Get ready to elevate your baking game with these 20 divine choux pastry recipes! Choux pastry, also known as pâte à choux, is a classic French dough made from butter, water, and flour. When cooked properly, it produces a light-as-air, crispy exterior giving way to a soft and airy interior. Whether you’re a seasoned baker or just starting out, these versatile pastries can be used for a wide range of sweet and savory treats. From classic vanilla cream puffs to decadent chocolate éclairs, we’ve got the perfect recipe for every occasion.
Classic Vanilla Cream Puffs
Elevate your dessert game with these airy, buttery puffs filled with a rich vanilla cream.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 4 large eggs
– 2 teaspoons pure vanilla extract
– 2 cups all-purpose flour
– Cream filling ingredients:
+ 1/2 cup heavy cream
+ 2 tablespoons unsalted butter, softened
+ 2 cups confectioners’ sugar
+ 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pipe or spoon the dough onto the prepared baking sheet in desired shapes (e.g., rings, strips).
6. Bake for 15-20 minutes, or until golden brown.
7. Allow puffs to cool completely before filling with cream.
Cooking Time: 15-20 minutes
Tips:
For best results, use high-quality ingredients and don’t overmix the dough. Fill the puffs just before serving to ensure maximum creaminess.
Chocolate Éclairs with Whipped Ganache
Elevate your dessert game with these rich and creamy éclairs, filled with a velvety whipped ganache and topped with a smooth chocolate glaze.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon kosher salt
– 2 ounces high-quality dark or semisweet chocolate, finely chopped
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into long rectangles, about 4 inches wide and 6 inches long.
3. In a medium bowl, whisk together milk, heavy cream, sugar, and salt until smooth.
4. Pipe the whipped mixture onto one half of each rectangle, leaving a 1-inch border.
5. Fold the other half over the filling to form a triangle or a cylinder shape. Seal edges with fork tines.
6. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water).
7. Bake for 20-25 minutes, or until golden brown.
8. Allow éclairs to cool completely before filling with whipped ganache and topping with chocolate glaze.
Cooking Time: 20-25 minutes
Matcha Green Tea Choux Buns
A delicate fusion of Japanese matcha green tea and French choux pastry, these bite-sized buns are a unique treat for any occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 2 tablespoons matcha powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) unsalted butter, melted
– 2 large eggs
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, matcha powder, and salt.
3. In a separate bowl, whisk together milk, melted butter, and eggs.
4. Pour wet ingredients into dry ingredients; whisk until smooth.
5. Pipe mixture onto prepared baking sheet in desired shapes.
6. Bake for 15-20 minutes or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Strawberry Choux Pastry Swans
Elevate your pastry game with these stunning Strawberry Choux Pastry Swans, perfect for a dessert or snack.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) unsalted butter, softened
– 1/4 cup (50g) granulated sugar
– 4 large egg yolks
– 1/2 cup (120ml) whole milk
– 1 tsp vanilla extract
– 1 cup (200g) hulled and sliced strawberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine milk, butter, and sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove from heat and let cool slightly. Add egg yolks, one at a time, whisking well after each addition.
4. Sift flour over the mixture and whisk until smooth. Pour into a piping bag fitted with a large star tip.
5. Pipe swan shapes onto the prepared baking sheet, leaving space between each pastry.
6. Bake for 15-20 minutes or until golden brown. Allow to cool completely before serving.
Cooking Time: 15-20 minutes
Salted Caramel Profiteroles
Salted Caramel Profiteroles Recipe
Experience the perfect balance of sweet and salty with these elegant profiteroles filled with a rich salted caramel cream.
Ingredients:
– 1 cup (120ml) whole milk
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup (55g) unsalted butter, melted
– 1/2 cup (120g) granulated sugar
– 2 large egg whites
– Salted caramel filling (see below)
– Confectioners’ sugar, for dusting
Salted Caramel Filling:
– 1/2 cup (120g) heavy cream
– 1/4 cup (55g) unsalted butter
– 1/2 cup (120g) granulated sugar
– 1/4 teaspoon flaky sea salt
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine milk, flour, and salt. Cook over medium heat, stirring constantly, until mixture thickens and pulls away from sides of pan, about 5 minutes.
