Rest choux dough in fridge or counter?

[Sussan Estela Olaya]

Hi Louis!
When the recipe or the class mentions letting the choux pastry rest for 1 hour 30 minutes to 2 hours before using it with the piping bag, it refers to leaving it to rest at room temperature.

This resting time allows the dough to settle, hydrate evenly, and stabilize its structure before piping. It’s not necessary to refrigerate it at this stage, unless the kitchen is very hot (above 26–28°C), in which case you could chill it for just a few minutes to prevent the butter from separating — but this isn’t typically needed.

▪️ The chilling in the fridge is done after the éclairs have been piped, as the recipe indicates, for 15 minutes before baking, to help them hold their shape better once they go into the oven.

So:Dough resting → room temperaturePiped éclairs resting → fridge for 15 min

Hope this helps!