Choux Pastry Shells for Cream Puffs
These homemade choux pastry shells bake up light, golden, crisp, and hollow inside, making them perfect for cream puffs, profiteroles, éclairs, and any filled choux pastry dessert.
Equipment
- medium saucepan
- wooden spoon or sturdy spatula
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 1 egg for egg wash
- 1 tbsp water for egg wash
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper so the shells don’t stick and have space to bake evenly.
- In a medium saucepan, combine the water, butter, and salt. Set the pan over medium heat and bring the mixture to a full boil, making sure the butter is fully melted before moving on.
- Once the mixture is boiling, add the flour all at once. Immediately begin stirring with a wooden spoon or sturdy spatula. At first the mixture will look rough and lumpy, but within a minute it should come together into a thick dough.
- Continue stirring and cooking the dough for 1 to 2 minutes more. You want the dough to pull away from the sides of the pan and form a smooth ball. There should also be a thin film on the bottom of the pan. This step is important because it removes excess moisture and helps the shells puff properly in the oven.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes. It should still feel warm, but it should not be steaming hot. This helps prevent the eggs from cooking when they’re added.
- Add the eggs one at a time, mixing very well after each addition. The dough may look slippery or separated after each egg at first, but keep mixing and it will come back together. After all the eggs are added, the dough should look smooth, glossy, and thick.
- Check the texture of the dough before piping. When you lift some with a spoon or spatula, it should slowly fall in a ribbon. It should hold a soft shape, but not be stiff. If the dough seems too firm, beat one extra egg in a small bowl and add just a little at a time until the texture is right.
- Transfer the dough to a piping bag fitted with a large round tip, or use a spoon or cookie scoop. Pipe or scoop mounds about 1 1/2 to 2 inches wide onto the prepared baking sheet.
- In a small bowl, whisk together 1 egg and 1 tablespoon water. Lightly smooth the tops of each mound with your finger dipped in the egg wash to remove peaks and create a more even shape.
- Bake for 20 minutes at 400°F without opening the oven door. This first stage is where the steam helps the shells rise, so keeping the oven closed matters.
- After 20 minutes, reduce the oven temperature to 350°F and continue baking for another 10 to 15 minutes, or until the shells are deeply golden brown and feel light and dry when lifted. If they still feel heavy or soft, give them more time.
- Remove the tray from the oven. If desired, poke a small hole in the side or bottom of each shell with a skewer or the tip of a knife to release excess steam.
- Let the shells cool completely before filling. If they’re filled while still warm, the trapped heat can create moisture and soften them too quickly.
Nutrition
Serving: 1shellCalories: 101.36kcalCarbohydrates: 6.45gProtein: 2.4gFat: 7.34gSaturated Fat: 4.27gPolyunsaturated Fat: 0.49gMonounsaturated Fat: 2.03gTrans Fat: 0.25gCholesterol: 59.92mgSodium: 57.21mgPotassium: 26.93mgFiber: 0.23gSugar: 0.07gVitamin A: 252.45IUCalcium: 10.13mgIron: 0.59mg
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