sweet & savory 

Ultimate Guide to Choux Pastry

Sharing all the nitty-gritty details, tips & tricks to make foolproof choux pastry & create beautiful pastry shells every single time! Step by step photos & video tutorial included.

✅ Simple and easy to      make. ✅ It's a time-tested      recipe. ✅ Comes with a      comprehensive      troubleshooting      guide!

why you'll love this recipe!


– water  – unsalted butter  – granulated sugar – salt – all-purpose flour  – large eggs

Make Panade

Combine water, butter, sugar & salt. Heat the mixture over medium heat. Once sugar is dissolved & butter is melted, increase the heat & bring the mixture to a boil.


Add Flour

When the mixture comes to a boil, remove the saucepan from heat & add flour all at once. Quickly mix the mixture until all the flour is absorbed.


Cook the Dough

Once all the flour is incorporated, cook the dough over medium high heat for about 5 mins, or until it reaches 175°F.


Mix the Dough

Transfer the dough into a mixing bowl with paddle attachment & mix it for a few mins on low speed until the mixture is at room temperature, about 2 mins.


Add Eggs

Add eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. Don’t add more than 2 eggs at a time!


Transfer the Batter

Transfer the batter into a large pastry bag and rest for at least 1 hour. At this point choux pastry is done & ready to be piped into whatever size you want.


Pipe the Pastry Shells

Pipe the batter into desired shape, depending on what you're making. Level peaked tops with a wet fingertip.


Bake the Shells

Bake, one baking sheet at a time, for 30-35 mins, or until the shells are puffed up & golden brown.


Make Slits

After initial 30 mins, quickly open the oven door & make a small slit on the side of shells, using a small sharp pairing knife. Bake for another 5 mins, or until shells are crisp & golden brown.


Cool the Shells

Transfer the shells onto a wire rack & cool completely before filling.