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.
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.
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.
Once all the flour is incorporated, cook the dough over medium high heat for about 5 mins, or until it reaches 175°F.
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 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 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 batter into desired shape, depending on what you're making. Level peaked tops with a wet fingertip.
Bake, one baking sheet at a time, for 30-35 mins, or until the shells are puffed up & golden brown.
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.
Transfer the shells onto a wire rack & cool completely before filling.