Baby Choux Recipe
Make Baby Choux Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Choux Pastry
Filling (Pastry Cream)
Assembly & Finish
Method
Choux Pastry
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a pastry bag with a plain 1/2-inch round tip (or use a large round tip) and set aside.
- 2
Make the panade
In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1 tsp granulated sugar, and 1/2 tsp salt. Bring to a vigorous simmer over medium heat until butter is melted and liquid begins to bubble.
- 3
Add flour and cook
Remove pan from heat and add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides of the pan. Return to medium-low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly (you should see a thin film form on the bottom of the pan).
- 4
Cool slightly, then incorporate eggs
Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with a paddle. Let cool for 3–5 minutes so it stops steaming (this prevents eggs from scrambling). Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, shiny, and holds a soft peak. You may not need all eggs or you may need the full 4 — use the number required to reach the proper consistency. The final choux should be pipeable but not runny.
- 5
Pipe the baby choux
Transfer dough to the prepared pastry bag. On the parchment-lined sheets, pipe small mounds about 1 to 1 1/4 inches (2.5–3 cm) in diameter spaced 1 1/2 inches apart. For uniform size, use a small scoop or measure the amount per mound (about 1 tablespoon of dough). Smooth any peaks with a wet fingertip.
- 6
Egg wash and bake in two stages
Lightly brush each mound with the prepared egg wash (1 beaten egg with 1 tbsp water). Bake in the preheated 425°F oven for 10 minutes to help set the exterior and create initial rise. Without opening the oven, reduce the oven temperature to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown and puffed. Avoid opening the oven during baking to prevent collapse.
- 7
Dry out and cool
Turn off the oven, crack the oven door open with a wooden spoon, and leave the choux inside for 10 minutes to dry slightly (this helps prevent soggy centers). Remove from oven and transfer to a rack. Let cool completely before filling, about 30 minutes.
Filling (Pastry Cream)
- 8
Warm the milk
In a medium saucepan, combine 2 cups whole milk and the scraped seeds and pod of 1 vanilla bean (or 1 tsp vanilla extract). Warm over medium heat until just below a simmer (small bubbles at the edge). Remove from heat and let steep 10 minutes if using vanilla bean; remove the pod before proceeding.
- 9
Whisk yolks, sugar, and cornstarch
In a bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and 1/4 cup cornstarch until pale and slightly thickened.
- 10
Temper and cook
Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the remaining hot milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens to a custard that coats the back of a spoon, about 2–4 minutes. Continue stirring and boil 30 seconds to ensure cornstarch is cooked.
- 11
Finish the pastry cream
Remove from heat and whisk in 2 tablespoons cold unsalted butter until smooth. If desired, whisk in 1 tablespoon powdered sugar to lightly sweeten. Pour the pastry cream into a shallow bowl, press plastic wrap directly onto the surface to prevent skin forming, and chill in the refrigerator until cold, at least 2 hours (or overnight).
Assembly & Finish
- 12
Prepare filling bag
Once pastry cream is chilled, transfer it to a pastry bag fitted with a small plain tip or cut a small hole in a disposable bag. If you prefer a lighter filling, gently fold in about 1/2 cup whipped cream before filling (optional — not included in ingredient quantities).
- 13
Fill the baby choux
Using a sharp paring knife, make a small hole in the bottom or side of each cooled choux (about 1/4 inch). Insert the pastry tip and gently pipe pastry cream into each puff until slightly firm — you’ll feel resistance when full. Alternatively, slice tops off and spoon or pipe cream into the cavity.
- 14
Optional chocolate glaze
For a simple chocolate glaze, place 2 oz chopped dark chocolate and 1 tbsp heavy cream in a small heatproof bowl. Microwave in 10–15 second intervals, stirring until smooth, or heat cream until simmering and pour over chocolate, stirring until glossy. Dip the top of each filled choux into the glaze and set on a rack until set.
- 15
Finish and serve
Lightly dust filled choux with 2 tsp powdered sugar just before serving. Store choux filled with cream in the refrigerator and consume within 24–48 hours for best texture. Unfilled choux can be stored in an airtight container for up to 2 days and re-crisped in a 300°F oven for 5–8 minutes.