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Choux Pastry

Choux pastry, or pâte à choux, is surprisingly easy to make with butter, hot water, flour, and eggs. The dough comes together in less than 15 minutes, then steams and puffs up in the oven, making it perfect for eclairs, profiteroles, choux pastry rings, savory gougères, and more!

How to Make It

Combine water, butter, sugar, and salt in a medium saucepan over medium heat; cook until butter has melted and mixture comes to a boil.

Add flour all at once; stir vigorously with a wooden spoon over medium-low heat until mixture forms a ball and the saucepan is coated in a light film of flour, about 2 to 3 minutes.

Remove the pan from heat and let cool for 10 minutes.

Beat in eggs, one at a time, with the wooden spoon until the mixture forms a sticky dough with a pipeable consistency.


  • 2/3 cup water

  • 1/4 cup butter, cut into small cubes

  • 1 teaspoon white sugar (Optional)

  • 1 pinch salt

  • 1/2 cup all-purpose flour

  • 2 large eggs, lightly beaten

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