Pâte à choux inratable- No fail choux pastry

If you have never made a choux paste I think you have to try this no fail choux buns recipe from one of my favourite Pastry Chefs: Christophe Felder. Oh and if you are serious about baking,  I think you want to have his book “Patisserie: Mastering the Fundamentals of French Pastry“. Yes, there is an English version of it..


I do have some of his books and I sometimes refer to his recipes (i.e. most of my croissants and danish pastries in this blog are based on his recipe), but this massive book I’m refering to has all what you need to know about basics including the recipes he already published in his previous books.

Since great people tend to think alike, I’m also refering to the difference between CF’s recipe and Philippe Conticini‘s from La Pâtisserie des rêves who is another Master in his field (and another favourite of mine).

I had in mind to make profiteroles with this choux pastry the day I made it, so I didn’t add craquelin (which is the layer of dough crust added on the top of choux by Conticini, Christophe Michalak and other famous Pastry Chefs).

Oh and if you are found of choux pastry in all shapes and forms, check Christophe Adam’s creations. He’s a genius in his field.. 

So here is another recipe tagged freezer-friendly. Yes, the choux pastry shells can be frozen once baked. To bring them back to life, they’ll need 1 min in a hot oven.

I have made chouquettes, eclairs and profiteroles..

Makes +20 pieces.
Prep: 20 min- Baking: 25 -30min 

  • 125g of water
  • 125g of milk
  • 5g – salt
  • 1/2 tsp of sugar (Philippe Conticini addes 1 big tablespoon)
  • 125g of butter (Philippe Conticini, my other fav Chef uses 110g, try that out)
  • 140g of flour
  • 250g of eggs ( about 4 1/2, large)


  • Egg wash (1 egg)


In a saucepan, pour the milk , water, salt, diced cold butter and sugar. The moment it starts boiling take the pan off the heat and add the sifted flour in one go.

On a low heat, stir quickly and vigourously with a spatula for a couple of minutes until the dough pulls away from sides of the pan and that you see a film of dough sticking to the pan which means that it’s drying up and that’s what we need. I usually stir and flatten the dough at the same time to the surface exposed is more important.Remove from heat.

It’s exactly the same frame of work as of cougères, posted previously

The next step at this level is to transfer the dough (called “panade” in French) into the bowl of a food processor and start incorporating the eggs one at a time while beating and only when the first one has been totally incorporated. During all this time, let the stirring hook do the job, at a medium speed. 

The dough will become smooth, shiny and elastic in the end of this process (hint: it is important to whisk for a while to incorporate the air which will help the choux to puff and rise during baking).

Preheat oven to 200 ° C.

Fill your pastry bag and form buns and eclairs ..

Bake in a preheated oven at 200 degrees C and bake at 180 degrees for 25-30 minutes . This actually depends on your oven and the size of the piped choux , the time indicated is an average. A choux is properly baked when it’s nicely golden and makes a hollow sound if you knock it from the bottom and most of all it won’t collapse once it comes out of the oven.

Remove from oven and let cool completely before filling them.

For the sweet filling: pastry cream, cream mousseline, ganache, chantilly (whipped cream)..Be generous in the filling.

For the savoury filling: cream cheese with smoked salmon and herbs in my favourite.

Version Française de la recette
Pour +20 choux


Préparation: 20 min – Cuisson: 25 – 30 min


  • 125g d’eau
  • 125g de lait
  • 5g de sel
  • 1/2 cc de sucre
  • 125g de beurre
  • 140g de farine
  • 250 g d’oeufs (environ 4 1/2)


Dans une casserole à fond épais, faire bouillir l’eau, le lait, le beurre, le sel et le sucre. Mettez à feu doux. Retirer du feu apres le premier bouillon. 

Verser la farine tamisée en pluie en une seule fois. Mélanger vivement à la spatule et remettre sur le feu sans cesser de remuer et laisser la pâte se dessécher. Cette étape me prend 2 min +/-. J’arrête quand je vois un film de pâte se former dans le bas de la casserole, pour cela, il vaut mieux ne pas utiliser celles couvertes en Teflon.


Mettre le tout dans le bol d’un robot et mélanger au fouet plat en incorporant les œufs un à un jusqu’à jusqu’à ce que le precedent soit bien absorbé. Il faut obtenir une pâte lisse, brillante et élastique.(Il faut fouetter pendant minimum 5 min afin d’incorporer de l’air dans la pâte ce qui permettra au choux de lever pendant la cuisson ).
Préchauffer le four à 200°C.

Remplir votre poche à douille et former les choux et des eclairs..

Enfourner pendant 25 / 30 minutes en chaleur tournante sans jamais ouvrir la porte du four. La cuisson est à adapté selon votre four et la taille des choux, le temps indiqué correspond à une moyenne pour un choux moyen

Sortir du four et laisser refroidir avant de les farcir.

Pour vérifier la cuisson, on peut très rapidement ouvrir la porte du four passée la 20 ème minute pour prendre un chou, s’il retombe dans les 30 secondes qui suivent, c’est qu’il faut plus de temps de cuisson. D’un autre côté, on peut tapoter la base du chou, si ça ne sonne pas vide c’est que ce n’est pas encore près de sortir du four.



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