Pâte a Choux Recipe
Daily Value: 15%
|Folic Acid (B9)||72µg||18%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Try this simple-to-make recipe for pâte a choux that comes together in minutes. Choux is a type of French dough typically used to make éclairs, profiteroles, gougères, and beignets. Choux in French means "cabbage," and the name derives from the fact that unbaked cream puffs resemble cabbages.
See all pastry recipes.
- 3/4 cup all-purpose flour
- 10 tablespoons bread flour
- 1/2 cup whole milk
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter
- 4 whole eggs
Sift the flours together and reserve. Place the milk, water, sugar, salt, and butter in a saucepan and bring to a rolling boil. Remove from the heat and stir in the flour until combined; return to the heat and cook for 1-2 minutes until a smooth mass has formed.
Transfer to the bowl of an electric stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled and incorporate the eggs in small amounts. Pipe as desired.
Recipe DetailsServings: 6