Choux Pastry rich in Butter

Image of Choux Pastry on Biancolievito's Pastry School
Here is a recipe for very crispy, honeycombed Choux Pastry Puffs. The higher quantity of butter results in a crumblier crust, although it makes the recipe a bit more tricky to execute!
Preparation: 20 minutes
Cooking: 20 minutes
Total Time: 40 minutes
Servings: 8 People


  • Stand Mixer
  • Baking Sheet
  • Pastry Bag


  • 250 gr Water
  • 325 gr Butter
  • 165 gr Strong Flour (W325, or 11%-12% of proteins)
  • 375 gr Eggs
  • 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: 864kcal | Carbohydrates: 31g | Protein: 17g | Fat: 75g | Saturated Fat: 45g | Cholesterol: 523mg | Sodium: 767mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2537IU | Calcium: 363mg | Iron: 15mg
Translated from Italian with Love

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