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

A classic French recipe, choux pastry or pâte à choux is used for both sweet and savory delicacies such as profiteroles, cream puffs, eclairs, and gougères. The simple dough is made with butter, flour, and water and cooked on the stovetop. Off the heat, eggs are added and the dough is beaten until smooth. Usually, pâte à choux is piped into circles or rectangles and baked. When cool, these puffs are filled with pastry cream, whipped cream, ice cream, or savory fillings, such as crab or cheese.

Martha Stewart Living, November 2005

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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

Martha Stewart Member

08/10/2019

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

Martha Stewart Member

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.

Martha Stewart Member

06/21/2018

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

Martha Stewart Member

11/25/2016

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

Martha Stewart Member

11/25/2016

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

Martha Stewart Member

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.

Martha Stewart Member

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! :)

Martha Stewart Member

09/17/2013

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

Martha Stewart Member

08/31/2013

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

Martha Stewart Member

06/01/2013

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

Martha Stewart Member

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)

Martha Stewart Member

03/13/2013

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

Martha Stewart Member

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...

Martha Stewart Member

02/09/2013

cooking instruction, please??

Martha Stewart Member

01/18/2013

Cooking instructions?????????

Martha Stewart Member

10/06/2012