Choux Pastry Calculator

The classic choux ratio is approximately 2:1:1:2 for water:butter:flour:eggs by weight (Michael Ruhlman, Ratio). The base batch in this calculator uses 125ml water, 62g butter, 62g flour, and 2 large eggs — since one UK large egg is roughly 60g shelled, that two-egg total of about 120g gives water 125 : butter 62 : flour 62 : eggs 120, which is close to 2:1:1:2. The key is that the dough must be cooked on the hob first to gelatinise the starch before the eggs are beaten in. This creates the hollow interior when baked.

The most common reasons are: the dough was not cooked enough on the hob (it should pull away from the pan cleanly), the eggs were added when the dough was too hot (which cooks them), or the oven was not hot enough. Choux needs a high initial temperature (200-220 degrees C) to create steam. Also, never open the oven door during the first 20 minutes of baking.

Add the eggs gradually, beating well after each addition. The choux is ready when it drops off a spoon leaving a V-shaped trail, and holds a soft peak. It should be smooth, glossy, and pipe-able. If you add too many eggs the mixture will be too runny and will not hold its shape. Too few and the choux will be heavy and dense.

Yes, using half milk and half water (or all milk) produces a richer, more golden choux with a slightly softer texture. This is particularly good for sweet applications like profiteroles and eclairs. For savoury choux (like gougeres), water alone is fine as it gives a crispier shell.

After baking, pierce the bottom of each choux with a skewer to release the steam inside, then return to the turned-off oven with the door ajar for 5-10 minutes to dry out. Fill as close to serving time as possible. If you need to make them ahead, store unfilled in an airtight container and re-crisp in a 180 degree C oven for 3-4 minutes before filling.