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Choux, or Brandteig in German, is a light and airy dough. It is used to make Eclairs, Windbeutel, Cream Puffs among others. What makes it unique is its method and its magic: it holds no leavening agents like baking powder or yeast. Instead, it relies on steam created during baking to puff up and form hollow centers, perfect for filling.

Choux pastry is incredibly versatile and used in both sweet and savory creations:

Sweet Pastries

•  Éclairs: Long pastries filled with cream and topped with chocolate glaze

•  Cream puffs / Profiteroles: Round puffs filled with whipped cream, custard, or ice cream

•  Paris-Brest: A ring-shaped pastry filled with praline cream, named after a famous bicycle race

•  Beignets & Churros: Fried versions often dusted with sugar or cinnamon

•  Croquembouche: A tower of cream puffs bound with caramel, often served at weddings

Savory Pastries

•  Gougères: Cheese-filled puffs often served as appetizers

•  Savory éclairs: Filled with herbed cream cheese, smoked salmon, or pâté

🧁 What Is Choux Pastry?

Choux pastry is made by cooking a mixture of water (or milk), butter, flour, and salt until it forms a thick dough. After cooling slightly, eggs are beaten in one at a time until the dough becomes smooth, glossy. When baked, the high moisture content turns to steam, causing the dough to expand and form crisp, golden shells with soft, hollow interiors.

Basic Choux Pastry Recipe

With my detailed step-by-step instructions, you too can easily make Choux pastry. Whether for Windbeutel, Eclairs or Cream Puffs – our recipe guarantees success with this classic pastry.

Ingredients:

•  2 tablespoons butter

•  150 ml water

•  1 teaspoon sugar

•  100 grams all-purpose flour (0.8 cups)

•  1 pinch of salt

•  3 eggs

Preparation:

Preheat the oven to 220°C (200°C for convection) or 425 F (400 F confection). Line a baking sheet with parchment paper. To make the Choux pastry, bring 150 ml of water to a boil in a saucepan along with the butter, salt, and sugar.

Add the flour all at once and immediately stir vigorously with a wooden spoon until a thick dough forms. Continue stirring over medium heat, pressing the dough ball repeatedly against the hot bottom of the pan with the spoon. This process “burns off” the dough, creating the typical hollow pockets during baking. You’ll notice a white film forming on the bottom of the pan—this is a good sign. Remove the pan from the heat.

Transfer the dough to a mixing bowl and let it cool for about 3 minutes. Then, using a hand mixer with whisk attachments, beat in the eggs one at a time.

Mix each egg thoroughly until the dough becomes smooth and glossy again. The dough is ready when it shines and falls heavily from a spoon.

Bake in the oven for approximately 25 minutes. Do not open the oven door during baking, as this can cause the pastry to collapse. Let the baked goods cool slightly, then shape or fill them as desired—perfect for éclairs, cream puffs, and other classic pastries.

Making Choux-Brandteig for my Windbeutel is a beautiful blend of technique and tradition. With just a few simple ingredients and a bit of care, you create a dough that puffs into golden shells—light, hollow, and ready to be filled with whipped cream, custard, or fruit.

It’s a recipe that invites you to slow down and enjoy the process, just as generations before us have done. Whether you’re baking for a festive gathering or simply treating yourself, these Windbeutel made from scratch are a true delight—and a little taste of home.