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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

Source: Martha Stewart Living, November 2005


  • 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


  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.

Reviews Add a comment

  • ishaolinma4928149
    25 NOV, 2016
    I wanted to add 5 stars because this is the best pate a choux recipe I have found. Great!
  • ishaolinma4928149
    25 NOV, 2016
    Couldn't be easier. Thanks Martha, your fantastic!
  • 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.
  • 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! :)
  • Bluebird14
    17 SEP, 2013
    Tried this recipe with the cream pastry filling and maple expresso glaze. It was easy and fun!
  • Poseyswhims
    31 AUG, 2013
    the cooking directions are in the recipe for Eclairs & Profiteroles oven temp is 375* & the time is 25-35 min.
  • Janice McCann 1
    1 JUN, 2013
    Does anyone know the temperature at which it must be baked?
  • 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)
    13 MAR, 2013
    this is the base recipe for cream puffs or eclairs. so you follow that recipe.
  • 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...