Xanthan Gum Free Choux Pastry (Pâte à Choux)

Choux pastry is one of those magical baking achievements that looks impossibly fancy but comes together from a handful of everyday ingredients — water, butter, flour, eggs, and a pinch each of sugar and salt. The dough puffs up in the oven into hollow, golden shells that are crisp on the outside and airy within, ready to be filled with pastry cream, whipped cream, or whatever you're dreaming of. For anyone navigating a sensitivity to xanthan gum, this recipe is a natural fit — classic pâte à choux has never needed it, relying instead on the structure of cooked flour and the binding power of eggs to create that signature glossy, pipeable dough. The technique does the heavy lifting: cooking the dough on the stovetop before beating in the eggs one at a time builds the elasticity and strength that makes these shells rise and hold their shape. That final step of piercing each shell and letting it dry in a cracked-open oven is the secret to keeping the interiors from turning soggy. Whether you pipe them into round cream puffs or elegant éclair logs, the result is a bakery-worthy shell made entirely from ingredients you can trust.

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