Choux pastry

With only 5 ingredients and 15 minute prep time, choux pastry (pâte à choux) is a simple pastry dough for making cream puffs, eclairs, and profiteroles!

Profiteroles are made from choux pastry baked until puffed and crisp. They are filled with homemade pastry cream and topped with a drizzle of warm ganache.

Choux pastry is used for many desserts such as cream puffs, profiterols and eclairs.

Learn how to make Croquembouche, this mouthwatering, classic French pastry dessert made with diplomat cream-filled choux pastry puffs.

Classic Cream Puffs with Caramel & Vanilla Cream Ingredients For the Dough (Choux Pastry): Water: 200 ml (¾ cup) Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven. Butter: 50g (1¾ oz) Purpose: Adds richness and flavor to the dough, contributing to its tender texture. All-Purpose Flour: 150g (1¼ cup) Purpose: Forms the structure of the puffs, creating a light and airy texture. #Cream #ClassicPuffs

Making perfect cream puffs at home is a lot easier than you think! My recipe uses a homemade pastry cream filling (no pudding mixes here!).

Try my Pro recipe that explains step by step how to make Crispy cream puff (choux au craquelin). There are different kinds of choux pastry; eclairs, cream puff, profiterol but the queen of all is choux au craquelin. Cream puff with and extra velvety craquelin layer on top that brings flavour as well as crunchiness and takes your bakes to the next level. In my recipe I will take your through step by step how to make professional looking perfect choux pastry every time.