Classic Pâte à Choux (Choux Pastry Puffs) - Four Egg Version
MI
miradugmThis adapted classic pâte à choux recipe is tailored for those with only four eggs on hand, maintaining the delicate balance and signature puffiness of the original. By slightly reducing the batch size to match the egg quantity, it yields about 24 perfectly airy puffs. These golden pastries remain versatile, perfect for filling with sweet creams or savory cheeses, ensuring you don’t miss out on the classic French pastry experience even with limited eggs.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a small saucepan, combine the milk, sugar, salt, butter, and 1/2 cup water (4 oz / 113g). Bring to a lively simmer over medium-low heat, stirring with a wooden spoon to melt the butter.
- Once the mixture is bubbling, add the flour all at once. Stir vigorously to incorporate it into the liquid. Continue to stir and mash the mixture against the sides and bottom of the pan until it forms a soft dough and a light film forms on the pan bottom, about 3 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if mixing by hand). Let the dough cool for about 1 minute.
- With the mixer on medium, add the eggs one at a time, beating well after each addition. The dough will look separated at first but will become smooth and glossy. Stop after adding the fourth egg when the dough is glossy, smooth, and just thick enough to hold its shape but loose enough to form a V-shaped trail as it falls off the paddle or spoon.
- Transfer the dough to a pastry bag fitted with a large round tip (or use a spoon). Pipe or spoon small mounds (about 1 inch wide) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 20–30 minutes, rotating the sheets halfway through, until the puffs are deep golden brown and feel light and hollow. Let cool completely before filling or serving.