Choux Pastry Plus Eclairs and Churros
Choux Pastry
Eclairs and Churro variations
Choux Pastry (Stand Mixer Method)
Makes 10–12 Eclairs or Churros
Ingredients
1 cup water
½ cup (1 stick) unsalted butter, cut into 4 pieces
1 tablespoon granulated sugar
¼ teaspoon salt
1¼ cups all-purpose flour
4 large eggs, beaten together
1 teaspoon vanilla extract
Equipment
Stand mixer fitted with paddle attachment
Medium saucepan
Measuring cups and spoons
Heat-safe spatula or wooden spoon
Whisk or fork
Small bowl for eggs
Step 1: Make the Dough Base
Place water, butter, sugar, and salt into a saucepan.
Heat over medium-high heat and bring to a full rolling boil. Remove from heat immediately.
Look For:
Butter completely melted
Large bubbles covering the entire surface
Do NOT continue boiling.
Step 2: Add Flour
Add all of the flour at once.
Stir immediately with a wooden spoon or spatula until a thick dough forms.
Look For:
Dough quickly forming one large ball
No dry flour remaining
The mixture may look lumpy or messy at first. Keep stirring.
Step 3: Dry the Dough
Return the pan to medium-low heat.
Stir constantly for 1–2 minutes.
Look For:
Dough pulling away from the sides of the pan
Thin film forming on the bottom of the pan
Smooth, slightly shiny dough
Do not skip this step.
Step 4: Cool the Dough
Transfer dough to the bowl of a stand mixer.
Mix on low speed for 2–3 minutes to release steam.
Look For:
Very little steam coming from the bowl
Bowl feels warm, not hot
Touch Test:
The dough should feel warm but not hot enough to burn your finger. If it is too hot, it can cook the eggs.
Step 5: Add Eggs
Whisk together the eggs and vanilla.
With the mixer running on low speed, slowly add the egg mixture a little at a time.
Allow each addition to fully mix in before adding more.
Don't Panic If:
The dough looks broken
The dough looks slippery
The dough looks curdled
This is normal. Keep mixing.
Step 6: Check Consistency
As you approach the last few tablespoons of egg mixture, stop and check the dough.
The dough is ready when it is:
Smooth
Glossy
Thick but pipeable
V-Test
Lift the paddle.
The dough should slowly stretch downward and form a V-shape hanging from the paddle.
Too Thick
Dough stands straight up
Dough tears off in chunks
Fix: Add a little more egg mixture.
Too Thin
Dough runs like pancake batter
Fix: Pipe slightly smaller eclairs or churros and continue.
Success Check
A properly made choux dough should be:
Smooth
Glossy
Thick enough to hold its shape
Soft enough to pipe easily
Able to form a V-shape when lifted on the paddle
ECLAIRS
You Will Need: Piping bag • Large French star tip or large round tip • Parchment-lined baking sheet • Small bowl of water
PREHEAT TO 425
Transfer choux dough to piping bag.
Pipe logs 4–5" long and about ¾" wide.
Leave 2" between eclairs.
Dip finger in water and smooth any peaks.
Bake at 425°F for 15 minutes.
Without opening oven, reduce to 350°F and bake 20–25 minutes more.
IMPORTANT: Do NOT open the oven door during baking.
Done When:
• Deep golden brown
• Dry on outside
• Light when lifted
Cool 2–3 minutes.
Turn upside down and cut two ½" slits in the bottom near each end to release steam.
Return to warm oven with door propped open slightly for 5–10 minutes.
Cool completely before filling.
Success Check:
• Feel surprisingly light
• Sound slightly hollow when tapped
• Hold shape after cooling
• Deep golden brown, not pale
CHURROS
You Will Need: Piping bag • Large French star tip (9FT or similar) • Parchment-lined baking sheet • Small bowl of water
For Coating:
2 Tbsp melted butter
½ cup sugar
1 Tbsp cinnamon
PREHEAT TO 425
Transfer dough to piping bag fitted with star tip.
Pipe strips 4–5" long and about ¾" wide.
Leave 2" between churros.
Dip finger in water and smooth any tails or peaks.
Bake at 425°F for 15 minutes.
Without opening oven, reduce to 375°F and bake 10–15 minutes more.
Done When:
• Deep golden brown
• Hold ridges
• Feel light when lifted
Brush warm churros lightly with melted butter.
Mix sugar and cinnamon together.
Roll warm churros in cinnamon sugar.
Success Check:
• Feel light for their size
• Hold ridged shape
• Deep golden brown, not pale
• Slightly crisp outside
• Soft and hollow inside
