Pâte à choux

by RogerJune 10, 2018

Let’s master the art of making pâte à choux, that light and delicate pastry dough that forms the basis for cream puffs, eclairs, crullers, beignets, gougeres, and so much more.

The key to light and airy pastries is in the technique, so follow the process I outline below and you will have perfect cream puffs (or whatever) every time! This pâte à choux recipe is a great base for several types of treats. I focus on cream puffs in this episode, but I’ll include links to other ideas for your baking pleasure. Be sure to listen to the whole episode for all my tips!

Basic Pâte à choux recipe

Ingredients
1 cup water
1 stick unsalted butter (1/2 cup butter), diced into cubes
1 teaspoon granulated sugar
1/2 teaspoon coarse salt
1 cup all purpose flour
4 whole large eggs

Step 1

For cream puffs, preheat the oven tp 375 F and line a large baking sheet with parchment paper. Combine water, butter, sugar and salt in medium saucepan. Bring to boil over medium-high heat.

Step 2

When water is boiling and butter is melted, add flour and stir with spoon over heat (figure 1.1). Keep stirring until a sold dough forms and starts to pull from the sides of the saucepan (figure 1.2). When a glaze forms on the bottom of the pan remove from heat (figure 1.3). Transfer dough to a mixing bowl to cool for about 6 minutes (figure 1.4).

Step 3

Add one egg and mix to incorporate into dough (figure 2.1). At first the dough will seem to break apart into wet lumps (figure 2.2), but keep mixing until it comes back together into a pasty dough before adding the next egg (Figure 2.3). Repeat this cycle of adding an egg, mixing to incorporate, then adding another egg until all eggs are used. Your dough should have a smooth, golden and glossy appearance (figure 2.4).

Step 4

At this point you are ready to use the dough! For cream puffs you can pipe 1, 1/2 inch rounds onto a parchment lined baking sheet. Tap down any pointy tops with a wet finger and then brush the tops with an egg wash. Bake at 375F for 25 to 30 minutes. Your puffs will be light and have plenty of hollow space inside to pipe in cream!