Choux pastry for eclairs and profiteroles - 8 best homemade recipes with step-by-step photos

Eclairs and profiteroles are the most delicate treats that simply melt in your mouth. Their unparalleled flavor evokes childhood and countless happy moments. But to ensure these choux pastries are soft, airy, and delicious, you need to prepare the dough correctly. It should be smooth, uniform, and shiny, not too thick.

In this article, I'll share several tried-and-true choux pastry recipes and reveal the secrets to perfect éclairs. Classic, with margarine, vegetable oil, or eggless? Choose your favorite option and surprise your loved ones with a luxurious dessert.

Choux pastry for eclairs according to GOST

This recipe for a luxurious choux pastry meets GOST standards. It's the perfect recipe for those delicious eclairs we all know from childhood. These choux pastries pair beautifully with any sweet cream or savory filling.

Ingredients

• Flour - 200 g
• Butter - 100 g
• Water - 180 ml
• Eggs C1 - 5 pcs.
• Salt - 2 g

Cooking time: 40-50 minutes

Servings: 1 (18-20 pcs)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Pour water into a saucepan and add butter.

Step 3

Add salt and place the saucepan over low heat.

Step 4

Stirring continuously, bring the oil mixture to a boil.

Step 5

Add flour and stir until smooth. Remove the pan from the heat and let the dough cool for 10 minutes.

Step 6

Break the eggs into a separate container and shake lightly.

Step 7

Pour the egg mixture into the dough and stir until smooth.

Step 8

The finished dough is smooth and shiny. It should hold its shape but not be too thick. It can be used to bake profiteroles and éclairs of any shape and size.

A recipe for choux pastry that doesn't fall

I present to you a recipe for choux pastry that never collapses. Even a novice cook can handle it. The dough is soft, smooth, and shiny. It rises well and holds its shape perfectly when baked.

Ingredients

• Flour - 200 g
• Margarine - 200 g
• Water - 400 ml
• Eggs C1 - 7 pcs.
• Salt - a pinch

Cooking time: 40-45 minutes

Servings: 1 (35-40 small cakes)

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Place margarine in a saucepan, pour in water and add a pinch of salt.

Step 3

Place the saucepan over low heat. Stirring constantly, bring the mixture to a boil.

Step 4

Add all the flour and mix the mixture until smooth.

Step 5

Let the custard base cool for 10-15 minutes. Then add one egg at a time, mixing thoroughly each time.

Step 6

The smooth, glossy choux pastry is ready for further use.

Choux pastry without eggs

Not everyone knows, but choux pastry for éclairs or profiteroles can be made without eggs. This ingredient is most often replaced with dry mélange (egg powder). This ingredient doesn't break, doesn't spoil, and has the same beneficial properties as whole eggs. Another advantage of mélange is that it can be added to the choux base immediately, without waiting for it to cool.

Ingredients

• Water - 50 ml
• Dry melange - ½ tbsp. l.
• Flour - 80 g
• Baking powder - ½ tsp.
• Milk - 230 ml
• Sugar - 1 tbsp.
• Butter - 50 g

Cooking time: 1 hour 10 minutes

Servings: 1 (8-10 cakes)

Step-by-step recipe

Step 1

Pour water into a deep bowl and add the melange.

Step 2

Mix the ingredients with a whisk until smooth.

Step 3

In a separate container, mix flour with baking powder.

Step 4

Pour milk into a saucepan and add sugar.

Step 5

Place the saucepan over medium heat, bring the milk mixture to a boil and add the butter.

Step 6

Stirring continuously, bring the mixture to a homogeneous state.

Step 7

Add flour and baking powder and quickly mix the mixture until smooth.

Step 8

Remove the saucepan from the heat and pour in the melange.

Step 9

Mix the mixture until smooth. It should form a soft, smooth dough.

Step 10

Bake the cakes for the first 20-25 minutes at 180 degrees, and then another 150 minutes at 140 degrees.

PP recipe for choux pastry without butter

This recipe is sure to please those watching their health and figure. This healthy choux pastry, without butter or sugar, is not only delicious but also low in calories. It makes the most delicate and delicious cakes. They can be filled with any light cream. These treats will lift your spirits without adding extra pounds.

Ingredients

• Rice flour - 40 g
• Soy flour - 40 g
• Water - 150 ml
• Vegetable oil - 5 g
• Egg C1 - 1 pc.
• Egg (white) - 1 pc.
• Salt - a pinch
• Sweetener - 2 g

Cooking time: 2 hours 20 minutes

Servings: 1 (23-25 ​​small cakes)

Step-by-step recipe

Step 1

In a deep bowl, mix rice and soy flour, salt and sweetener.

Step 2

Mix all dry ingredients well.

Step 3

Pour water into a saucepan or pot and add vegetable oil.

Step 4

Bring the water to a boil and add the dry ingredients.

Step 5

Mix the mixture very quickly until smooth.

Step 6

Remove the pan from the heat and leave the custard base for 10-15 minutes to cool thoroughly.

Step 7

Place the custard base into a blender bowl and add the egg and white to it.

Step 8

Beat the mixture until smooth. You should get an elastic, shiny dough. If you don't have a blender, you can use a spatula to mix the ingredients.

Step 9

Place the finished dough into a pastry bag and form eclairs.

