Name: Pasta Choux
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 1 professional batch (about 1 kg choux paste)
Cuisine: Italian
Ingredients: 250 g water; 250 g unsalted butter; 3 g salt; 15 g granulated sugar; 250 g all-purpose flour (sifted); 5 whole eggs

Pasta Choux (Cream Puff Dough) hero image

Ingredients (1 Professional Batch)

250 g water
250 g unsalted butter
3 g salt
15 g granulated sugar
250 g all-purpose flour (sifted)
5 each whole eggs
Optional: 1 tsp vanilla (sweet choux) or a pinch of grated lemon zest

Yield: ≈ 1.0 kg paste Prep: 20 min Cook: 22 min Total: 42 min

Preparation

1. Bring the water, butter, salt, and sugar to a full boil in a heavy saucepan.
2. Add the sifted flour all at once and stir vigorously until a smooth ball forms and pulls cleanly away from the pan.
3. Transfer to a stand mixer (paddle). Mix 1–2 minutes on low to release excess steam.
4. Add eggs one at a time, fully incorporating each. The paste should be glossy and fall in a soft “V” shape.
5. Pipe onto parchment. Bake at 325°F (163°C) for about 22 minutes until puffed and golden; cool completely before filling.

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Estimated Yield: 1.00 kg

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Choux Pastry and Cream Puffs

Soft, airy, and richly filled—covered in icing in the traditional pastry cabaret, stuck together with caramel in the most spectacular pyramids, or dipped in chocolate for those with a sweet tooth—choux pastry cream puffs are among the timeless classics of pastry making.

Like macarons, despite the immediate association with France, this is an invention of Italian origins. And once again, Queen Catherine de' Medici and her court chef played a part, later succeeded by pastry chef Popelini, who perfected the recipe: a special dough that expanded when heated. It was called pâte à chaud, or “hot pastry,” and was prepared to create elaborate centerpieces—very popular at aristocratic banquets in 19th-century France.

Sweet balls, yes, but also savory (with Parmesan or Gruyère), known as choux since the eighteenth century, thanks to the court chefs Jean Avice and Marie-Antoine Carême. Today, Pasta Choux remains one of the most useful “base doughs” in a professional pastry kitchen: light in structure, crisp when baked, and perfect for fillings from crema pasticcera to chantilly.