Go Back
Pate a Choux Pastry baked to a golden brown sitting on a sheet pan lined with parchment paper.
5 from 3 votes
Print

Pate a Choux Pastry

Perfect Pate a Choux pastry every time, bakes into tender high puffs. A nearly no fail recipe that takes minutes to prepare and turns out dozens of perfect puffs. Divide the batch into 2 and make 1/2 into savory Gougères and the whip the other half into perfectly sweet Cream Puffs filled with fresh Chantilly Cream. 

Category Cooking Techniques
Cuisine French
Keyword Pate a Choux Pastry
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 30 minutes
Servings 3 dozen
Author Mean Green Chef

Ingredients

  • 1 1/2 cups (350 ml) water
  • 1 stick Plus 1 Tablespoon (135 grams) unsalted butter
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon fine ground Kosher sea salt
  • 1 1/2 cups (180 grams) all-purpose flour
  • 7 large eggs room temperature

Instructions

  1. In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. 

  2. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. 

  3. Remove the pan from the heat.

  4. Begin adding the eggs 1 at a time, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. 

  5. The dough should be glossy and very slowly, stretch and fall from the spoon in wide ribbons. 

  6. Cover the dough with plastic wrap and allow to chill in the fridge for 1 hour.

  7. Preheat the oven to 425°/218°C and line a baking sheet with parchment paper. 

  8. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. 

  9. Put your puffs into the oven and turn the heat up to 450°/230°C and bake for 10 minutes. 

  10. Reduce heat to 350°F/176°C and finish baking for another 15 minutes, until golden brown. 

  11. Remove from oven and pierce a hole in the top or the side of each of the puffs with a toothpick. This allows the steam to escape and your puffs to hold their shape. 

Recipe Notes

  • Prep time is approximate. 
  • Pate a Choux dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking; thaw the dough overnight in the fridge before using. The shaped or piped pastries can also be frozen for up to 3 months and baked straight from the freezer.