Description
Light and airy choux pastry shells with a crisp exterior and hollow center, perfect for filling with sweet or savory creams and turning into classic cream puffs or éclairs.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, unsalted butter, and salt. Bring to a rolling boil over medium heat.
- Add the all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Remove the pan from heat and let the dough cool for 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and thick.
- Transfer the dough to a piping bag and pipe mounds onto the prepared baking sheet.
- Bake for 25 to 30 minutes, or until puffed, golden brown, and crisp.
- Remove from the oven and allow the shells to cool completely before filling or serving.
Notes
- Make sure the dough is cooked well on the stove before adding eggs for proper structure.
- Do not open the oven door while baking, as this can cause the pastry to collapse.
- Baked shells can be stored unfilled in an airtight container for one day or frozen for later use.
Nutrition
- Serving Size: 1 pastry shell
- Calories: 150
- Sugar: 1g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: choux pastry, pâte à choux, cream puffs, french pastry, baking basics