Pâte à Choux “Pastry Puffs”

These light Pastry Puffs can be filled with pudding, whipped cream or ice cream.

Preparation 20 mins
Cook Time 30 mins
Total Time 0:50


  • 1/2 cup all purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cut into pieces
  • 1/2 cup water
  • 2 large eggs, lightly beaten
  • 1 egg for egg wash


  1. Preheat oven over to 400 degrees F.
  2. Add flour, sugar and salt to a bowl. Stir with a fork and set aside.
  3. Place water and butter into a saucepan. Turn the stove on to a medium heat and make sure that the butter completely melts before the water starts to boil. Once the water starts to boil, turn off the stove and add in the flour mixture and stir with a wooden spoon.
  4. Turn the stove back on to medium heat and stir the dough until a ball forms. This should only take a minute.
  5. Place your dough ball into another bowl and continue mixing it to release the heat. Once the dough has cooled to lukewarm temperature, add in the eggs. The eggs will cause the dough ball to fall apart, just keep stirring it until it combines again and falls in a ribbon off the spoon.
  6. Measure out 1 tablespoon sized dough balls and place onto a cookie sheet lined with a silicon mat.
  7. Brush the tops of the puffs with the egg wash.
  8. Bake for 15 minutes.
  9. Reduce heat to 350 degrees F and continue baking for 30 to 35 minutes.Turn off heat.
  10. Remove the puffs from the oven and pierce the left and right sides with a sharp knife. Place the puffs back into the oven with the door cracked open and allow the puffs to slowly cool to room temperature.


© 2013 Pint Sized Baker. All rights reserved.