Simply Perfect Pate a Choux
Learn how to make perfect pate a choux with this simple picture tutorial. You’ll be enjoying cream puffs, profiteroles, eclairs, and gougeres in no time!
Hey guys! How was your weekend? Mine was good and very productive. I love when I can get lots done on the weekend. Especially after a crazy week like last week was.
Speaking of last week thanks so much to all of you who left sweet and encouraging comments for me! You were all so right, everything falls into place and it all gets done somehow. I’m happy to report that the sun is shining, the weather is warming up (slightly), I’ve got another hour of daylight now, and everyone seems to be recovering from their winter illnesses nicely. 😉
My kiddos are out with their dad right now, picking up all the gear they’ll be needing for their upcoming tee ball practices/games (holla!), so I thought this would be a perfect time for me to dash off a quick post for ya. I think this one will come in useful. I refer back to this recipe often, as it’s a “building block” component of so many classic pastries.
Please don’t be put off by the fancy-sounding name! I know it’s French (PAT-uh-shoo), but I promise it isn’t hard or scary. It all comes together in a matter of minutes, and it’s so adaptable.
It starts on the stove, in a pot. Water, salt, sugar, and butter, on medium-high heat, till the butter’s melted and things are simmering along. Then you just dump in the flour and stir. Keep cooking it until it all clumps up and you start to see a little film forming on the bottom of the pot.
At this point, just dump the big doughy lump into the mixer (or a mixing bowl, if you use a hand mixer), fire it up on medium speed, and drop in the eggs, one at a time. Make sure each egg is fully incorporated before you add the next one in.
You’ll see the mixture goes from looking lumpy and almost grainy, to looking smooth and stretchy. It smells really good! That’s from all the eggs.
You can then spoon or pipe the choux onto a parchment-lined baking sheet. If they end up with pointy tops, just wet your fingertip and pat them down a little.
I’ve done little mini puffs, I’ve done long eclairs, I’ve done baked churros, and I’ve even done swan shapes. For today’s purposes, I’m showing you regular old cream puffs. These were about 2 inches in diameter, when piped, but when you put them in a hot oven, magic happens.
Ta-dah!
See that? They puff up like a boss. They come out of the oven nearly twice their original size, and when you slice off their tops, you’ll find a perfect little hidey-hole.
I’m trying to tempt you. Is it working?
Next time I will share the recipe for this incredible fluffy-sweet-rich-boozy filling. And there will also be sauce! You won’t want to miss it!
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** WATCH THIS LIVE RECIPE DEMO TO SEE HOW IT’S DONE! **
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Simply Perfect Pate a Choux
Ingredients
- 1 cup (236.59 ml) water
- 1/2 cup (113.5 g) unsalted butter, (1 stick )
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 eggs, (large)
Instructions
- Preheat the oven to 425 degrees F.
- Place the water, butter, sugar, and salt in a saucepan and cook over medium-high heat until the butter is completely melted and the mixture is simmering.
- Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
- Transfer the mixture to a mixing bowl, and beat on medium speed.
- Drop in the eggs, one at a time, while continuing to beat. (Allow each egg to become fully incorporated, before adding the next.)
- Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff.
- Bake time can range from 20-40 minutes, depending on size. Remove from the oven when they are puffed, golden brown, hollow, dry, and light.
Notes
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I have always been so, so intimidated by pate a choux, but you make it seem incredibly simple. I can totally do this! I might have to do this! You know how much I love your Simply Perfect recipes, but this completely blows the others out of the water. I am sort of ashamed to have been so intimidated for so long. Have you ever thought about doing an e-cookbook of Simply Perfect recipes? (you know, in all your free time! haha)
That’s so funny, Nora, I was just mentioning to Mr. Allie how so many bloggers are making e-books these days. It sure would be a fun project to take on! Maybe someday… And please do not be intimidated by pate a choux- it’s not nearly as hard as it sounds! Thanks so much for the sweet comment, friend!
great tutorial!
Thanks Dina! Hope you’re having a great week 😉
Oh, these look so yummy. Thanks for such a great tutorial,too!!
