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Pate a Choux

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Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Source: Martha Stewart Living, November 2005
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How would you rate this recipe?
513
  • ishaolinma4928149
    25 NOV, 2016
    I wanted to add 5 stars because this is the best pate a choux recipe I have found. Great!
    Reply
  • ishaolinma4928149
    25 NOV, 2016
    Couldn't be easier. Thanks Martha, your fantastic!
    Reply
  • soswain5
    1 AUG, 2015
    Do you have any tips for this recipe at a higher altitude? I am having a hard time with them puffing up without the bottom being too crisp. I have tried lowering and raising the temp, but then they seem to fall.
    Reply
  • oana_moti
    9 APR, 2015
    Great recipe, every time turns out perfect! I noticed people asking at what temperature to cook, it you actually pay attention to the eclair recipe, the cooking instructions are very well explained! :)
    Reply
  • Bluebird14
    17 SEP, 2013
    Tried this recipe with the cream pastry filling and maple expresso glaze. It was easy and fun!
    Reply
  • Poseyswhims
    31 AUG, 2013
    the cooking directions are in the recipe for Eclairs & Profiteroles oven temp is 375* & the time is 25-35 min.
    Reply
  • Janice McCann 1
    1 JUN, 2013
    Does anyone know the temperature at which it must be baked?
    Reply
  • UrbanMarilyn
    12 MAY, 2013
    If I remember correctly from the show Martha Bakes, you bake them for 20 minutes or so (or until they are light brown and have puffed up)
    Reply
  • bridgetmonney@gmail.com
    13 MAR, 2013
    this is the base recipe for cream puffs or eclairs. so you follow that recipe.
    Reply
  • Stephanie Grubb
    14 FEB, 2013
    This recipe would be better if it were a complete one; at the very least link back to one of your other recipes...
    Reply

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