Pâte a Choux

Pâte a Choux
Staff Writer

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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.

6
Servings
304
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Cups  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
  • 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.

Nutritional Facts

Total Fat
14g
20%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
40g
31%
Protein
7g
15%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
44mg
4%
Choline, total
12mg
3%
Fiber, total dietary
3g
12%
Folate, total
73µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
61mg
19%
Niacin
3mg
21%
Phosphorus, P
148mg
21%
Selenium, Se
15µg
27%
Sodium, Na
241mg
16%
Water
42g
2%
Zinc, Zn
1mg
13%

Choux Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Choux Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.