Close

Pate a Choux

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

  • Yield: Makes enough for 3 dozen cream puffs
Pate a Choux

Source: Martha Stewart Living, November 2005

Ingredients

  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs, plus 1 large egg white

Directions

  1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

  2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

  3. Pipe and bake batter according to instructions in the recipes for Profiteroles with Chocolate Sauce and Ice Cream, Eclairs with Pastry Cream and Maple-Espresso Glaze, or Cream Puffs with Pastry Cream and Maple-Espresso Glaze.

Reviews

Be the first to comment!