Simply Perfect Pate a Choux
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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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Ingredients
- 1 cup (236.59 ml) water
- ½ cup (113.5 g) unsalted butter, (1 stick )
- ½ teaspoon sugar
- ¼ 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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Hi! This pate a choux worked out so great! You are an amazing baker!
Hi Emily! I'm so glad it worked well for you! Thank you so much!
Beware! The recommended baking time on these is much too short! Other recipes suggest anywhere from 30-45 minutes, as opposed to the 10-20 minutes suggested here. Mine just deflated like Judith's, and (having just consulted other recipes) I know now that the too-short baking time was the reason why.
Thanks for the feedback, Chris! I think when it comes to choux it's really important to bake until they are brown, dry, and hollow. I tried to make that clear in the recipe, and the times noted are meant to be a rough guideline. Brown, dry and hollow is really the most important factor. Bake times can vary vastly depending upon the size of the puffs and the ones I made here were quite small (about an inch in diameter). I'm sorry you had trouble and I hope you have better luck next time 🙂
These would be to die for with homemade french vanilla ice cream and some warm Sander's Caramel or Hot Fudge Sauce. Thanks for sharing! Can't wait to make some!
Girl you are making me hungry right now! Lol... Thanks so much for the great comment, hope you have a good week!
followed your recipe exactly and they puffed up nice, but after they came out of the oven, they relaxed (sank) about 1/3. Any suggestions as to how to fix that. Thanks. Judith
Hi Judith! I'm sorry you had trouble. I think if you had baked them a bit longer this wouldn't have been an issue. It sounds like the structure hadn't fully set when they came out of the oven, and when the steam inside dissipated, they collapsed under their own weight. Next time, make sure they're good and golden and really dry looking. Also, avoid putting them into any kind of container or bag until they are completely cool. I hope that helps!
Just took them out and unfortunately, they rose a little better but no hollow centre. i will try a different recipe as I think yours has too much liquid. Thanks anyway.
No worries Lisa! I'm just wondering if you cooked the flour/water mixture long enough before adding the eggs. It needs a good 2 to 5 minutes on the stove, while stirring, to really thicken up. It should be nearly solid and quite hot before the eggs go in. Anyhow I'm sorry for your trouble and I hope you have better luck next time 🙂
Thanks that's kind of you. I put my batter in the fridge overnight in the hopes that it would thicken up and it did. I now have them in the oven and they are definitely puffing up so hopefully all will work out in the end. It was a learning experience so it's all good.
Unfortunately, these did not turn out for me. I followed the recipe exactly but knew there was something wrong when the final mix was too runny. I think there is something wrong with the proportions. I was hoping there was a review from someone who actually made the recipe - I usually look for that. Unfortunately, this is not a simply perfect recipe. I will have to look elsewhere.
I'm sorry you had difficulty, Lisa. This is a family recipe that I've made countless times and appears on this site in several different forms. My mother and grandmother have also been making it for decades. I wish I knew exactly where things went wrong for you.
Love cream puffs! Pinned and will have to give these a try. Thanks for the great photo steps too.
Thanks so much, Erlene! I love cream puffs too, they're such a treat. Thanks for pinning! 😀
Okay, now I am craving Cream Puffs Allie!! I haven't made them in years, but that will change. 😉 I love the tutorial!
Thanks Lisa! I love cream puffs so much, I'll never understand why we don't see more of them around the interwebs... lol! Have a great weekend, sweetie! 😀
Looks great, Allie! I love making cream puffs and gougeres and even from the first attempt the choux came out wonderful. It looks so delicate, but once you try making it, you realize just how easy it is to impress your friends with the simplest pastries. Love your photos!
Yes! Thanks for backing me up on that, Jelli! It's not nearly as hard as it looks, you're so right. Thanks so much for the great comment and for the sweet compliment too 😉
Wow Allie, these pictures are stunning. I've always wanted to make something like this, but I didn't think it was this simple! I'm definitely going to be trying this. How do you think it would turn out if I used half whole wheat flour? I'd love to hear your thoughts. Well done! 😀
That's a really great question, Margaret Anne! I've never tried doing it that way before- I wonder??? If you try it, definitely let me know, I'd love to hear how you make out! And thank you for all the sweet compliments <3
This post came at just the right time, Allie. I'm going to be attempting pate a choux this weekend for an upcoming blog post. Thank you for all the wonderful photos. Pinned!
Awesome!!! What a funny coincidence! Good luck with your choux and thanks so much for pinning, Nancy!
I have never attempted pate a choux - you make it look so easy though!! Thanks for the tutorial, I can't wait to try out your technique! Gorgeous photos too. Pinning!
It is easy! And so versatile, there's so much you can do with it. I hope you try it sometime! Thanks so much for pinning and for the sweet compliment, Cate <3
Happy you had such a productive weekend! Always a great way to start the week. Love how easy you make this, Allie. So important with a name like Pate a Choux...haha ohhh French words. I have made eclairs before and I don't remember them being too terribly difficult. Nice *Simple* recipe. Thanks for sharing, such a good spring dessert to make!
Thanks Kelly! Ya, I feel like cream puffs/eclairs get a bad rap for being fussy but they're really pretty simple! Thanks for the sweet comment 😉
Wow, simply perfect indeed! This is a great tutorial and I love all of your photos!
Thanks so much, Beth! I'm so happy you liked the post. Hope you're having a fun week!
A beautiful cream puff. My mom used to make these on holidays and this post brought fond memories.
Blessings, Catherine xo
Same here, Catherine! Why don't we see cream puffs much anymore??? I feel like they should never have gone out of fashion. They're so good! Blessings to you too!