Classic Choux Pastry Dough—Light & Hollow Shells
JojoM
Foolproof choux pastry made with milk, water, butter and eggs for light, hollow puffs—perfect base for éclairs, cream puffs, religieuses and French choux desserts.
Classic Choux Pastry Dough—Light & Hollow Shells 🥐
Choux pastry is one of the most magical foundations in French baking—simple ingredients transforming into crisp, airy, hollow shells that become éclairs, cream puffs, profiteroles, and all the iconic pâtisserie classics ✨. This milk-and-water choux paste gives reliable lift, beautiful colour, and a stable structure that stays crisp long enough for fillings and assembly.
The balance of butter, flour and eggs creates the signature panade that turns into a glossy, pipeable dough. Whether you’re baking for classic éclairs or mini dessert shells, this base is wonderfully versatile and easy to master.
Why This Choux Paste Works So Well 💛
This version uses equal parts milk and water for the perfect mix of flavour and steam-driven lift. The added trimoline encourages even browning and softness without compromising structure. When cooked correctly, the dough forms a smooth ribbon that pipes easily and bakes into shells that are tall, hollow, and crisp.
If you’re looking for a dependable choux paste recipe that behaves well in both home and professional ovens, this is the one.
Key Techniques for Perfect Choux 📌
Drying the panade is essential—it drives off excess moisture and ensures the flour swells properly before you add the eggs. A dry, cohesive dough gives you better lift and prevents soggy centres. Adding the beaten eggs gradually lets you stop at the ideal consistency: glossy, supple, and forming a slow, V-shaped ribbon from the beater.
Letting the dough rest briefly helps relax the gluten, giving a smoother pipe and more even expansion in the oven.
Ways to Use This Choux Paste ✨
This classic base is perfect for:
- Éclairs with pastry cream or chantilly
- Cream puffs and profiteroles
- Religieuses
- Paris–Brest rings
- Craquelin-topped choux
- Choux buns for ice-cream sandwiches
- Savoury gougères (simply add cheese!)
It’s a foundational dough you’ll reach for again and again when building French dessert components.
Troubleshooting & Success Tips 🧰
- If your choux collapses, it was either under-baked or the oven door was opened too early.
- A dough that’s too runny won’t hold shape—hold back the last tablespoon of egg if needed.
- Pale shells? Increase baking time or raise the oven temperature by 10°C for the final few minutes.
- For extra crispness, poke a small hole in each shell 5 minutes before the end of baking to help steam escape.
Final Thoughts ✨
Mastering choux pastry opens the door to some of the most elegant French desserts. With just a few simple steps—boil, cook, beat, pipe—you’ll have a batch of beautifully puffed, hollow shells ready to fill with anything from classic crème pâtissière to mousseline, praline cream, or chantilly.
This choux paste is reliable, versatile, and perfect for both everyday baking and elaborate pâtisserie projects. Once you’ve nailed the texture, it becomes second nature—and an essential part of your baking repertoire 💛.
Classic Choux Pastry Dough—Light & Hollow Shells
JojoMFoolproof choux pastry made with milk, water, butter and eggs for light, hollow puffs—perfect base for éclairs, cream puffs, religieuses and French choux desserts.
Chef's Tips
Dry the panade well over medium heat until it pulls away from the sides of the pan and leaves a thin film on the base.
Add the beaten eggs gradually, checking the dough texture—you may not need every drop for a smooth, glossy ribbon.
Pipe choux on slightly greased or parchment-lined trays and bake fully to keep the shells hollow and crisp.
Let the dough rest before piping to relax the gluten and improve the final rise.
Tools Used
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Ingredients
Choux Paste
Instructions
Make the Panade
- 1
Place the milk, water, trimoline, salt and cubed butter in a medium saucepan.
- 2
Bring to a full boil over medium heat, stirring occasionally to melt the butter evenly.
- 3
Once boiling, remove the pan from the heat and add the sifted flour in one go.
- 4
Stir vigorously with a wooden spoon or heatproof spatula until no dry flour remains and the mixture forms a smooth dough.
- 5
Return the pan to medium heat and cook the dough (panade), stirring constantly, for 1–2 minutes until it pulls away from the sides and a thin film forms on the base of the pan.
Incorporate the Eggs
- 1
Transfer the hot panade to the bowl of a stand mixer fitted with a flat beater.
- 2
Mix on low speed for a few minutes to release steam until the dough is warm rather than hot.
- 3
With the mixer on low, add the beaten eggs a little at a time, allowing each addition to fully incorporate before adding more.
- 4
Stop adding egg when the dough is smooth, glossy and falls from the beater in a thick, continuous V-shaped ribbon. You may not need every drop of egg.
- 5
Scrape down the bowl, cover the surface lightly and let the choux dough rest at room temperature for about 1 hour before piping.
Pipe and Bake (General Guidance)
- 1
Preheat the oven according to your specific choux recipe (typically 180–200°C / 355–390°F). Line one or more baking sheets with parchment paper.
- 2
Transfer the rested choux dough to a piping bag fitted with a round tip.
- 3
Pipe into shapes as required for éclairs, cream puffs or other desserts, spacing well to allow for expansion.
- 4
Bake until the choux is puffed, deep golden and feels very light when lifted. Avoid opening the oven in the first part of baking to prevent collapse.
- 5
Cool completely on a wire rack before filling to maintain crisp shells.
Comments & Reviews
Sofia
9/18/2025
Clear instructions and great results. I overcooked the panade a bit on my first try, but the tips helped and batch two was perfect.
Mark
6/2/2025
Loved the milk-and-water combo. My éclairs puffed evenly and didn’t collapse. I swapped the trimoline for honey and it still worked great.
Amelie
4/10/2025
Texture was spot on—hollow, crisp shells that held up perfectly to pastry cream. I had a little egg left over, so adding it gradually was key.
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Nutrition Facts
Serving Size: 1 choux shell (about 1/12 of the batch)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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