Celery Free Choux Pastry (Pâte à Choux)
Light as air and impossibly elegant, choux pastry is one of those foundational recipes that feels like a magic trick every single time. The dough starts on the stovetop, transforms in the mixer, and then puffs into golden, hollow shells in the oven — no leavening agent required, just steam doing all the heavy lifting. What makes this recipe so satisfying is how clean and straightforward the ingredient list is: water, butter, flour, eggs, a pinch of salt, and a touch of sugar. There's nothing hidden, nothing processed, and absolutely nothing that could sneak in an unwanted allergen. Whether you pipe them into round cream puffs or elongated éclairs, the technique is the same, and the results are bakery-worthy. The two-stage baking method — starting hot, then dropping the temperature — is the key to shells that are deeply golden, structurally sound, and perfectly hollow inside. Once cooled, they're ready to fill with whatever pastry cream, whipped cream, or savory mousse your heart desires.
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Learn more →Ingredients
12 servings
- 1 cup water
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 tsp granulated sugar
- ½ tsp fine salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until the butter is fully melted and the mixture comes to a full rolling boil.
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