There is no yeast and no baking powder in choux; it rises purely on steam, which is why it must go into a hot oven and why opening the door early collapses it permanently. The other decision point is the eggs. Add them by feel, not by count — the paste is ready when it falls off the spoon in a slow V.
The ratio250ml water + 100g butter + 150g flour + 4 eggs. Add eggs by FEEL — stop at a slow V ribbon.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook35 min
Makes24 puffs
CuisineFrench
Cost$
Vegetarian
Contains dairy · eggs · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for24puffs
Water
250ml. Half milk gives a softer, browner shell.
250ml
Local / market
Butter
100g, cubed so it melts before the water boils away.
Melt before it boilsButter, water and salt over medium — the butter must be fully melted by the time it boils, or you lose water to steam and the ratio shifts.
All the flour at onceOff the heat, tipped in and beaten hard with a wooden spoon until it forms a ball.
Dry the pasteBack on low heat, stirring, for two minutes. A thin film forms on the pan base. This drives off moisture so the paste can take more egg, which is what makes it puff.
Cool before eggsFive minutes, or beat it in a mixer to cool it. Hot paste scrambles the eggs.
Add egg by feelA little at a time. It splits and comes back together each time. Stop when a spoonful falls in a slow, thick V. You may not need all four eggs — this is the whole judgement.
Bake hot, then dry425°F for fifteen minutes to puff, then down to 350°F for another fifteen to twenty to dry out. Do not open the door during the first fifteen.
Pierce and dry themA small hole in each, back in the switched-off oven five minutes. Trapped steam is what makes soggy puffs.
Make it yoursFill with pastry cream for profiteroles, whipped cream for cream puffs. Grated gruyère in the paste makes gougères. Craquelin on top gives the crackled bakery finish.
Can you make How to Make Choux Pastry in an air fryer? — Not really
Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.
Can you freeze How to Make Choux Pastry? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Choux Pastry ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is How to Make Choux Pastry gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is How to Make Choux Pastry vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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