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Golden-brown cream puffs (Windbeutel) filled with whipped cream and strawberry jam on a white platter, decorated with purple flowers — classic choux pastry recipe.

Choux Pastry Recipe

This choux pastry recipe creates light, airy puffs that you can fill with cream or use for éclairs and profiteroles.
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Prep Time 25 minutes
Cook Time 25 minutes
Course Dessert

Ingredients
  

  • 250 ml Water 1 cup / 8.5 fl oz
  • 50 g Butter 3 ½ tbsp / 1.8 oz
  • 150 g Flour 1 ¼ cups / 5.3 oz
  • 30 g Cornflour ¼ cup / 1 oz
  • 4 –6 Large Eggs
  • 3 g Baking Powder ½ tsp

Instructions
 

  • Preheat to 200°C (400°F).
  • In a medium pot, bring the water and butter to a gentle boil. Stir until the butter is fully melted.
    Butter melting in water in a saucepan for choux pastry.
  • Remove the pot from the heat and quickly add the flour and cornflour. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan.
    Flour added to melted butter and water in a saucepan for choux pastry.
  • Return the pot to heat and stir for 1 minutes to dry out the dough slightly.
    Choux pastry dough being stirred with a wooden spoon in a saucepan.
  • Transfer the dough to a mixing bowl.
    Choux pastry dough transferred from saucepan to a mixing bowl.
  • Using a hand or stand mixer beat in the eggs one at a time. Use as many eggs as necessary (4-6) until the dough is glossy and it drops off a spoon in long peaks. Add the baking powder to the cooled dough and mix.
    Choux pastry dough clinging to a stand mixer whisk attachment.
  • Spoon the dough into a piping bag fitted with a round tip. Pipe small rounds for cream puffs or longer strips for éclairs onto a lined baking tray. Use a template as a guide for even pastries. (Remember to remove the template after piping)
    Cream puff piping template under parchment paper for making evenly sized choux pastry puffs.
  • Place in the oven and bake for 20-25 minutes until puffed and golden brown. Do not open the oven during the first 15 minutes or the pastry may collapse.
  • Remove from the oven and immediately cut them open. Allow to cool completely before filling with cream or other desired fillings.
    Choux pastry cream puffs with hollow centres, perfect for filling with pastry cream or whipped cream.

Notes

  • Dough texture is key: shiny, smooth, and dropping in long peaks.
  • Eggs vary in size; always go by dough consistency.