Choux Pastry (Scalded Dough)
Choux pastry (scalded dough) is a base dough made by boiling water with butter and stirring in the flour directly over heat, followed by beating in the eggs. When baked, the dough puffs up dramatically, forming a crisp shell that's hollow inside — ideal for éclairs, profiteroles, or indiene.
Servings
6
Prep
30 min
Cook
25 min
Total
55 min
🥘Ingredients
servings
✅Dietary Compatibility
Yield
about 20-24 small choux or 12-14 éclairs
📦Storage
Refrigerator
Unfilled shells can be kept 1-2 days at room temperature in an airtight container; once filled, consume the same day and keep refrigerated.
Freezer
Baked, unfilled shells can be frozen for up to 1 month; re-bake for a few minutes at 180°C (350°F) to restore crispness.
🥗Nutrition Facts
Values per 100 g baked, unfilled pastry
Calories
220 kcal
Protein
6 g
Fat
15 g
Carbohydrates
16 g
Fiber
0.5 g
🍷Pairs Well With
💡Variations
Savory choux: omit the sugar and add grated cheese to the dough for appetizer puffs.
Craquelin: add a thin disc of crunchy topping dough (butter, brown sugar, flour) on top of the choux before baking for a cracked, crispy look.
Fluffier choux: replace part of the water with milk for a more golden color and a more tender shell.