Brazil Nut Free Choux Pastry (Pâte à Choux)

Few things in the pastry world feel as impressive as pulling a tray of perfectly puffed, golden choux shells from the oven — and the good news is that this classic French dough is far more approachable than its reputation suggests. The ingredient list is refreshingly short: water, butter, flour, eggs, and a pinch of sugar and salt. No exotic additions, no specialty flours, and absolutely nothing to worry about when it comes to tree nut cross-contamination — these shells are naturally free of brazil nuts and any of the sneaky nut-based fillers that sometimes creep into store-bought pastry products. The technique is where the magic happens. Cooking the dough on the stovetop before beating in the eggs one at a time creates that signature steam-powered puff, resulting in shells that are crisp on the outside and beautifully hollow within. The two-stage baking method — starting hot, then dropping the temperature — locks in structure and drives out moisture so the shells stay light and dry rather than collapsing. Once cooled, they're ready to fill with whatever your heart desires, from pastry cream to whipped cream to savory fillings. Whether you pipe them into round cream puffs or elegant éclairs, the result is bakery-quality pastry made entirely in your own kitchen.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →