Macadamia Free Choux Pastry (Pâte à Choux)

Classic French choux is one of those recipes that looks intimidating but is built entirely from pantry staples — water, butter, flour, eggs, and a pinch of sugar and salt. That simplicity is exactly what makes it such a reliable choice when you need to avoid tree nuts like macadamia, since there's nothing hidden in the dough and no specialty ingredients to second-guess at the store. The technique is the star here: cooking the dough on the stovetop before beating in the eggs one at a time creates those famously light, hollow shells with a crisp golden exterior. The two-stage baking method — starting hot, then dropping the temperature without opening the oven — is what gives each puff or éclair its dramatic rise and that satisfying hollow tap when you knock on the bottom. Piercing the shells and letting them dry out in a cracked-open oven is a small step that makes a big difference, keeping the interiors from going soggy before you fill them. Whether you pipe them into round cream puffs or elegant éclair logs, the result is a deeply golden, glossy pastry that tastes like it came from a proper French bakery. Fill them with pastry cream, whipped cream, or whatever you love — the shells are your canvas.

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