Cream Puff Pastry or Pate a Choux

Cream Puff Pastry or Pate a Choux

Photo by Shuger

  • Prep Time


  • Total Time


  • Servings



  • 250

    Ml or 1 cup of water

  • Little Less ½ cup (100 gr ) unsalted butter, cut into ½-inch pieces

  • 1

    Teaspoon sugar

  • 1

    Teaspoon salt

  • cups, Aprox (150 gr) all-purpose flour

  • 4

    Large eggs, plus 1 large egg white


Directions: Preheat oven to 200ºC/400ºF 1. 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. 2. 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. Choux pastry, or pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake which are sweet and savory choux such as gougères. It contains only butter, water, flour, and eggs. Instead of a raising agent it has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture. Choux pastry is usually baked but for beignets it is fried. We are going to make the basis for all these sweet and savory recipes - Choux pastry. Today we will make profiteroles or cream puffs or petisus with a whipped cream filling and chocolate glaze. In English it is known as Cream puff, also profiteroles. In Spanish we know it as petisus perhaps from the 18th century name of petits choux.


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