I bake at 425°F for 15 minutes, then without opening the door, I reduce the temperature to 350°F (175°C) and bake for another 20-25 minutes until deeply golden, puffed, and crisp. I turn the oven off, prop the door open with a wooden spoon, and let them dry out inside for another 15 minutes. This prevents them from collapsing and getting soggy—a trick I learned the hard way. Once completely cool, I make the glaze by heating the cream until steaming, pouring it over the chopped chocolate, letting it sit for 3 minutes, then whisking until smooth.
Pro Tips for Best Results
The dryness of your baked shells is everything. Underbaked choux becomes soggy the second you fill it. I bake until they are a deep, rich golden brown, not just pale yellow. That final rest in the turned-off oven is non-negotiable for driving out residual steam and ensuring a crisp shell that stays crisp longer after filling.
Use a piping tip to fill them neatly. I tried cutting them in half and spooning the cream in, but it was messy. Using a small round tip (or a dedicated bismarck tip) to pipe the cream into three holes on the bottom of each shell is the professional, clean way to do it. The shells stay intact and you get perfect cream distribution.
Temper your eggs for the pastry cream without fear. Pouring the hot milk slowly while whisking constantly is the key. The first time, I poured too fast and got bits of cooked egg. Now, I do it in a thin, steady stream, and my cream is always silky smooth. If you do get lumps, just force it through the sieve—it will fix it!
Common Mistakes to Avoid
My first choux disaster happened because I didn’t cook the flour mixture long enough on the stove. You must stir for a good 2-3 minutes over low heat after it forms a ball to cook out the raw flour taste and evaporate excess moisture. If you stop too soon, your pastry will be flat and wet inside.(See the next page below to continue…)