Pate a Choux

Use this dough to make Gougeres and other pastry recipes.

Source: Martha Stewart Living, February 2002


  • 1 cup water
  • 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs (1 liquid cup)


  1. Combine water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Stir in the flour. When flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

  2. Transfer panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add the eggs one at a time on medium speed, letting each one incorporate completely before adding the next. Add the last egg a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the egg and the batter still doesn't form a string, add water 1 teaspoon at a time until it does.

  3. The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days. To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.


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