Dairy Free Choux Pastry (Pâte à Choux)

Total time1 hr 5 min

Prep time20 min

Cook time35 min

Light, crisp, and impressively puffed, this classic pastry dough is a rewarding one to master in your own kitchen. Water gets brought to a rolling boil, flour is stirred in until it forms a smooth, glossy ball, and then room-temperature eggs are beaten in one at a time until the dough turns thick, satiny, and ribbon-like off the paddle. Piped into mounds or logs and baked in a two-stage oven temperature, the shells puff into deep-golden, hollow shapes with plenty of room inside for filling. A quick pierce with a skewer and a stint in the cooling oven keeps the interiors dry and airy rather than soggy. Whether you're shaping cream puffs or éclairs, this dough is a dependable base to keep in your dairy free baking rotation.

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Ingredients

12 servings

1 cup water
½ cup (1 stick) unsalted butter, cut into pieces
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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