1. Prepare the base mixture
Pour the water into a thick-bottomed saucepan.
Add the butter cut into small pieces.
Add the salt.
Heat over medium heat until it comes to a boil.
2. Add the flour
Remove the pan from the heat.
Add all the flour at once.
Stir vigorously with a whisk or wooden spoon.
3. Cook the dough
Return the pan to low heat.
Cook while stirring until the dough pulls away from the sides of the pan.
A thin white film should form on the bottom of the pan.
4. Cool and add eggs
Transfer the dough into a bowl and let it cool until lukewarm.
Add the eggs one at a time, mixing well after each addition.
The final dough should be smooth, creamy, and thick—not runny or too stiff.
5. Shape the puffs
Place the dough into a piping bag with a 1 cm round tip.
Pipe small equal-sized mounds onto a baking tray lined with parchment paper.
Leave space between each one.
Lightly flatten the tops with a bit of water.
6. Chill
Refrigerate the tray for about 30 minutes.
(This helps create better puffing during baking.)
7. Bake
Preheat the oven to 190°C (374°F), static mode.
Bake for about 20 minutes until they start to rise.
Lower the temperature to 170°C (338°F) and bake for another 10 minutes.
Do not open the oven during baking.
8. Dry the inside
At the end of baking, slightly open the oven door to let steam escape.
Let the puffs cool inside the turned-off oven.
Result
You will get light, airy, hollow choux puffs ready to be filled with:
Pastry cream
Whipped cream
Chocolate mousse
Savory fillings (cheese, tuna, etc.)
Tips
Use room-temperature eggs for best results.
Add eggs gradually to avoid a runny dough.
Proper consistency is key: too soft → they collapse, too stiff → they won’t rise.
Chill before baking for better puffing.
Store in an airtight bag at room temperature for up to 3–4 days.
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