Pate a Choux

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles and eclairs.

Pate a Choux
Pate a Choux

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1/2

    cup (1 stick) unsalted butter, cut into 1/2-inch pieces

  • 1

    teaspoon sugar

  • 1/2

    teaspoon salt

  • 1 1/4

    cups all-purpose flour

  • 4

    large eggs, plus 1 large egg white

Directions

Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

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