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Pate a Choux

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

  • yield: Makes enough for 3 dozen cream puffs

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. Step 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. Step 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.

Source
Martha Stewart Living, November 2005

Reviews (24)

  • 17 Sep, 2013

    Tried this recipe with the cream pastry filling and maple expresso glaze. It was easy and fun!

  • 31 Aug, 2013

    the cooking directions are in the recipe for Eclairs & Profiteroles oven temp is 375* & the time is 25-35 min.

  • 1 Jun, 2013

    Does anyone know the temperature at which it must be baked?

  • 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)

  • 13 Mar, 2013

    this is the base recipe for cream puffs or eclairs. so you follow that recipe.

  • 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...

  • 9 Feb, 2013

    cooking instruction, please??

  • 18 Jan, 2013

    Cooking instructions?????????

  • 25 Dec, 2012

    Enter your review...

  • 6 Oct, 2012

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  • 6 Oct, 2012

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  • 28 Jul, 2012

    super!

  • 27 Mar, 2012

    hmmm

  • 16 Feb, 2012

    I converted this into a wheat free/ Gluten free ... added Basil, cheese and onion powder... It was out of this world!

  • 21 Mar, 2011

    For the temperature etc, you need to go to which ever recipe you want to make such as eclairs or profiteroles. The directions for each one are there and very clear. Just click on which one you wish to make. I just saw the show on Hallmark and it looks very easy. I have watched these made on several cooking shows and I think I will finally try it. Thanks Martha !

  • 10 Mar, 2011

    this recipe is not clear at last stage , from my experience , eggs is the important part which should add gradually particular the last one til its texture of dough is soft and drop easily but can hold in shape on your tray

  • 9 Mar, 2011

    What temperature should the oven be set at and bake for how long?

  • 8 Mar, 2011

    I saw this on the Today show this morning and knew that they would be amazing, as all things Martha are. So I had a girlfriend over and we whipped up a batch. They were super simple and incredibly yummy. My only question is can these be made ahead and stored in the fridge or freezer for a few days?

  • 8 Mar, 2011

    They are with the recipe for the Eclairs: http://www.marthastewart.com/recipe/eclairs-with-maple-espresso-glaze

  • 8 Mar, 2011

    What are the baking instructions??