As fans of fine patisserie will know, there’s a world of pastry out there. Today we’re shining a spotlight on one of the most versatile and rewarding: choux pastry. Whether you're keen to perfect your profiteroles or you’ve got your eye on making elegant éclairs, we will walk you through the key types of pastry and then zoom in on choux: how it works and how to succeed.
What are the Different Types of Pastry?
There are several “families” of pastry, each with their own technique, texture and perfect pairing of fillings or toppings. These are:
- Shortcrust pastry (sweet or savoury) – a buttery, firm, crumbly shell or tart base. For example: lemon tart or quiche lorraine.
- Filo/puff pastry – lots of layers with a light, flaky texture. Baklava uses filo pastry while pain au chocolat and sausage rolls are both made will puff pastry.
- Hot‐water pastry (pâte à foncer) – used for certain tart shells and savoury pies such as a traditional pork pie.
- Choux pastry (pâte à choux) – light and airy with a hollow centre ready for a filling. For example: éclairs or profiteroles.
- Pâte sucrée/pâte sablée – a richer/sweeter tart dough than shortcrust used for more delicate tarts and patisserie bases like a fruit tart.
By understanding each, you can pick the right one for the desired outcome. Puff pastry and filo pastry sheets are easy to come by ready made in the supermarket. Although it is worth making them at least once in your life, to fully appreciate the ready made version fully, check out our puff pastry recipe here. But choux is always worth making yourself, so mastering this pastry should be high on your list.
Why choux pastry deserves your attention
Choux pastry (or pâte à choux) is unusual in that it’s made on a hob first, then piped and baked so that it puffs, forming a hollow interior. This hollow space is ideal for filling. So if you’ve been thinking “I’d love to add éclairs to my repertoire” this is exactly the pastry to master.
Texture & appearance goals
- Golden-brown crust, well risen.
- Hollow/air pocket inside.
- Crisp exterior or slightly soft (depending on use).
- No large collapses - if the paste was too wet or under-baked you'll get flat results.
Common fillings and uses
- Sweet: vanilla crème pâtissière, whipped cream, chocolate ganache, fruit curds, pastry cream.
- Savoury (if making gougères): cheese-infused choux baked as small puffs.
How to Make Choux Pastry: the Essentials
Ingredients & method:
The basic method: boil liquid + butter, add flour, add eggs gradually, pipe confidently, bake and allow to cool before filling.
Our top tips for perfect choux pastry
- Don’t over-egg - Too much egg makes the dough too soft and you lose height and hollow interior.
- Pipe neatly - A smooth nozzle and confident piping helps shape.
- Bake properly - Let the choux dry out in the oven after rise (often a slight lowering of temperature or opening the door briefly helps).
- If you fill while still very warm you’ll lose crispness; but fill too late and moisture may collapse the shell or soften too much.
- Larger éclairs need firmer fillings; smaller profiteroles can take softer creams.
Let’s Talk Éclairs!
Since our interest lies specifically in making éclairs, here’s how we recommend approaching that:
Use the choux method described above but with slightly less egg/liquid for a firmer paste.
Pipe long straight or fluted logs, typically 10–12 cm or longer depending on desired serving size.
Once cooled, fill from one/two holes or slice open and pipe in the filling.
Top with a glaze/icing or chocolate, or leave elegant and simple.
A classic éclairs has a vanilla pastry cream or pastry cream blended with whipped cream (crème légère) inside. Then a chocolate glaze or fondant topping.
Serve soon - choux-filled sweets are best enjoyed relatively fresh because the pastry will gradually soften.
So whether you’re offering éclairs alongside your macarons, or simply indulging a new challenge at home, this is a pastry worth mastering. Check out our Choux Bun recipe here.