My pleasure, Tiffany! I’m so happy you enjoyed! 😀
I love pastries like this and yours look amazing, Allie! I can think of so many delicious things I could fill these with—oh the possibilities. I so can’t wait to try these now—they’re right up my alley!
Ooh, yay! Can’t wait to see what you come up with Sarah! That’s what I love about pate a choux- it’s so versatile!
These look so pretty and perfect Allie! I totally adore cream puffs but have never made them at home, I can’t wait to give your recipe a try because I know they will turn out amazing:) Awesome pictorial and totally pinning 🙂
Thanks so much for pinning, Kelly! I think you will love making cream puffs- they’re so fun and special.
They puff up LIKE A BAWSSS. Lol you got that right! It is CRUCIAL to have a go to pate a choux recipe. I must say, I love ALL your Simply Perfect recipes!
I totally agree, Meriem! There’s so much you can do with Pate a Choux. Thanks for the sweet comment, my dear!
All the things listed above are on my daunting list missy. So thank you for making them all look so easy with this simply perfect recipe!! I love love the picture tutorial 🙂 I can’t wait to use this to attempt making French pastries.
Don’t be daunted! They couldn’t be simpler. If you can make macarons, this’ll be no sweat for you! 😉
I LOVE PATE A CHOUX!!! This is such an amazing tutorial-beautiful photos and beautiful pastries!
Thank you so much, Kayle! I always feel like cream puffs don’t get enough love. So glad you agree!
Hello Allie i dont know here to comment anew so i keep replying/messaging you in between comments. anyway is this the same pastry you used for your baked churros? :
Yes! You can use this same dough for baked churros, cream puffs, eclairs, and gougeres. It’s very versatile!
I love your step-by-step photos…they are seriously so helpful when baking…especially when it comes to French confections! I have never tried to make cream puffs though I have always wanted to. I will definitely be trying this soon! 😀
Toodles,
Tammy
Thank you so much Tammy! I know they can be intimidating (any time I hear anything French I want to head for the hills, lol!) but these really are easy. I hope you give them a try!
This is such a great post! Eclairs are a favorite of mine, but I have yet to make them. I’ll totally refer back to this post when I do. Pinned!
Thanks for pinning, Mariel! This recipe works really well for eclairs. I hope you enjoy it!
Your photos are perfect! I love seeing tutorials, it makes something that sounds so complex seem so easy. 🙂
You are too sweet, Connie! I know what you mean, it’s kind of a pain to take all the in-process photos, but they are so useful for someone who might be a little nervous in the kitchen. I’m so happy you liked the post! 😀
I hadn’t seen this ‘simply perfect’ series of yours before, Allie … what a fabulous idea! I’ll definitely be back when I need to make some perfect brownies, or cupcakes, or cookies (never tried cookies before … wha ..?? I know, I NEED to) … or pate a choux of course! I’m very impressed that you made this so wonderfully. In England we call it choux pastry 🙂
Oh, thanks so much, Helen! I’m so happy you like the series! It’s been lots of fun putting it together and I like it myself too, to refer back to.
I love your Simply Perfect recipes! I’ve always wanted to make my own cream puffs, so I will definitely be trying this.
Thanks, Natasha! I hope you enjoy them. They’re such a fun and special treat 😉
OMG that looks so amazing and perfect! I seriously would feel so intimidating trying this but the step by step really helps out a lot!
Thank you, Jocelyn! I’m glad I could de-mystify it. It’s really so simple! Hope you’re having a fun week so far 😀
I’ve made eclairs before and found using pate-a-choux very enjoyable. Thanks for the great recipe Allie, I love have a great staple recipe to use to create millions of variations with. Glad you had a productive weekend and the weather is warming up..woohoo!
Ya, right? Finally, lol! We’ve got a few warm days and then it’ll get cold again at the end of the week. Two steps forward, one step back! At least we’re headed in the right direction 😉
Oh my goodness! I absolutely adore cream puffs. The very first time I made them they were a complete and utter disaster. Since then I have accomplished a nice puff. I’d love to try your recipe though. They certainly look simple and perfect. 🙂
I do too Melanie! They’re such a delicious treat and a little out of the ordinary. Over the years, I’ve made this recipe countless times, and they always come out beautifully. I’m so happy you like!