Choux Pastry – cream puffs, eclairs and crackers
Recipe by Les Ateliers de Ludo
Learn how to make perfect choux pastry, then shape cream puffs, eclairs and crispy cracker‑topped puffs. The video details each step, from the initial mixing to baking, including the preparation of the cracker and tips for a professional result.
MediumFrenchServes 30
Printable version with shopping checklist
Source Video
4h 37m
Prep
45m
Cook
39m
Cleanup
6h 1m
Total
Cost Breakdown
Total cost:$2.11
Per serving:$0.07
Critical Success Points
- • Properly dry the dough (panade) for 5‑6 minutes.
- • Let the dough rest in the refrigerator for at least 2 hours.
- • Reduce the oven temperature without opening the door during baking.
- • Do not open the oven during the puff baking.
- • Allow to cool completely before filling.
Safety Warnings
- • Boiling water and hot butter can cause burns; handle with care.
- • Wear kitchen gloves when removing the dish from the oven.
- • Be careful with knives and sharp metal tips.
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