Choux Pastry Around the World: Unique Takes on the Classic Recipe

There is nothing quite like the smell of fresh pastries baking in the oven to evoke the memories of charming cafés and bustling bakeries. One of the most impressive pastries in terms of its light, airy texture and infinite versatility is undoubtedly choux pastry. Originating from France, over the centuries this humble dough has traveled the world, inspiring countless variations and twists.

Whether with rich creams or transformed into savory delights, choux pastry has now become a melting pot of creativity in the kitchen. The flexibility of choux pastry is impressive because it can be partnered with almost any filling—savor or sweet—and also assumes new forms and species within the cultures of a country. From Parisian eclairs to Japanese cream puffs, every country has put its own signature to this legendary recipe.

Recipe for Choux Pastry

Ingredients

• 1 cup (240ml) water
• ½ cup (113g) unsalted butter
• ¼ tsp salt
• 1 tsp sugar (optional, for sweet choux)
• 1 cup (125g) all-purpose flour
• 4 large eggs, room temperature

Method:

Start by heating the water, butter, salt, and sugar in a saucepan over medium heat. The constant stirring occasionally will ensure the butter melts and the mixture simmers. When the mixture begins to really bubble, reduce the heat, and add the flour, stirring vigorously with a wooden spoon until it pulls away from the sides of the pan and forms a smooth ball.

Transfer the dough to a bowl and let cool for a couple of minutes. Slowly add in the eggs one at a time, mixing completely after each addition. The dough should be glossy and thick enough to pipe yet soft enough to hold its shape when piped.

Pipe the dough into mounds spaced out over the prepared parchment paper. Place this sheet on the preheated oven rack to bake in an oven that's set at 200°C or 400°F for some 20 minutes before turning it to 180°C or 350°F to cook further for some 10 minutes or until they appear golden. Get them out, cool off completely and fill away

10 Choux Pastry From Around The World

French Éclairs

Éclairs are the quintessential French take on choux pastry. These elongated shells are filled with rich pastry cream, often flavored with vanilla or chocolate, and topped with a glossy chocolate glaze. The perfect éclair features a tender exterior with a creamy filling that contrasts with the crisp shell, making it one of France's most adored pastries.

Italian Profiteroles

Profiteroles are the little cousins of éclairs in Italy, usually filled with whipped cream, custard, or ice cream, and formed into a group and finished with a rich chocolate sauce. They're known here as "bigne," part of the classic desserts served at Italian pastry shops, although regionally prepared in different variations.

Japanese Cream Puffs

Cream puffs are a favorite Japanese dessert that is less doughy and fluffier. They have a smooth custard or whipped cream filling and are finished with powdered sugar on top. The dough is baked at a high temperature so that the shell of the puff will be crispy, creating a gentle but still very satisfying bite.

Spanish Profiteroles

In Spain, profiteroles are covered with a custard filling, quite often referred to as "bocaditos de crema." They would be eaten and enjoyed as snacks with coffee or dusted or drizzled caramel. These are small sized, making the perfect snack food for family occasions or celebrations.

Dutch Soesjes

Soesjes are a favorite treat in the Netherlands. They are served as a snack at parties or events. The small, round puffs are filled with whipped cream or custard and topped with a chocolate glaze. Sometimes, they are served with a sprinkle of powdered sugar, adding a touch of sweetness to their already indulgent filling.

German Windbeutel

Windbeutel, or "wind puffs," are Germany's version of choux pastry, typically filled with whipped cream, custard, or even savory fillings like cheese. Often served at special occasions, these light pastries are characterized by their delicate, airy texture and are usually topped with powdered sugar or chocolate.

Middle Eastern Bâtonnets

Choux pastry is also used to make small, filled sticks called bâtonnets in Middle Eastern countries. Often these are filled with pistachio cream, whipped cream flavored with rosewater, or a sweetened labneh filling. Pastries may be sprinkled with crushed nuts or dipped in honey syrup for extra sweetness.

British Cream Puffs

In the UK, cream puffs are a very popular dessert; they're filled with thick clotted cream or custard. They're usually served with a layer of jam or fruit on top, and often with tea. British cream puffs are often more substantial in their filling, so it's almost a richer dessert.

American Choux Buns

In the United States, choux pastry is applied to various confections, although one of its most famous creations is the choux bun. These small puffs are filled with custard, whipped cream, or even ice cream. The buns often appear during the holidays or are sold in the local bakeries, where they celebrate their unique fillings.

Chinese Egg Tarts

Egg tarts are a favorite dessert in Hong Kong and Southern China. They have an outer crust made from choux pastry and a silky custard filling that is prepared using eggs, sugar, and milk. Traditionally, shortcrust pastry is used, but in some variations, choux pastry is used for a lighter and airier texture.