Pâte à Choux

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Credit: Elizabeth McDonald, Owner/Pastry Chef, B3 - A Beach Bunny Bakery, Maui
The National Culinary Review, April 2016


1 cup water
3 oz. butter
1 t. sugar
¼ t. salt
1 cup all-purpose flour
4 whole eggs


Put water, butter, sugar and salt in heavy stainless steel saucepan. Bring to a boil. Remove from heat. Sift in flour; mix until well-incorporated. Return pan to heat; cook mixture until shiny and thick, stirring constantly. Place batter in bowl of electric mixer outfitted with paddle attachment; add eggs, one by one, mixing until absorbed before adding next egg. Pipe out mixture in éclair shapes; bake in preheated 375°F oven for 5-8 minutes. Lower heat to 325°F; continue baking for another 15-20 minutes, or until well-browned and crisp.


Bread/Pastry, Dessert, The National Culinary Review

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