Nutmeg Free Choux Pastry (Pâte à Choux)
Few pastry projects feel as magical as watching a simple cooked dough transform into hollow, golden shells in the oven. This classic French choux is built from just six pantry staples — water, butter, sugar, salt, flour, and eggs — so there's nothing hidden in the ingredient list to worry about. The technique is the star here: cooking the dough on the stovetop first drives off moisture, and then beating in the eggs one at a time creates that signature glossy, ribbon-dropping consistency that pipes beautifully into puffs or éclairs. A two-stage bake — starting hot at 425°F before dropping to 375°F — gives the shells their dramatic rise and deep golden color without any risk of a soggy, underbaked interior. Piercing each shell right out of the oven and letting them dry in the residual heat is the professional trick that keeps them crisp and hollow, ready for whatever filling you have in mind. Whether you're going sweet with pastry cream or savory with a whipped filling, these shells deliver that bakery-quality result entirely from your own kitchen.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!