3. Remove from heat and let cool slightly. Add melted butter, sugar, and egg whites. Beat with an electric mixer until smooth.
4. Pipe mixture onto prepared baking sheet in desired shape. Tap gently to remove air bubbles.
5. Bake for 15-20 minutes or until puffed and golden. Let cool completely on a wire rack.
6. Fill cooled profiteroles with salted caramel filling. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Pistachio Cream-Filled Choux
Elevate your pastry game with this decadent treat, featuring rich pistachio cream filled inside crispy and airy choux pastry.
Ingredients:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, lukewarm
– 1 large egg
– 2 tablespoons (30g) unsalted butter, melted
– 1/4 cup (15g) finely chopped pistachios
– Pistachio cream filling (see below)
Pistachio Cream Filling:
– 1/2 cup (120ml) heavy cream
– 2 tablespoons (30g) confectioners’ sugar
– 1 tablespoon (15g) unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 cup (15g) finely chopped pistachios
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Pour wet ingredients into dry ingredients and mix until smooth.
5. Pipe choux pastry onto prepared baking sheet in desired shape.
6. Bake for 15-20 minutes or until golden brown.
7. Allow to cool completely before filling with pistachio cream.
Cooking Time: 15-20 minutes
Lemon Curd Choux Puffs
Brighten up your dessert table with these light-as-air choux puffs filled with a tangy and sweet lemon curd.
Ingredients:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) unsalted butter, melted
– 1/2 cup (60ml) whole milk
– 1/4 teaspoon salt
– 1 egg, beaten
– Lemon curd (see below for recipe)
– Confectioner’s sugar, for dusting
Lemon Curd Recipe:
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup (120ml) unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine flour and milk. Cook over medium heat, whisking constantly, until mixture pulls away from sides, about 5 minutes.
3. Remove from heat and stir in melted butter, salt, and beaten egg.
4. Pipe or spoon mixture onto baking sheets lined with parchment paper.
5. Bake for 20-25 minutes, or until puffed and golden.
6. Allow to cool before filling with lemon curd.
Cooking Time: 20-25 minutes
Raspberry Mascarpone Choux Bites
These bite-sized treats combine the classic French choux pastry with the sweet and tangy flavors of raspberries and mascarpone cheese, making for a delightful dessert or snack.
Ingredients:
– 1 cup (2 sticks) unsalted butter, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 cup whole milk
– 1 cup fresh raspberries
– 8 ounces mascarpone cheese
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the butter, flour, and salt. Cook over medium heat, stirring constantly, until the mixture forms a ball, about 5 minutes.
3. Remove from heat and let cool slightly.
4. Beat in the egg and sugar until smooth.
5. Add the milk and mix until well combined.
6. Pipe the choux dough into small balls onto the prepared baking sheet.
7. Bake for 15-20 minutes or until golden brown.
8. Allow to cool completely before filling with whipped mascarpone cheese and fresh raspberries.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Tiramisu-Filled Choux Pastries
Elevate your pastry game with these creamy, coffee-infused choux pastries filled with a rich tiramisu cream.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Tiramisu filling (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until a smooth dough forms.
5. Pipe the dough onto the prepared baking sheet in desired shapes.
6. Bake for 15-20 minutes or until golden brown.
7. Allow to cool completely before filling with tiramisu cream.
Cooking Time: 15-20 minutes
Coffee Glazed Éclairs
Elevate your pastry game with these decadent coffee-glazed éclairs, perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1 large egg, beaten
– 1 tablespoon instant coffee powder
– 1/4 cup (60g) unsalted butter, melted
– 1 cup (250g) heavy cream
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, whisk together milk, egg, and coffee powder.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Fold in melted butter until fully incorporated.
6. Pipe éclairs onto prepared baking sheet, about 1/2 inch (1 cm) apart.
7. Bake for 20-25 minutes or until puffed and firm.
8. Allow éclairs to cool completely on a wire rack.
9. Melt chocolate chips in the microwave or over low heat.
10. Dip cooled éclairs into melted chocolate, then drizzle with glaze made by whisking together heavy cream and 1 tablespoon confectioners’ sugar.
