Ingredients (Makes ~12–15 small puffs)
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1 cup (240 ml) water
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½ cup (115 g) unsalted butter, cut into pieces
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1 tbsp sugar (for sweet applications, optional)
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¼ tsp salt
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1 cup (125 g) all-purpose flour
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4 large eggs
Instructions
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Preheat oven: 425 °F (220 °C) for small puffs, or 400 °F (200 °C) for larger éclairs. Line a baking sheet with parchment paper.
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Boil liquid and butter: In a medium saucepan, combine water, butter, sugar (if using), and salt. Bring to a rolling boil over medium heat.
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Add flour: Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
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Cool slightly: Let the dough cool for 3–5 minutes so it doesn’t cook the eggs when added.
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Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and thick but pipeable.
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Pipe or spoon onto sheet: Transfer dough to a piping bag with a round tip or use a spoon. Pipe small rounds for cream puffs (~1.5 inches) or long strips for éclairs. Leave space between them.
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Bake: Bake at the preheated oven for 10 minutes at high heat, then reduce temperature to 375 °F (190 °C) and bake for an additional 15–20 minutes, or until golden brown and puffed. Do not open the oven while baking to prevent collapse.
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Cool: Remove from oven and cool completely on a wire rack before filling.
Tips for Success
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Consistency: Dough should be thick enough to hold shape but soft enough to pipe. If too stiff, add a tiny bit of water.
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Egg size: Large eggs are standard; adjust slightly if your dough is too stiff or runny.
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Drying out: After baking, choux puffs can be dried slightly in the oven (with the door slightly open) to ensure crispness.
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Filling ideas: Pastry cream, whipped cream, chocolate ganache, or savory fillings like cheese or herbed cream cheese.
If you want, I can provide a step-by-step visual guide for making choux pastry, which is especially helpful if you’re new to piping and baking it. Do you want me to do that?
