Choux pastrylight, hollow and ready to fill
Flour gelatinizes in the pan, eggs adjust consistency, and thorough oven drying prevents collapse.
Directions
- 01
Boil liquids
Bring water, milk, butter and salt to a full boil. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 02
Cook the panade
Add all flour and stir until a ball forms and a film coats the pan. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: cohesive with no raw flour - 03
Add eggs
Cool briefly and beat in egg gradually. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: falls from the spatula in a smooth V - 04
Pipe and bake
Pipe evenly; start near 200 °C and finish at 170–180 °C without opening early. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat - 05
Dry
Pierce baked shells and leave briefly in the switched-off oven with the door ajar. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat
The exact point
The paste is glossy and forms a heavy V from the spatula. Baked shells are light, rigid, hollow and dry inside.
Important information
Egg quantity
It depends on pan drying; add gradually.
Collapse
Pale soft shells still contain moisture.
Shape
Smooth peaks with a damp finger.
Technical references
Sources consulted for the technical and safety principles in this guide.