French Choux Pastry Recipe for Puffs and Eclairs

🎓 Become a Student of Our Online French Cooking School

In this video, I’ll show you exactly how to make classic French choux pastry—a foundational recipe for creating airy puffs and elegant éclairs. Once you learn this technique, you’ll be able to make a wide variety of sweet and savoury creations, from profiteroles to gougères.

Today we’re focusing on a sweet version of choux pastry, perfect for cream puffs, éclairs, or your favourite fillings.

🧁 Choux Pastry Ingredients:

3 organic eggs (for the dough)

1 egg (for glazing)

200 ml water (6.76 fl oz)

100 g plain flour (approx. 0.80 US cups)

80 g butter (5.5 tablespoons)

10 g sugar (2½ teaspoons)

Pinch of salt

🔥 Baking Instructions:

Pipe or spoon the dough onto a baking tray.

Bake in a preheated oven at 200°C (390°F) for 15–20 minutes, depending on the size of your puffs or éclairs, until golden.

Lower the temperature to 175°C (350°F), open the oven door slightly, and leave the choux inside for another 5 minutes.
This helps prevent collapse by allowing steam to escape.

Remove and let cool before filling or serving.

[sallysally]

I was really scared to make these because I'm not a very good at baking BUT GUYS they were sooo good. I put custard in them and oml *chefs kiss* delicious. Definitely try this recipe if youre hesitating, I ended up using 2 and a half eggs instead of 3 and had to cook mine longer because my oven is trash. 10/10 would make again.

[zizoboyheaven]

i have diabetes .. but wild horses cant stop me from trying your reciepe ... i know how yammy they are ..i simply cant resist it ...

[karenclaud]

I made this tonight for profiteroles. They were perfect! I’ve never seen them made in a food processor before. Thank you so much for sharing. Your way of showing that the dough was at the proper hydration was very helpful.

[kathyporfiriomartins]

Perfect. I am an ex pastry cook, chef. Your demonstration is helping very well people who has to learn. Congratulation.

[elizabethdiblasio]

I will go in my kitchen presently and check-out my ingredients then, I will go shopping and then I will bake these scrumptious eclair Oh lala!!! yummy!

[soniapinneri]

I’ve made a lot of choux pastry but this is the best one ever I also followed the same recipe with gluten-free flour and came out perfect thank you so much⭐️⭐️⭐️⭐️⭐️❤️🙏🏽

[bredabarry]

Thank you for sharing your recipe , I made eclairs today, used your recipe and they turned out just yum, I have struggled for awhile making them but today no bother !!Thanks

[rebaziislam]

anyone who is watching this recipe please try it and u will never regret. I tryed the exact same and it came out really nice. so happy

[andrewblack]

My neighbor made this recipe with green butter. They are wonderful! My local bakery makes popovers with choux and serves sandwiches on it.

[valentina_a]

Best choux pastry recipe! I finally learned how to make them, and they turned out so well. I made sure to start preheating my oven while I was making them, so it was hot enough when I put them in. Thank you!!

[tearohawyllie]

Thank you very much I've always felt that cream puffs eluded me and my efforts were fruitless. Although, now I'm thrilled and so happy. Awesome ☺️

[dianaharris]

I make pastry a lot. I use a glass for my piping bag. This way I have my hands free to pour my pastry into folded paste bad. Makes things easier.

[cherubim]

I love custard cream puffs and eclairs and churros. So I have to perfect this recipe. Thank you for the valuable tips throughout this video.

[maheraljannan]

Hi there
Thank you for the video! A comprehensive tutorial with troubleshoots....
A month ago I made around 60 Pcs of Eclaires and were good.
However, my enquiry is about the time of baking and the quality!
1- The color was great, golden toasted, not very dry, but golden brown.
2- Some of the trays I baked, the Eclaires collapsed and did not hold their shapes. Although I had them in the oven for around 40 minutes. But when I took them out and opened them, after they were cooled off, many of them were hollow and have like "trimmings" inside. You can say they were like 75% holloed!
3- When I opened them to fill them up with Creme Patissiere, they were not hollowed in spite of the long baking time!


My goal is to make an Eclaires that is 100% PUFFED and airy from inside!


I will try your recipe for next time and I will see the results.
Any suggestions?
Mille Merci.

[mencot]

ive never thought of using a food processor to blend the eggs in this is great, less elbow grease to mix it in! thank you

[handecelenn]

I baked profiteroles today. It turned out so good 👍 I tried three different recipes before yours. Your recipe is the best 🧿😊 Thanks!

[TheEventEdit]

Such a good recipe! I made mine without the sugar and still came out lovely.

[hurakan.x-canal]

How clearly he explained the method or steps! I will try it out.

[alexandrine]

OMG, my choux are a success thank you chef 👨‍🍳 I was a bit hesitant to try but I tried today following all the steps. ❤ those choux never thought I could made them in my kitchen. Thank you

[Gisbertus_Voetius]

Choux is actually my favorite dough. You can make so much different things with it. Much underrated.