Pecan Free Choux Pastry (Pâte à Choux)

Choux pastry is one of those magical kitchen projects that feels far more impressive than the short ingredient list suggests. Water, butter, flour, eggs, and a pinch each of sugar and salt come together into a glossy, pipeable dough that bakes up into hollow, golden shells just begging to be filled with pastry cream, whipped cream, or whatever you love most. The technique is all about building the dough in stages — cooking it on the stovetop first, then beating in the eggs one at a time until the batter hits that perfect slow, ribbony drape — and once you nail it, you'll want to make cream puffs and éclairs on repeat. Because the recipe relies entirely on pantry staples with zero nuts involved at any step, it's a genuinely safe choice for anyone navigating tree nut concerns without sacrificing a single bit of indulgence. The two-temperature bake is the real secret here: a blast of high heat gets the puffs rising fast, then a lower temp finishes them off into crisp, hollow shells that sound satisfyingly hollow when you tap them. Letting them dry out in the turned-off oven with the door cracked is a small extra step that makes a big difference, keeping the shells from going soft before you even get to the fun part of filling them.

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 →