Pate a Choux

Name: Pate a Choux
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

519 Ratings
30 Reviews

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

Martha Stewart Living, November 2005

Gallery

Read the full recipe after the video.

Recipe Summary

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

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.

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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.

Reviews (30)

519 Ratings

5 star values: 98
4 star values: 88
3 star values: 180
2 star values: 105
1 star values: 48

Anonymous

08/10/2019

I've made this recipe before and it's grt

Anonymous

11/10/2018

Unfortunately the recipe lists 1 and 1/4 cups flour. In the video Martha states 1 cup of flour. Ingredients should be listed correctly.

Anonymous

06/21/2018

Lovely recipe- easy to make and works every time. I love filling my profiteroles with Nutella whipped cream!

Anonymous

11/25/2016

I wanted to add 5 stars because this is the best pate a choux recipe I have found. Great!

Anonymous

11/25/2016

Couldn't be easier. Thanks Martha, your fantastic!

Anonymous

08/01/2015

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.

Anonymous

04/09/2015

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! :)

Anonymous

09/17/2013

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

Anonymous

08/31/2013

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

Anonymous

06/01/2013

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

Anonymous

05/12/2013

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)

Anonymous

03/13/2013

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

Anonymous

02/14/2013

This recipe would be better if it were a complete one; at the very least link back to one of your other recipes...

Anonymous

02/09/2013

cooking instruction, please??

Anonymous

01/18/2013

Cooking instructions?????????

Anonymous

10/06/2012