Pate a Choux

Pate a Choux


  • 1


  • Very easy



  • 1 cup plus 1 ½ tablespoons water
  • ½ cup butter cut into small pieces
  • 1 teaspoon kosher salt
  • 1 cup all purpose flour
  • 5 large eggs


Crack the eggs into a small bowl, lightly beat them then set them aside. Place the water, butter and salt inside of the All-Clad 2 qt. Saucier. Bring the liquid to a boil.

Once the butter has entirely melted, dump all of the flour into the liquid in one shot. Reduce the heat to low and use a wooden spoon to bring the contents together to form stiff and homogenous dough. Continue to stir over very low heat until the dough ball thickens and pulls away cleanly from the sides of the saucier. The surface of the dough will have a shiny appearance.

By hand:

Remove the pot from the heat and vigorously beat in about 3 tablespoons of egg into the dough until it is thoroughly incorporated. Continue to add the remaining egg in small batches making sure that the egg is entirely absorbed before adding the next batch.

Optional mixer method:

The eggs can also be added by transferring the dough to an electric mixer and adding the eggs in the same manner.

Once the eggs have been added and the dough is completely smooth, transfer the mixture to a 3 qt. mixing bowl and press a piece of plastic wrap onto the surface to prevent a skin from forming. Cool the pate a choux in the refrigerator.

Pate a choux is incredibly versatile and has many uses; commonly it is used to make profiteroles, cream puffs and éclairs. It may also be used as a base for fried croquettes or churros. To bake profiteroles, fill a piping bag with pate a choux. Pipe balls of the pate a choux about 1 inch in diameter onto a baking sheet lined with a piece of parchment paper. Space them a couple of inches apart. Wet your finger to smooth the “tail” that the piping bag leaves at the top

For the best results, freeze the piped pate a choux prior to baking. The pate a choux can be stored in the freezer tightly wrapped in plastic for up to a month. To bake, preheat the oven to 375°F. Place the frozen sheet of pate a choux in the oven then immediately reduce the temperature to 350°F. Bake the pate a choux for approximately 25 to 30 minutes or until the puffs are golden brown. Once cool, the puffs can be filled with a variety of fillings by either piping it into the puff or by cutting the puff in half.