Storage & Freezing
Refrigerate:
Cover and refrigerate leftovers for 3–4 days. The crust will soften over time.
Freeze:
This dessert freezes well. Freeze uncovered until firm, then wrap tightly.
If freezing intentionally, leave off the toppings and add them after thawing.
Thaw overnight in the refrigerator before serving.
Tips & FAQs
Does the water need to be boiling?
Yes. A full boil helps coat the flour properly and creates the steam needed for the pastry to puff.
Can I make individual cream puffs with this dough?
Absolutely—it’s the same dough. Pipe mounds onto a parchment-lined baking sheet and bake as you would classic cream puffs.
Can this be made savory?
Yes! Choux pastry is also used for savory dishes like gougères. You can fill the baked crust with savory dips, cheese fillings, or even a frittata-style mixture.
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