Simply Perfect Pate a Choux
Learn how to make perfect pate a choux with this simple picture tutorial. This basic recipe will become a staple of your pastry kitchen. You’ll be enjoying cream puffs, profiteroles, eclairs, and gougeres in no time!
Servings: 24 two-inch diameter cream puff shells
Calories: 64kcal
Ingredients
- 1 cup water
- 1/2 cup unsalted butter (1 stick )
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup 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
I used this kind of pastry bag, fitted with this tip to pipe my choux puffs.
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Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 36mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Calcium: 6mg | Iron: 1mg