolate!
Hello! I noticed you made a comment about going by weight, how many eggs by weight do you use?
Dampen the dough with what ?
These was so easy to make! It all came together quickly and everyone who tried them LOVED them! Saved this recipe for another go for sure.
Can we refrigerate the dough overnight?
It was easy and fun to make and it was delicious.
Felt like mary berry even tho these are one of the first things I’ve baked