I love making choux pastry because it's such a versatile dough that can be used to create delicious pastries like cream puffs, eclairs, and profiteroles.
04Cool the Dough - Transfer the dough to the bowl of a stand mixer fitted with a paddle. Slowly stir on low speed (setting 2) to cool to 130°F (54ºC) or just below, about 2 to 3 minutes.
05Add Eggs One at a Time - Mix one egg at a time on medium-low speed (Setting 4) until fully incorporated, about 30 to 45 seconds per egg. Once 3 eggs are added, check whether the dough pulls away from the sides of the bowl in thick threads; it will not clear the bowl. It should be shiny but firm and not runny, so it’s easy to control when piped. If it’s too thick, add the fourth egg and mix for 45 seconds.
06Pipe the Dough - Add a large plain tip to a pastry bag (Ateco 806). Option to lightly coat the inside with cooking spray to help keep the sticky choux from clinging to the inside. Add a pipeable amount of dough into a pastry bag.Pipe the choux at least 2" apart onto the sheet pan. They expand slightly during baking. Create 1 ½" circular mounds for smaller pastries, 2" for larger ones, or 3 to 4" long strips for eclairs.
07Brush with Eggwash - Dip your finger in water and flatten any tails left on the top when piping to create a smoother surface. In a small bowl, whisk together one egg and 1 tablespoon of water. Brush the tops and sides of each pastry.
08Step-wise Baking Method - Bake for 10 minutes at each temperature setting: 425°F (218ºC), 375°F (191ºC), 325°F (163ºC), 275°F (135ºC), 225°F (107ºC), 200°F (93ºC). Do not open the oven door! It will take about 60 to 70 minutes of total baking time.Break open one pastry to ensure that baking is complete. It should be as dry on the inside. If needed, continue baking at 200°F (93ºC) until the center is dry. They should feel light in weight. This baking method will work best if you bake one tray at a time.
09Let them Cool - Transfer pastries to a cooling rack. Cool completely and reserve until ready to fill.