Cook Time: 20-25 minutes
Black Sesame Choux with Red Bean Paste
Elevate your dessert game with this unique fusion of French and Asian flavors. Soft, airy choux pastry filled with sweet and nutty red bean paste is a match made in heaven.
Ingredients:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) confectioner’s sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1/4 cup (30g) unsalted butter, melted
– 1 tablespoon black sesame paste
– 1/2 cup (120g) red bean paste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, combine milk, confectioner’s sugar, and salt. Heat over medium heat until the mixture comes to a boil.
3. Remove from heat and stir in melted butter, black sesame paste, and flour.
4. Allow the mixture to cool slightly before whipping with an electric mixer until smooth and airy.
5. Fill a piping bag with the choux pastry and pipe onto a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
7. Allow to cool completely before filling with red bean paste.
Cooking Time: 30 minutes
Chocolate Hazelnut Paris-Brest
This French-inspired dessert combines the richness of chocolate and hazelnuts with a delicate pastry crust, creating a truly indulgent treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup hazelnuts, chopped
– 1 cup dark chocolate chips (at least 70% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough to a thickness of about 1/8 inch (3 mm).
5. Cut into desired shapes or use a Paris-Brest mold.
6. Bake for 15-20 minutes, or until lightly golden.
7. Melt chocolate chips in a double boiler or microwave-safe bowl.
8. Spread melted chocolate over the cooled pastry.
9. Sprinkle chopped hazelnuts on top.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Chai-Spiced Choux with Honey Drizzle
Experience the warmth of Indian spices in these delicate, honey-infused choux pastries.
Ingredients:
- 1 cup (120ml) whole milk, lukewarm
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon black tea leaves (or chai mix)
- 1 large egg, room temperature
- Honey, for drizzling
Instructions:
- In a medium saucepan, combine milk, melted butter, flour, salt, cinnamon, cardamom, ginger, and tea leaves. Cook over medium heat, stirring constantly, until mixture thickens and pulls away from sides (about 5 minutes).
- Remove from heat and let cool slightly.
- Add egg and whisk until smooth.
- Pipe into desired shapes and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
- Drizzle with honey while still warm.
Cooking Time: 30 minutes
Blueberry Cheesecake Choux
Discover the delightful combination of flaky choux pastry, creamy cheesecake filling, and sweet blueberries in this show-stopping dessert.
Ingredients:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) unsalted butter, melted
– 1/4 cup (30g) whole milk
– 2 large eggs
– 1/2 teaspoon salt
– 1 cup (200g) granulated sugar
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (60g) unsalted butter, softened
– 1 cup (120g) fresh blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C).
2. Whisk together flour, melted butter, milk, eggs, and salt in a medium bowl.
3. Pour the mixture into a piping bag fitted with a large round tip.
4. Pipe the dough onto a baking sheet lined with parchment paper, forming small choux balls.
5. Bake for 15-20 minutes or until golden brown.
6. Allow to cool completely.
7. Prepare the cheesecake filling by beating cream cheese and butter together until smooth.
8. Fold in granulated sugar and blueberries.
9. Fill the cooled choux shells with the cheesecake mixture and dust with confectioners’ sugar.
Cooking Time: 15-20 minutes for choux pastry, plus an additional 30-40 minutes to cool and prepare the filling.
Praline Crunch Profiteroles
These profiteroles get a decadent boost from the addition of praline crunch and creamy whipped filling.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1/2 cup granulated sugar
– 4 large eggs, at room temperature
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 1 tablespoon praline crunch (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Gradually add the flour mixture, alternating with heavy cream, beginning and ending with the flour mixture. Beat just until combined.
5. Pipe 1-inch (2.5 cm) circles onto prepared baking sheet. Sprinkle with praline crunch.
6. Bake for 15-20 minutes or until golden brown. Allow to cool completely.
7. Dust with confectioners’ sugar and serve with whipped cream, if desired.
Note: Praline crunch can be made by cooking 1/2 cup sugar and 1/4 cup light corn syrup over medium heat, stirring constantly, until amber-colored. Remove from heat and stir in 1 tablespoon chopped pecans or walnuts. Let cool completely before using.
Orange Blossom Choux with Cardamom Cream
Experience the exotic fusion of orange blossom and cardamom in this delightful choux pastry dessert.
