Recipes·Video

How to make choux pastry

Judge Rochelle Adonis demonstrates step-by-step instructions on creating perfect, puffy choux pastry.
Judge Rochelle shows how to make beautiful choux pastry cream puffs. 1:51

In honour of French Patisserie Week, Judge Rochelle Adonis demonstrates how to make a perfect, puffy choux pastry (also known as cream puffs.

Ingredients
 

(The Great Canadian Baking Show)

8 tablespoons (4 ounces) unsalted butter
1 cup water
3/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 large egg yolk, mixed with a tablespoon of water, for the egg wash

Instructions

  1. In a medium saucepan, combine butter, water, and salt. Cook until mixture comes to a boil and butter completely melts.
    (The Great Canadian Baking Show)
  2. Remove saucepan from heat and add flour into mixture. Stir vigorously until no dry ingredients remain. The mixture will start to take a dough form.
    (The Great Canadian Baking Show)
  3. Place the pan back over medium heat and stir until dough is dry and doesn't stick to the bottom of the pan.
  4. Transfer dough into a stand mixer and mix on low until the dough is lukewarm.
  5. Continue to mix the dough while adding eggs one at a time. Let each egg incorporate before adding the next one. Do not add the eggs while the dough it hot or the eggs will cook and ruin the smooth texture of the dough.
    (The Great Canadian Baking Show)
  6. Remove bowl from stand mixture once eggs are fully incorporated.
  7. To test for the right consistency, scoop up some dough with your spatula and let it slide back into the bowl, it should leave behind a little "V" of dough on the spatula.
    (The Great Canadian Baking Show)
  8. Transfer dough to a piping bag and pipe 1-1/2-inch rounds onto a pan prepared with parchment. Leave room around each puff so they don't touch in the oven.
    (The Great Canadian Baking Show)
  9. Take an egg wash and gently brush the top of each puff to achieve a golden brown finish.
    (The Great Canadian Baking Show)
  10. Bake at 425F for 10 to 12 minutes until the pastry puffs up, then turn the temperature down to 375F for another 15 minutes to dry them out.
    (The Great Canadian Baking Show)
  11. Take the puffs out of the oven and let cool completely
    (The Great Canadian Baking Show)
  12. Pipe cream puffs with desired filling. 
    (The Great Canadian Baking Show)