By David Tanis
- Total Time
- About 1 hour
- Rating
- 5(146)
- Notes
- Read community notes
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That’s it.
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Ingredients
Yield:About 60 bite-size puffs
- 1stick unsalted butter (8 tablespoons, or ¼ pound), in 1-inch chunks
- ½teaspoon salt
- 1cup all-purpose flour (135 grams)
- 4whole eggs, and 1 egg lightly beaten for glaze
- Pinch cayenne
- Pinch freshly grated nutmeg
- Black pepper, to taste
- 4ounces grated cheese, like Comté or Gruyère
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
208 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
Step
2
Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don’t have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
Step
3
Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1½-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
Step
4
Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
- For cream puffs, reduce salt to ¼ teaspoon and omit cayenne, nutmeg, pepper and cheese. Bake puffs according to directions and cool on a rack. Split and fill with a teaspoon of lightly sweetened whipped cream, then dust tops with powdered sugar. Serve immediately. If puffs are baked ahead, reheat to crisp, then cool before filling. You can also make larger puffs. Increase baking time by about 10 minutes.
Ratings
5
out of 5
146
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Cooking Notes
Rob-in-Philly
One important "step" to add to this and keep your pastry from getting gooey on the inside AFTER baking. As soon as you take them out of the oven use a thin skewer (like a poultry trussing skewer) to puncture each puff top in a few spots, to release the internal steam and moisture as they cool.
Alfreda - South Africa
Hi, i do a lot of baking and have just successfully made my second batch of eclairs. I filled them with whipped cream (plus a little icing sugar) and inserted a slice of strawberry - divine
Dave in Baltimore
This was my first attempt at pate a choux. It was easy and fun to make and the recipe yielded a nice crispy crust and tender interior. My one suggestion is that if you prefer bolder flavors, add some herbs and more spices. The recipe, as written, has very subtle flavor.
Sachi
Great recipe. I used spoons and shaped the dough with wet fingers which worked well. My guests loved them. Will make them a bot smaller next time.
Sandee
Shred prosciutto. Open each baked cheese puff just enough to slide in a bit of prosciutto and a hint of Dijon mustard (unstuffed, the puffs freeze beautifully, btw. Can oomph them up a bit before stuffing by baking for 5” at 325
louise
Outstanding! Pretty foolproof. The cooking happens fast, so have your mis en place ready. I doubled the recipe without any trouble.
Mary Ann
My first choux pastry and it's true it's very easy to put together. This was the first time using a piping bag and that's what was more of a problem because I was extremely clumsy with it and didn't have the correct tip. Some came out like little flat pancakes and others came out well. Pancake or not, they were delicious! I'll try this recipe again the right way. Every time is a learning experience. All Good!
Wanda
Halved recipe ...got 6 large ones. Beautiful shiny with egg wash.
Aislinn
puffs came our great - I yielded 18 bigger puffs as opposed to 60 mini ones.
Whit
Made these for cream puffs and halved the recipe. Cooked for about 1 minute 30 seconds total on stove-top; beat about 2 minutes after last egg addition. Cooked for 10 minutes at 425, then for 20 at 375 (will cook for 25 next time). Made 16 cream puffs. I followed the guidance to puncture the puff to let out stem. Unfortunately I did so on the bottom, which means my filling (pastry cream and whipped cream) seeps out a bit. Still, a very easy and good pate a choux recipe!
Sachi
Great recipe. I used spoons and shaped the dough with wet fingers which worked well. My guests loved them. Will make them a bot smaller next time.
Jody
This was so easy and I can't believe I haven't been making choux pastry for the past twenty years. Oh well, always a first time. Thanks for the steam vent tip. Sliced in half and filled with homemade hot fudge and left over vanilla cream (pudding, not whipped).
Rob-in-Philly
One important "step" to add to this and keep your pastry from getting gooey on the inside AFTER baking. As soon as you take them out of the oven use a thin skewer (like a poultry trussing skewer) to puncture each puff top in a few spots, to release the internal steam and moisture as they cool.
Dominic- Minneapolis
A knife also works well, for those without much gear, although it does leave a larger hole (which actually makes them easier to fill).
Dave in Baltimore
This was my first attempt at pate a choux. It was easy and fun to make and the recipe yielded a nice crispy crust and tender interior. My one suggestion is that if you prefer bolder flavors, add some herbs and more spices. The recipe, as written, has very subtle flavor.
Mary
This is the recipe I use for corn fritters!
Alfreda - South Africa
Hi, i do a lot of baking and have just successfully made my second batch of eclairs. I filled them with whipped cream (plus a little icing sugar) and inserted a slice of strawberry - divine
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