Ingredients:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (115ml) whole milk
– 1/4 cup (55g) unsalted butter, melted
– 2 large eggs
– 1 tablespoon orange blossom water
– Cardamom Cream (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a separate bowl, whisk together milk, melted butter, eggs, and orange blossom water.
4. Pour wet ingredients into dry ingredients and mix until a smooth batter forms.
5. Pipe choux pastry onto the prepared baking sheet in desired shapes.
6. Bake for 25-30 minutes or until puffed and golden.
Cardamom Cream:
– 1/2 cup (115g) heavy cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon ground cardamom
Combine ingredients in a bowl and whip until stiff peaks form. Refrigerate until ready to use.
Caramelized Banana Choux Puffs
Transform ordinary choux puffs into a sweet and indulgent treat by incorporating caramelized bananas and a hint of vanilla.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 3 large eggs
– 1/4 cup unsalted butter, melted
– 2 ripe bananas, sliced and caramelized (see note)
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine milk, salt, sugar, and melted butter. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Remove from heat and let cool slightly. Add eggs one at a time, whisking well after each addition.
4. In a separate bowl, sift together flour and vanilla extract. Gradually add dry ingredients to the saucepan mixture and whisk until smooth.
5. Pour in caramelized banana slices and gently fold until evenly distributed.
6. Pipe or spoon batter onto prepared baking sheet. Bake for 15-20 minutes, or until puffed and golden.
Note: To caramelize bananas, cook sliced bananas over medium heat with 1 tablespoon butter and a pinch of salt until they’re dark brown and caramelized.
Rosewater and Lychee Choux
Experience the exotic fusion of French choux pastry with the delicate flavors of rosewater and lychees. This sweet treat is perfect for tea parties or as a unique dessert.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) water
– 1 tablespoon rosewater extract
– 1 tablespoon lychee syrup or pureed lychees
– Vegetable oil for deep-frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a separate saucepan, combine milk, water, rosewater extract, and lychee syrup or pureed lychees. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Pour the hot mixture into the dry ingredients and whisk until smooth.
5. Pipe the dough onto a parchment-lined baking sheet in desired shapes.
6. Bake for 25-30 minutes, or until puffed and golden.
7. Allow choux to cool completely before serving.
Cooking Time: Approximately 35-40 minutes
Pumpkin Spice Choux with Maple Glaze
Celebrate the flavors of fall with these soft and airy Pumpkin Spice Choux pastries, drizzled with a sweet Maple Glaze. Perfect for a cozy afternoon treat or a special holiday gathering.
Ingredients:
– 1 cup whole milk
– 1/2 cup water
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons unsalted butter, melted
– Maple Glaze (recipe below)
Choux Pastry:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, combine milk, water, sugar, and salt. Heat over medium heat, stirring occasionally.
3. Remove from heat and stir in pumpkin puree, cinnamon, nutmeg, and ginger.
4. Let cool slightly, then whisk in melted butter.
5. Pour into a piping bag fitted with a large round tip.
6. Pipe into desired shapes on a parchment-lined baking sheet.
7. Bake for 20-25 minutes or until golden brown.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1 tablespoon powdered sugar
Combine ingredients in a small bowl and whisk until smooth. Drizzle over cooled Choux pastries.
Cooking Time: 20-25 minutes for Choux pastry, none required for Maple Glaze.
Savory Cheese Gougères with Herbs
Elevate your snack game with these buttery, cheesy, and fragrant gougères infused with fresh herbs.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– 2 large eggs
– 2 tablespoons chopped fresh herbs (such as parsley, chives, or thyme)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cheese, salt, and pepper.
3. In a separate bowl, whisk together milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in chopped herbs.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 1 inch of space between each gougère.
7. Bake for 15-20 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your baking game with these 20 fluffy choux pastry recipes! From classic vanilla cream puffs to innovative flavors like matcha green tea and chai-spiced, there’s something for every occasion. Indulge in chocolate éclairs with whipped ganache, strawberry choux swans, or pistachio cream-filled buns. Treat your taste buds to lemon curd puffs, raspberry mascarpone bites, or tiramisu-filled pastries. And don’t forget savory options like cheese gougeres with herbs! With these recipes, you’ll be the master of all things choux.
