Baby Choux Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2-inch plain round tip (or use a zip-top bag and cut the corner).

Heat liquids and fats

In a medium saucepan, combine 3 cups water, 1/2 cup milk, 8 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt. Bring to a rolling boil over medium-high heat, stirring occasionally so butter melts evenly.

Add flour

Once boiling, remove the pan from heat and immediately add all 2 cups sifted all-purpose flour. Stir vigorously with a wooden spoon or heatproof spatula until the mixture pulls away from the pan and forms a smooth dough ball, about 30–45 seconds.

Dry the dough

Return the pan to low heat and cook the dough, stirring constantly, for 1–2 minutes to dry it slightly. This step helps set the structure so puffs hold shape.

Cool slightly and add eggs

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with a paddle. Let it cool for about 3–5 minutes (warm but not hot to the touch). Add the 8 large eggs one at a time, mixing well after each addition until smooth and glossy. The dough should be pipeable but hold a peak; if it becomes too loose, stop adding eggs. You may not need all eggs if sizes vary; conversely, add the last egg only partially.

Pipe baby choux

Fill the piping bag and pipe 1-inch rounds (about 1 tablespoon of dough each) onto the prepared baking sheets, spacing 1–1.5 inches apart. For uniformity, pipe from a steady 90° angle. Smooth any pointed peaks with a damp fingertip.

Bake — two-stage method

Bake at 425°F (220°C) for 10 minutes to give an initial oven spring. Without opening the oven, reduce the temperature to 350°F (175°C) and bake another 18–22 minutes until puffed and deep golden brown. Total baking time ~28–32 minutes depending on size. Do not open oven during baking or they may collapse.

Dry out and cool

Turn off the oven, crack the oven door slightly and let the choux sit inside for 8–10 minutes to dry. Remove to a wire rack and cool completely before filling. If the bottoms are soft, return to 325°F (160°C) for 5–8 minutes to dry further.

Heat the milk

In a medium saucepan, warm 2 cups whole milk over medium heat until just simmering (bubbles form at edges). Remove from heat.

Whisk yolks and sugar

In a bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened. Whisk in 1/2 cup cornstarch until smooth and no lumps remain.

Temper and thicken

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 saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency, about 2–4 minutes. Boil 30 seconds while whisking to cook out the cornstarch taste.

Finish and chill

Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Pour pastry cream into a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator until cold, at least 2 hours.

Optional stabilization (whipped cream)

If you prefer a lighter filling, fold 1 cup softly whipped heavy cream into the chilled pastry cream before filling. (If you do this, ensure whipped cream is whipped to soft peaks and fold gently to avoid deflating.)

Prepare shells for filling

When shells and pastry cream are fully cooled, decide on filling method: (A) slice the choux horizontally and spoon/piping-fill with pastry cream, or (B) poke a small hole in the bottom of each puff and pipe filling inside. For bite-size baby choux, poking and piping is fastest and neatest.

Fill the choux

Fit a small piping bag with a small round tip or snip a small hole in a corner. Fill the bag with pastry cream (or cream-blended pastry cream). Insert tip into the bottom hole of each shell and gently squeeze until you feel resistance and the puff feels slightly heavy. Fill each shell but avoid overfilling to prevent splitting.

Optional toppings

Dust filled choux lightly with confectioners' sugar or dip the tops into melted chocolate or drizzle chocolate glaze over them. If using chocolate, dip immediately after filling and let set on a rack. For a shiny glaze, warm the chocolate slightly and add a teaspoon of neutral oil if needed.

Serve and store

Arrange baby choux on a platter and serve within 4–6 hours for best texture. Refrigerate any leftovers in an airtight container for up to 2 days (tops may soften). If unfilled, choux can be frozen in a sealed bag for up to 1 month; re-crisp in a 300°F oven for 5–7 minutes before filling.