Pate a Choux

Pate a Choux
Pate a choux is the dough used to make cream puffs, eclairs, and profiteroles. Ice Cream Puffs  Cream Puff Towers  


For:  puffs
15 min
40 min
Ready in:
55 min


  1. Preheat oven to 350°F
  2. Bring milk, butter, sugar and salt to a boil
  3. Once boiling, turn off heat and add flour
  4. Stir until dough forms a ball. Transfer to a mixer with paddle attachment (or you can mix by hand with a study spoon or spatula)
  5. Paddle for about 2 minutes to let cool
  6. Add one egg and mix until completely combined
  7. Add the egg white and continue mixing until the mixture comes together.
  8. Pipe on a silpat or parchment paper into 1.5-2 inch rounds
  9. Bake at 350°F for 30-40 minutes, or until golden brown. If you piped these larger than 2", start oven at 400°F and turn down to 350°F to once they start to brown.


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