Perfect Classic Pâte à Choux Pastry
Golden, airy, and surprisingly easy to make, these homemade French profiteroles are one of the most versatile pastries in the kitchen. Made from classic pâte à choux dough, these beautiful cream puffs bake into delicate hollow shells perfect for sweet or savory fillings. Fill them with vanilla ice cream, fresh summer strawberries, rich chocolate ganache, coffee ice cream, whipped cream, chicken salad, or your favorite gourmet creations.
Whether you're creating elegant desserts, brunch treats, or savory appetizers, these French pastries are the perfect vessel for deliciousness. Follow along with The Nomad Kitchen French Pastry Series and discover how simple ingredients can transform into bakery-worthy results right from your own oven.
The Nomad Kitchen • French Pastry Series
The Nomad Kitchen Baking Series
There is something magical about pulling a tray of golden cream puffs from the oven and realizing you made them from scratch.
This week in The Nomad Kitchen, I finally tackled classic French choux pastry, and to my delight, these beautiful little puffs came out light, airy, golden, and absolutely delicious. Their crisp exterior hides a hollow center just waiting to be filled with everything from vanilla ice cream and fresh berries to savory chicken salad and elegant French pâté.
What I love most about choux pastry is that it becomes whatever you dream it to be. Dessert. Brunch. Appetizer. Main course. One simple dough opens the door to dozens of delicious possibilities.
Practice makes perfect, and this batch reminded me that some of life's greatest pleasures are also some of the simplest.
Welcome to the Nomad Kitchen.
Ingredients
🧈 ½ cup unsalted butter
💧 1 cup water
🧂 ¼ teaspoon salt
🌾 1 cup all-purpose flour
🥚 4 large eggs
Instructions
1️⃣ Preheat oven to 425°F.
2️⃣ Line a baking sheet with parchment paper.
3️⃣ In a medium saucepan combine water, butter, and salt.
4️⃣ Bring to a gentle boil.
5️⃣ Remove from heat and immediately add all the flour.
6️⃣ Stir vigorously until a smooth dough forms.
7️⃣ Return the pan to low heat and stir for 1–2 minutes until the dough forms a ball and pulls away from the sides.
8️⃣ Transfer dough to a mixing bowl and allow it to cool for 5 minutes.
9️⃣ Add eggs one at a time, mixing thoroughly after each addition.
🔟 Continue until the dough becomes smooth, glossy, and pipeable.
1️⃣ Drop rounded spoonfuls onto the parchment-lined sheet.
2️⃣ Lightly wet your fingertip and smooth any peaks.
3️⃣ Bake at 425°F for 10 minutes.
4️⃣ Without opening the oven, reduce temperature to 350°F.
5️⃣ Continue baking for approximately 20–25 minutes until puffed and golden brown.
6️⃣ Remove and cool completely.
These were rather easy to make. I was suprised.
Nomad Kitchen Notes
💡 Every oven is different.
💡 In Berkeley, California, my cream puffs needed about 25 minutes after reducing the temperature.
💡 The shells should feel light and hollow when tapped.
💡 Never open the oven during the first stage of baking.
💡 Choux pastry can be filled with sweet or savory ingredients.
Here was the first one… The Strawberry Shortcake Ice Cream Profiterole: Vanilla ice cream, fresh sliced strawberries, and chocolate ganache sauce. YUM!
