Peanut Free Choux Pastry (Pâte à Choux)

Few pastries feel as impressive as a batch of golden, hollow choux shells fresh from the oven — and the ingredient list is refreshingly short. Water, butter, flour, eggs, and a pinch of sugar and salt are all it takes to create those airy, crisp-walled puffs that look like they came straight from a French patisserie. For anyone navigating peanut allergies, this is one of those recipes where the classic formula is already naturally free of nuts — no substitutions needed, no label-scanning required. The technique does the heavy lifting: cooking the dough on the stovetop before beating in the eggs one at a time creates that signature glossy batter that puffs dramatically in the oven. The two-temperature bake — starting hot, then dropping the heat — is the key to shells that are deeply golden on the outside and completely hollow inside, ready to hold whatever filling you dream up. Piercing each shell and letting them dry in the residual heat of the turned-off oven is a small step that makes a big difference, preventing that dreaded soggy interior. Whether you pipe them into round cream puffs or elegant éclairs, these shells are a blank canvas for sweet or savory fillings you can control completely.

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 →