Choux Pastry


  • 12 cup water
  • 12 stick (4 tbsp) unsalted butter
  • 1 tsp salt
  • 1 tsp sugar
  • 12 cup flour
  • 2 large eggs (room temperature)


Make Dough

  • In a metal pot on medium heat, with a silicone spatula or wooden spoon
    • Melt the butter, water, and salt together until just simmering
    • Add in flour, turn down heat
    • Stir and smear until the dough forms a ball and leaves a film on the pan
  • Transfer to a mixing bowl and break apart to let cool
  • Whisk in the eggs one at a time (or beat first and add at once)
  • Transfer into a piping bag

Shape & Bake

  • Preheat oven to 450°F
  • Line a baking sheet with a silicone baking mat
  • Pipe onto sheet tray
  • Transfer tray into the oven and reduce to 350°F
  • Bake until browned and puffed (30–40 mins)
  • Open the door and let cool slowly in the turned off oven


I needed closer to 40 mins in my oven.

This can easily be doubled, with 12 cup milk and 12 cup water for the liquid.