Pâte a Choux Recipe

Jun 06, 2012 @ 5:52 PM
Posted by Michael Laiskonis, Special Contributor

Nutrition

Cal/Serving: 296
Daily Value: 15%
Servings: 6

Vegetarian, Sugar-Conscious

Fat	18g	27%
Saturated	10g	50%
Trans	1g	0%
Carbs	26g	9%
Fiber	1g	3%
Sugars	3g	0%
Protein	8g	17%
Cholesterol	162mg	54%
Sodium	253mg	11%
Calcium	51mg	5%
Magnesium	14mg	3%
Potassium	108mg	3%
Iron	2mg	11%
Zinc	1mg	5%
Vitamin A	628IU	13%
Thiamin (B1)	0mg	17%
Riboflavin (B2)	0mg	20%
Niacin (B3)	2mg	10%
Vitamin B6	0mg	4%
Folic Acid (B9)	72µg	18%
Vitamin B12	0µg	7%
Vitamin D	1µg	0%
Vitamin E	1mg	4%
Vitamin K	1µg	2%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

INGREDIENTS

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

DIRECTIONS

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.