Croqué, hollowed, and ready to be filled with creamy dreams: the choux bun (some call it pâte à choux) is the backbone of French patisserie. From dainty profiteroles to audacious cream puffs and even savory cheese gougères, choux pastry provides a unique yet versatile background for putting an edge to any dessert table. If you’re looking for the best choux pastry recipe, this one will elevate your baking game.
Originally, this recipe was made for over 3 kilograms of dough—certainly the standards of a professional bakery. But don’t worry; we’ll later demonstrate how to adjust it for home kitchens, making it accessible while still delivering that authentic French pastry magic. Whether you’re aiming for perfect choux buns recipe or craving a simple choux pastry recipe easy to follow, we’ve got you covered.
Choux pastry can be the foundation of many desserts, from light cream puffs to those delicate profiteroles filled with delicious creams and custards. This recipe is your ticket to creating timeless French delicacies at home.
Choux Buns
Equipment
- 1 Saucepan For heating base ingredients
- 1 Stand Mixer With paddle attachment
- 1 Piping Bag With 12mm round nozzle
- 1 Baking Tray For piping and baking buns
Ingredients
- 75 g Water For steam puffing
- 75 g Full-Fat Milk Adds richness and browning
- 3 g Sugar Granulated, subtle sweetness
- 2 g Salt Enhances flavor
- 67 g Butter Bake-good quality
- 82 g T45 Pastry Flour Builds structure
- 32 g Whole Eggs Pasteurized, adds rise and color
Instructions
- Combine water, milk, butter, sugar, and salt in a large saucepan. Bring to a boil over medium heat.
- Add T45 flour all at once, stirring vigorously until the dough forms and pulls away from the sides, about 4–5 minutes.
- Transfer dough to a stand mixer with a paddle attachment. Mix on low for 1–2 minutes to release heat.
- Slowly add beaten eggs, a little at a time, mixing until the dough is smooth, shiny, and forms a “V” when lifted.
- Load dough into a piping bag with a 12mm round nozzle. Pipe small rounds (3–4 cm diameter) onto a parchment-lined baking tray, spaced 5 cm apart.
- Place a small disc of craquelin topping on each bun for a crisp crust.
- Bake at 190°C (top & bottom heat) for 25–30 minutes with the oven vent open, until golden brown. Do not open the oven door during baking.
- Cool on a wire rack before filling with desired sweet or savory fillings.
Notes
- Full Batch Details: Original recipe yields 3370g of dough (15–18 standard buns). Ingredients: 750g water, 750g full-fat milk, 30g sugar, 20g salt, 675g butter, 825g T45 flour, 320g eggs. Scale up for large events or bakery use.
- Serving Ideas: Fill with vanilla pastry cream and dust with powdered sugar for a classic dessert, or try chocolate ganache, strawberry compote, or savory options like herbed cream cheese with smoked salmon.
- Storage: Store unfilled buns in an airtight container at room temperature for 2 days or freeze for 2 months. Filled buns must be refrigerated and consumed within 48 hours.
- Pro Tips: Ensure dough is glossy but firm for piping. Avoid opening the oven door to prevent cracking. Bake with vent open for hollow centers.
- Pairings: Serve sweet buns with espresso, Earl Grey tea, or Prosecco. Savory buns pair well with Sauvignon Blanc or herbal teas like mint.
🌾 Ingredient Benefits – What’s Inside That’s Good?
Choux pastry indeed can be indulgent, but these ingredients also have nutritional benefits when consumed in moderation:
🥛 Full-fat milk
Calcium, Vitamin D, and protein
It produces a rich flavor and golden browning.
🧈 Butter
Creates fat-soluble vitamins: A and D, E, and
Adds creamy texture and flavor depth
🥚 Eggs
Rich in protein, choline, and B vitamins
Assist in muscle, brain, and skin health
🌾 Flour (T45)
Fine pastry flour adds lightness
Provides complex carbohydrates and energy
🍬 Sugar
In minimal amounts — 30 g in more than 3kg of dough
Assists in caramelization and flavor-enhancement
🍽️ Serving Ideas – From Classic to Creative
Choux buns are endlessly versatile. Try these ideas based on your occasion or mood:
🍰 Dessert Ideas to Sweeten Your Day
Classic: Vanilla pastry cream, whipped cream, and a light dusting of powdered sugar.
Chocolate: The chocolate ganache is warm and drizzled on cold cream-filled pastries.
Fruit Ones: That can cut the richness down. Strawberry or passionfruit compote surely fits the bill.
🧀 Some Delightful Savories
Gougères: Add grated Gruyère or Parmesan to the mixture for a cheesy snack.
Cream Cheese and Smoked Salmon: Fill with herbed cream cheese and garnish with capers and dill.
🔄 Flavor Variations Worth Exploring
Matcha Cream Filling: A modern Japanese flair.
Coffee Custard: A bold flavor to tantalize adult taste buds.
Lemon Curd: Tart and bright, for spring or brunch.
🛒 Tips on Ingredient Selection & Storage
🧂 Choosing the Ingredients
Use European-style butter for its high fat content, making it more flavorful.
T45 flour is absolutely necessary and must not be replaced with bread flour since the latter is far too strong.
Choose fresh, good-quality eggs that affect the structure and rise.
❄️ Storage
Unfilled choux buns: In an airtight container at room temperature, store for 2 days. Otherwise, these may be frozen for 2 months.
Filled buns: Must be kept chilled and eaten within 48 hours.
🍷 Pairing Beverages with Choux Buns
🧁 With Sweet Fillings:
Brewed Espresso or Dark Roasted Coffee: Balances creaminess.
Earl Grey or Chai Tea: Fragrant blends are perfect for elevating vanilla or spice-infused buns.
Prosecco or Moscato: Light, fruity bubbles enhance the textures of desserts.
🧀 With Savory Fillings:
Dry White Wine: Sauvignon Blanc or Chardonnay yields flavor pairings for cheese-based fillings.
Sparkling Water and Sweet Citrus: Refreshes the palate in between bites.
Herbal Teas: Mint or thyme infusions work beautifully with smoked or herbed fillings.
🕒 Best Time to Eat Choux Buns
Afternoon: As part of a high tea or coffee break.
Brunch: Paired with eggs, smoked meats, or fruit.
Dessert: After a light meal, filled with whipped cream or mousse.
Events: Birthdays, bridal showers, or holiday parties.
💡 Pro Tips for Perfect Results
Now test the dough: The choux is finished when it is glossy enough to pipe, yet firm enough to hold an actual shape.
Prevent cracking: proper baking temperatures and no sudden door opening.
Hollow centres: Complete rise with the vent open; the underbaking causes the choux to deflate.
Make-ahead: Unfilled buns stored in the freezer until they are needed can be baked and then filled just before serving for a fresh experience.
🎯 Final Thoughts
Choux pastry is one of the most straightforward yet most satisfying things to make. Or if you just feel like baking for a big event, making café cream puffs at home, or really trying your hand at a French technique, you cannot go wrong with this one. These little guys are super light, crisp, and ready to be filled with whatever you want—choux is a canvas that begs for flavor and beauty.
Now perfect your dough, play with some new fillings, and don’t forget to share the happiness — choux is always better when shared.
