Traditional Choux Pastry Puffs

Image of the traditional Choux Pastry Puff on Biancolievito
Here is an excellent recipe signed by L. di Carlo for the preparation of puff pastry.
The proportion of the ingredients will allow you to obtain a choux pastry puffs crispy outside and well caved inside, Ideal for preparing profiteroles and French eclairs.
For succeeding in this recipe, pay particular attention to incorporate the eggs a little at a time into the mixture. Moreover, let the puffs dry in the oven, possibly slightly opening the oven door at the end of cooking let out the steam.
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Preparation: 20 minutes
Cooking: 20 minutes
Total Time: 40 minutes
Servings: 8 People


  • Stand Mixer
  • Baking Sheet
  • Pastry Bag


  • 450 gr Eggs
  • 250 gr Water
  • 250 gr Butter
  • 250 gr Flour (W220 or 11% - 12% of proteins)
  • 5 gr Salt


  • Bring water, salt, and butter to a boil until butter is completely melted.
  • Add the flour and cook for about 2min while stirring.
  • Pour the dough into the stand mixer bowl and turn a few seconds to lower the temperature.
  • Start adding the eggs slowly at medium speed, taking care to allow each addition to be absorbed before going on.
  • When the mixture will have the right consistency (making it fall with the spatula, it forms a triangle)
  • Lightly butter a baking sheet. Using a pastry bag, shape into small walnuts and lightly crush the tips with a wet finger to make sure they grow evenly when baking.
  • Bake in a hot oven at 220°C (428°F) for the first 10 minutes. Lower the temperature to 190°C (374°F) and bake for another 15 minutes.

Nutrition Label

Serving: 100g | Calories: 837kcal | Carbohydrates: 49g | Protein: 21g | Fat: 62g | Saturated Fat: 36g | Cholesterol: 553mg | Sodium: 610mg | Potassium: 242mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2169IU | Calcium: 89mg | Iron: 5mg

Translated from Italian with Love

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