Step 10

Bake the cakes for the first 25 minutes at 180 degrees Celsius, then for another 15 minutes at 120 degrees Celsius. Do not open the oven during baking.

Choux pastry for eclairs with vegetable oil

I offer you a simple recipe for choux pastry made with vegetable oil. It's very tender, elastic, and smooth. It makes delicious eclairs and profiteroles that pair well with chocolate, vanilla, butter, fruit, and other creams.

Ingredients

• Water - 200 ml
• Vegetable oil - 100 ml
• Salt - a pinch
• Flour - 160 g
• Eggs C1 - 4 pcs.

Cooking time: 1 hour 10 minutes

Servings: 1 (15-20 cakes)

Step-by-step recipe

Step 1

Pour water and vegetable oil into a saucepan with a thick bottom and bring the resulting mixture to a boil.

Step 2

Add flour, salt and mix the mixture thoroughly until smooth.

Step 3

Remove the pan from the heat and let the custard base cool slightly (10-15 minutes).

Step 4

Add one egg at a time to the cooled mixture, mixing well each time.

Step 5

The finished dough should be elastic and smooth.

Step 6

Using a pastry bag, form eclairs of the desired shape.

Step 7

Bake the eclairs for the first 15 minutes at 200 degrees Celsius, then for another 10-15 minutes at 180 degrees Celsius. Cool the finished eclairs and fill them with any filling.

Homemade dough for profiteroles with margarine

This is a recipe for choux pastry for delicate, airy profiteroles with a hollow center. It's made with margarine and turns out smooth and elastic. These choux pastries can be filled with any sweet or savory fillings. For this, it's best to use a pastry bag or syringe with tips.

Ingredients

• Water - 200 ml
• Flour - 200 g
• Salt - ½ tsp.
• Sugar - ½ tsp.
• Eggs C1 - 4 pcs.
• Margarine - 100 g

Cooking time: 1 hour 15 minutes

Servings: 1

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Add salt, sugar and water to a thick-bottomed saucepan.

Step 3

Mix the ingredients and bring the resulting mixture to a boil.

Step 4

Add margarine and stir the mixture until it is completely dissolved.

Step 5

Add flour and mix the mixture very quickly until smooth.

Step 6

Remove the pan from the heat and let the mixture cool slightly. Then add one egg at a time.

Step 7

Each time, mix the dough thoroughly until smooth.

Step 8

Using a spoon, form profiteroles from the dough and place them on a pre-prepared baking sheet.

Step 9

Bake the cakes for the first 10 minutes at 200 degrees Celsius, then for another 25 minutes at 180 degrees Celsius. Let the finished cakes cool completely, then fill them with the cream.

Secrets of Perfect Eclairs

Eclairs are among the most beloved treats for both adults and children. To ensure they always turn out delicious, airy, and tender, you need to know a few secrets. I'm happy to share them with you and answer some frequently asked questions about this dessert.

We take the first stage responsibly

The first step in preparing choux pastry is to thoroughly boil the mixture of butter, water (or milk), and salt. This mixture should be boiled until the butter is completely melted and no longer floats on the surface of the water. Otherwise, it won't be incorporated well into the dough, and the pastries won't rise.

Add dry ingredients correctly

Before adding the flour to the custard base, sift it. Add it all at once and mix quickly to avoid lumps and ensure a smooth dough.

Knead the dough thoroughly

The custard mixture must not simply be stirred until smooth. The dough must be kneaded for 2-3 minutes with a spatula or spoon until it becomes smooth and excess moisture evaporates.

Be sure to cool the base.

After brewing, cool the dough to 50-60 degrees Celsius (122-140 degrees Fahrenheit) before adding the eggs. Otherwise, the eggs will curdle when added to the hot mixture, ruining the dough.

Add the eggs one by one

Add the eggs one at a time to the cooled choux pastry base, stirring each time until smooth. This will ensure the dough is tender and smooth, and the éclairs will rise well during baking.

Follow the baking instructions

To reveal this secret, I will answer popular questions about baking eclairs.

• How long does it take to bake choux pastry for eclairs?

Choux pastry should be baked for 30-40 minutes. Don't open the oven for the first 15-20 minutes to prevent the pastry from sinking.

• At what temperature should you bake choux pastry for eclairs?

Choux pastry should be baked for the first 10-20 minutes at a high temperature (180-220 degrees Celsius), then for another 25-30 minutes at a lower temperature (120-180 degrees Celsius). The exact time and temperature depend on the type of pastry and are always specified in the recipes.

• What tip should I use for eclair pastry?

The French Star No. 867 pastry tip, with its 16 teeth, is ideal for shaping éclairs. It creates a neat, finely ribbed pattern, resulting in beautifully finished éclairs.

Video - Profiteroles from choux pastry from pastry chef Vasily Emelianenko

Looking for the perfect profiteroles recipe? Then you need to watch this video immediately. In it, chef Vasily Emelyanenko shares his tried-and-true recipes for choux pastry and profiteroles fillings. They make a wonderful holiday dessert and a delicious everyday snack.

The video's creator clearly demonstrates the entire process of making this delicacy. The chef demonstrates the perfect consistency for choux pastry and explains how to properly shape, bake, and fill the pastries. After watching this video, you'll easily make delicious éclairs at home.