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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?
  • aglucycampbel
    21 JUN, 2018
    Lovely recipe- easy to make and works every time. I love filling my profiteroles with Nutella whipped cream!
  • 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! :)
    • boss8tergmail
      7 APR, 2017
      Yes it is a good recipe-- but your know-it-all at[filtered]ude was and is unnecessary. The recipes should give cooking directions (time and temp) no matter what.
  • 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.
  • 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.

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