Choux Pastry Calculator
Calculate ingredients for perfect choux pastry (pate a choux)
Choux Pastry Recipe
Water
63ml
Milk
63ml
Butter
57g
4 tbsp
Flour
75g
1 cups
Eggs
2
large, room temp
Sugar
3g
Salt
2g
Scale
0.5x
Baking Instructions
Temperature
400°F
Time
25-30 min
Start high, reduce to 350°F after 15 min
Tips for Eclair
- • Pipe 4-5 inch lengths
- • Smooth tops with wet finger
- • Bake until deep golden
Choux Pastry Method
- Bring water, milk, butter, sugar, and salt to a boil
- Add flour all at once, stir vigorously until dough forms a ball
- Cook 1-2 minutes more to dry out the dough (panade)
- Transfer to mixer, cool slightly, then add eggs one at a time
- Dough should be smooth and pipe-able, forming a V when lifted
- Pipe onto parchment-lined baking sheet
- Do not open oven door during first 20 minutes