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pasta bingé ripiena di crema secondo la ricetta di Igino massari

Choux Pastry

Choux Pastry (Pâte à Choux in French) is a basic pastry dough used in Italian and French pastries.

Compared to other doughs, Choux pastry has an extraordinary capacity to puff up during cooking, giving a distinctive hollow aspect to the baked products. Moreover, choux has a neutral taste, able to adapt to sweet and salty fillings.

This characteristic is mainly due to the particular preparation technique requiring double cooking. The first is done by cooking or better gelatinizing the flour starches in water and fat. The second cooking is done in the oven or in oil for the typical fried choux!

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my choux pastry recipe

Here is an excellent recipe signed by L. di Carlo for the preparation of puff pastry.
The proportion of the ingredients will allow you to obtain a choux pastry puffs crispy outside and well caved inside, Ideal for preparing profiteroles and French eclairs.
For succeeding in this recipe, pay particular attention to incorporate the eggs a little at a time into the mixture. Moreover, let the puffs dry in the oven, possibly slightly opening the oven door at the end of cooking let out the steam.
Preparation: 20 minutes
Cooking: 20 minutes
Total Time: 40 minutes
RECIPE FOR: 8 People


  • Stand Mixer
  • Baking Sheet
  • Pastry Bag


  • 450 gr Eggs
  • 250 gr Water
  • 250 gr Butter
  • 250 gr Flour (W220 or 11% - 12% of proteins)
  • 5 gr Salt


  • Bring water, salt, and butter to a boil until butter is completely melted.
  • Add the flour and cook for about 2min while stirring.
  • Pour the dough into the stand mixer bowl and turn a few seconds to lower the temperature.
  • Start adding the eggs slowly at medium speed, taking care to allow each addition to be absorbed before going on.
  • When the mixture will have the right consistency (making it fall with the spatula, it forms a triangle)
  • Lightly butter a baking sheet. Using a pastry bag, shape into small walnuts and lightly crush the tips with a wet finger to make sure they grow evenly when baking.
  • Bake in a hot oven at 220°C (428°F) for the first 10 minutes. Lower the temperature to 190°C (374°F) and bake for another 15 minutes.


Serving: 100g | Calories: 837kcal | Carbohydrates: 49g | Protein: 21g | Fat: 62g | Saturated Fat: 36g | Cholesterol: 553mg | Sodium: 610mg | Potassium: 242mg | Fiber: 2g | Sugar: 1g | Vitamina A: 2169IU | Calcio: 89mg | Ferro: 5mg
Choux Pastry rich in Butter


The best solution for baking the choux is to use a lightly-buttered pan, better if you remove the exceeding grease with a piece of paper. That allows the dough to adhere to the base and better puff up.

An excellent solution is using micro-perforated Teflon pans, which are now quickly available on Amazon.

A static oven is the best baking option because the fan wrinkles the choux’s surface and hinders its development (you get crooked and very wrinkled puffs). However, if you have a fan oven, don’t worry; you can use a pan to shield the ventilation!

For better development of the choux, I suggest baking them around 180-190°C (356°F – 374°F), keeping the oven door slightly ajar to allow the steam to leave, and have a well-dried product.

Once baked, you can freeze the empty choux (if you have the blast chiller, you can blast chill them to -18 °C, 0°F), closed in plastic bags for up to 60 days, but I recommend not to exceed 30 days!



Every ingredient of Choux pastry has a precise function, which is primary for succeeding in the recipe.

  • Liquids: Generally, we use water or milk to prepare Choux pastry. Using milk will make the product more colored once baked.
  • Fats are responsible for the choux pastry’s crunchiness and the width of the inner cavity. In fact, Fats offer a barrier to the steam formed during cooking and determine the product’s development in the oven. For a better result, I suggest using butter, even though preparing the recipe with oil in some areas of Italy is common.
  • Flour: for the success of Choux, we use flour with a low protein content (W 180-200 if you live in Europe). Using flour too rich in proteins (like bread flour) will produce a choux that will get wet quickly because of the proteins’ natural capacity to draw water from the filling.
  • Eggs represent the liquid part of the recipe, and together with flour, they build the structure of the choux. The liquid part of the egg produces the steam needed to swell the choux during cooking, whereas its proteins form its structure. 
  • Salt: Enhances the flavor of the choux and aids the coloring of the crust. To get a neutral taste, I advise adding salt in a proportion of 0.5% of the recipe’s total weight.


1 comment about “La Pasta Choux o Bignè”

  1. Potreste darmi gentilmente un indicazione su quale molino acquistare la farina, normalmente utilizzo il molino quaglia.
    Desidero farvi i complimenti per la vostra ricetta del panettone con lievito di birra, spettacolare, spero pubblichiate anche la ricetta per il pandoro.

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