Choux Pastry Recipe - Basic Choux Paste for French Pastries For larger puffs, after 20 minutes of baking, lower the oven temperature to 375° F (190°C), and bake 10 to 15 minutes longer. To insure that the inside of the choux pastry does not get soggy after baking, pierce each puff and return the tray to the oven that has been turned off. Leave them in the oven with the door ajar for 10 minutes.