Sweet Or Savory Pate A Choux

print recipe
email recipe
save recipe
add photo
add review
#52231

Pate a choux is a delicate pastry that can be used for anything like cream puffs, profiteroles, gougeres, or whatever filling you want. Simply slice the top off and fill, or cut a hole in them and pipe a filling inside.

serves/makes:

ready in:
1-2 hrs

ingredients

1 cup water
6 tablespoons butter
1 tablespoon sugar
1/8 teaspoon sugar, for sweet
OR
1 teaspoon salt, for savory
5 3/4 ounces flour
4 large eggs, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 egg whites

directions

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.

With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.

Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

added by

Myrle, Trenton, New Jersey, USA

recipe tips

Adding the eggs one at a time is crucial for the right consistency of the dough.

For a golden sheen, you can brush the tops with an egg wash before baking.

Pierce the baked pate a choux immediately after baking to release steam and prevent them from getting soggy.

Try different sizes and shapes of the pate a choux for various uses.

For a sweet version, dust with powdered sugar or drizzle with chocolate. For savory, sprinkle with cheese or herbs before baking.

Pate a choux is best served fresh but can be refreshed in the oven if they become soft.

common recipe questions

Can I make pate a choux without a standing mixer?

Yes, you can mix the dough by hand using a wooden spoon. It requires some effort, but it's definitely doable.

How do I know when the pate a choux dough is ready for piping?

The dough should be smooth, glossy, and hold its shape. It should slowly fall off a spoon when lifted.

Can I use a ziplock bag instead of a piping bag?

Yes, you can use a ziplock bag with a corner cut off as a makeshift piping bag.

What can I fill the pate a choux with?

For sweet versions, consider pastry cream, whipped cream, or ice cream. For savory, cheese fillings or even chicken salad can be great.

How can I store pate a choux?

Store them in an airtight container at room temperature for a day or in the refrigerator for up to 3 days. Re-crisp them in the oven before serving.

Can I freeze pate a choux?

Yes, they freeze well. Freeze them on a baking sheet, then transfer to a freezer bag. Reheat in the oven without thawing.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

12 Red Velvet Desserts You Have To Try

Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

Onion Soup Mix Saves The Day

Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

17 AMAZING Ways To Cook With Jack Daniel's Whiskey

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.