Pate a Choux

One of my favorite Bakeshop items I learned to make was pate a choux. This versatile dough can be turned into eclairs, cream puffs and paris brest to name a few. There's even a savory version called gougères which have cheese mixed in. I'm going to make some eventually, they sound great.

Pate a Choux
Recipe from Advanced Baking and Pastry

100 g whole milk
100 g water
3 g salt
4 g sugar
88 g butter, melted
112 g pastry flour
160 g eggs

  • Preheat oven to 390 degrees.
  • Sift the pastry flour and set aside {if you cannot find pastry flour, use equal parts cake and all-purpose flour}.
  • In a pot, bring the milk, water, salt, sugar and butter to a boil. Remove from the heat and add the flour and stir to combine.
  • Return the pot to the heat and stirring consistently, cook the paste for 1 minute or until a thin film appears on the bottom of the pot.
  • Transfer the mixture to a mixer with a paddle attachment and mix on low speed. Add a couple of the eggs, scraping the side of the bowl after each addition. Add the reminder of the eggs. Mix until the mixture drops off the paddle into a "V" shape.
  • Pipe into the desired shapes, and brush lightly with an egg wash. If piping eclairs, use a knife to cut shallow lines into the pastry.
  • Bake for 35-45 minutes, or until the pastries exterior has browned well and it's "dry" in the center.



  1. I wish your website had a metric converter for grams into ounces...especially for the eggs and egg yolks. It looks so yummy but it's gonna be some work trying to convert it over.

    1. Hi Chris,

      I can understand your dilemma. But, once I purchased a scale, metric was so much easier. There are also websites to help with conversions as well.

      Hope this helps!



Post a Comment

Popular Posts