Preparation time: 15 min
Cooking time: 35 min
Rest time: 1 hour
Difficulty: Easy
Yield: about 45 small cream puffs (bignè)
Ingredients
250 ml water
150 g all-purpose flour (00 flour)
125 g butter
8 eggs (about 220 g total)
5 g salt
Description
Choux pastry is a classic French base used to make cream puffs (bignè), éclairs, profiteroles, and many other desserts. It is made with a simple mixture of water, flour, butter, and eggs.
What makes it special is a “double cooking” process: first on the stove, then in the oven. This creates a pastry that is golden and crispy on the outside, hollow on the inside, and perfect for filling with creams, whipped cream, mousses, or even savory fillings.
The name pâte à choux means “cabbage paste” in French, because the baked puffs resemble small round cabbages.
How to Make Choux Pastry
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