How to Make Pate a Choux

Pate a choux, a sort of puff shell, is the base for many dazzling desserts: profiteroles, cream puffs, and eclairs, to name a few. Once you get the hang of it, you might be known as "Puff Daddy."

Instructions

  • Step 1: Preheat oven Preheat the oven to 425 degrees Fahrenheit. In a large saucepan, boil the water, butter, salt, and sugar together. Then, add the flour, and remove the mixture from the stove.
  • Step 2: Mix Work the mixture together and put it back on the stove on medium heat. Continue stirring until all the flour is fully blended in. Transfer the mixture into a bowl, and leave it to cool for about four minutes.
  • Step 3: Add eggs While stirring, add the eggs and egg whites, one at a time, making sure the each egg is completely mixed in before adding the next one.
  • Step 4: Put the mixture into piping bag Once all the eggs have been added and the mixture is smooth, put the dough into piping bag.
  • Step 5: Line the sheet pan Line the sheet pan with parchment paper.
  • TIP: To keep the parchment from sliding around, squeeze dots of pastry into the corners of the sheet pan and lay parchment paper on top.
  • Step 6: Pipe Pipe the dough onto the parchment paper in golf-ball-size mounds, 2 inches apart, with a squiggle on top (like a large chocolate kiss).
  • TIP: Cradle the body of the filled pastry bag in one hand, and use your other hand to guide the bag and squeeze the dough out.
  • Step 7: Bake Put the tray in the oven for 10 minutes. Turn the oven down to 350 degrees and bake for 10 more minutes, or until the puffs are golden brown. If you like, pierce each puff and fill with your choice of yumminess: ice cream, whipped cream, or pastry cream!
  • FACT: Pate a choux means "cabbage pastry" in French. It's called that because once cooked, the puffs resemble heads of cabbage.

You Will Need

  • 1 c. water
  • 3/4 stick butter
  • 1/4 tsp. salt
  • 1 tbsp. sugar
  • 1 1/4 c. flour
  • 4 large eggs
  • 2 egg whites
  • Parchment paper
  • 11 x 17 sheet pan
  • Piping bag with 1/2" tip
  • Filling (optional)

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