Fresh Choux Pastry in Thermomix
Foolproof, Light & Perfectly Puffed Every Time
Choux pastry (also called pâte à choux) is a classic French dough used to create elegant pastries like éclairs, cream puffs, and profiteroles. Unlike other doughs, choux pastry is cooked twice — first on the stovetop (or in this case, the Thermomix bowl), then baked in the oven — creating hollow shells that are crisp outside and airy inside.
Using your Thermomix makes this process incredibly simple. The machine handles the mixing and cooking precisely, giving you smooth, lump-free dough with minimal effort.
Whether you’re making sweet desserts or savory appetizers, this fresh choux pastry recipe will give you consistent, bakery-quality results.
Why Make Choux Pastry in the Thermomix?
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Precise temperature control
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No arm fatigue from stirring
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Smooth, lump-free dough
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Reliable results every time
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Quick and efficient
Ingredients
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150 g water
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80 g unsalted butter (cut into pieces)
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1 pinch salt
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1 teaspoon sugar (optional, for sweet recipes)
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120 g all-purpose flour
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3 large eggs (room temperature)
Step 1: Heat the Liquid Base
Add water, butter, salt, and sugar (if using) to the Thermomix bowl.
Cook for:
5 minutes / 100°C / Speed 1
The butter should be fully melted and the mixture gently simmering.
Step 2: Add the Flour
Add the flour all at once.
Mix:
20 seconds / Speed 4
Then cook:
2 minutes / 100°C / Speed 2
This step dries out the dough slightly and forms a smooth ball. The dough should pull away from the sides of the bowl.
Remove the lid and allow the dough to cool for about 5 minutes. This prevents the eggs from scrambling in the next step.
Step 3: Add the Eggs
Set the Thermomix to:
Speed 4 (no temperature)
Add the eggs one at a time through the lid opening, allowing each egg to fully incorporate before adding the next.
The final dough should be smooth, glossy, and thick but pipeable. When lifted with a spatula, it should fall slowly in a “V” shape.
If the dough is too stiff, add a small amount of beaten egg gradually until the texture is correct.
Step 4: Pipe the Dough
Preheat your oven to 180°C (350°F).
Transfer the dough to a piping bag fitted with a round or star tip.
Pipe onto a lined baking tray:
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Small rounds for cream puffs
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Long strips for éclairs
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Small mounds for profiteroles
Lightly smooth peaks with a damp finger.
Step 5: Bake to Perfection
Bake for 25–30 minutes until golden brown and puffed.
Important:
Do NOT open the oven during the first 20 minutes, or they may collapse.
For extra crispness, once baked, turn off the oven and leave the door slightly open for 5–10 minutes to allow steam to escape.
Cool completely before filling.
Filling Ideas
Sweet Fillings:
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Vanilla pastry cream
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Whipped cream
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Chocolate ganache
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Salted caramel cream
Savory Fillings:
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Cream cheese and herbs
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Smoked salmon mousse
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Chicken salad
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Cheese béchamel
Pro Tips for Perfect Choux
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Use room temperature eggs for better emulsification.
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The dough must be slightly cooled before adding eggs.
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If your choux collapses, it may be underbaked.
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For extra shine, brush lightly with egg wash before baking.
Storage & Freezing
Unfilled choux shells can be stored in an airtight container at room temperature for 1–2 days.
They also freeze beautifully for up to 1 month. Re-crisp in the oven at 160°C for 5 minutes before filling.
Filled choux should be refrigerated and enjoyed within 24 hours.
Troubleshooting
Flat choux?
Likely too much egg or underbaking.
Cracked tops?
Oven temperature may be too high.
Too dense?
Dough wasn’t cooked long enough before adding eggs.
Final Thoughts
Making fresh choux pastry in the Thermomix removes the guesswork from this classic French technique. With precise heating and effortless mixing, you get smooth, stable dough every time.
Whether you’re preparing elegant desserts for guests or fun homemade treats for family, this Thermomix choux pastry recipe delivers professional-quality results with minimal stress.