Easy Choux Pastry Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds well.

Add milk, cold cubed butter, and a little bit of salt to a heavy bottomed saucepan.

Turn the heat on to medium low and let the butter melt.

Once the butter melts, bring the mixture to almost a boil (scalding).

Add flour all at once and mix with a wooden spoon until it forms a ball, clearing the sides of the pan.

Cook the dough for around 2 minutes on low heat, continuing to move it as it cooks.

Remove from heat and let cool slightly before adding eggs.

Ensure eggs are at room temperature before adding them to the dough.

Add eggs a little at a time, mixing well after each addition until the dough comes together and is not too runny.

Fill a piping bag ¾ of the way full with the dough, fitted with a round or star nozzle.

Dot the corners of a parchment-lined baking tray with the dough to hold the paper down while baking.

Pipe large circles of dough onto the tray, leaving space between them as they will puff up.

Dip fingers in water and pat down any peaks on the dough to prevent burning.

Sprinkle a little water on the tray to create steam in the oven.

Bake in a preheated oven at 425°F (210°C) for 20 minutes.

Once baked, the choux pastry should be golden brown and not wet inside.

After baking, turn off the oven and leave the choux pastry inside for 10 minutes to dry out and prevent falling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens