pâte à choux, recette expliquée pas à pas en photos

Choux pastry is the base of many puff pastries such as chouquettes, éclairs, religieuses cream puff, Saint Honorés, pièces montées… and even savory recipes such as cheese puffs.


125 ml (±½ cup) milk
125 ml (±½ cup) water
125 gr (±½ cup) butter, diced
a pinch of salt (about 4 grams)
140 gr (± 5 oz) all-purpose flour
3 large eggs (about 60 gr each)

If needed, refer to the Conversion and Measures article here

Prepare all ingredients in advance as everything goes very fast.


Over a medium heat bring the water, milk and butter to a boil. Slowly so that the butter has plenty of time to melt.

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At the first broth, remove from the heat and add all the flour at once. Stir vigorously until you get a homogeneous mixture.

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Place again on your stove and keep on stirring for 1-2 minutes until the dough comes away from the sides of the pan.

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Pour into a bowl. In a separate bowl, beat an egg and stir it into the mixture. Repeat with the 2 remaining eggs.

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That’s all.
Your choux puff is done.

See recipes with choux pastry: Chouquette choux pastry, Gougère cheese puffs.

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