Pâte a Choux
Cream Puffs, Eclairs and More!
This is the basic choux paste dough that can be
used to make sweet and savory pastries such as
cream puffs, eclairs, "churro balls” and gougeres.
This is a simple and versatile recipe and technique.
All you need is a pot, a stiff wooden spoon and
some elbow grease. The eggs can be incorporated
with either a hand mixer or a stand mixer with a
1 cup whole milk
1/2 cup unsalted butter (1 stick)
1 tsp salt
1 1/4 cups all-purpose flour (5 1/3 oz or 150 g)
1 cup eggs (4 large eggs)
In a sauce pan, gently heat the milk, butter, sugar and salt until the butter is melted. Once it is melted, bring the liquid just to a boil over high heat. Turn off the heat and add the flour all at once and stir rapidly. The flour absorbs the water and the dough will start pulling away from the sides of the pan. Remove from the heat and keep stirring until the dough forms a ball - another minute or two. Return to medium heat and stir constantly until dough just barely starts to coat the bottom of the pan. Remove from heat and let the dough cool a little bit – about 5 minutes. Add the eggs one at a time mixing rapidly. Make sure that the egg is fully combined into the paste before adding the next one. Batter will appear to separate at first but will then become smooth. Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spatula.
The choux paste can be cooked immediately at this point or refrigerated for up to a day until ready to use.
Choux paste can be piped and frozen unbaked. When ready to bake – just place frozen pieces on parchment lined sheet pan and bake as usual. The dough does not need to thaw before baking.