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
268
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
  • 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.

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
50g
38%
Protein
7g
15%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
120mg
12%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
12µg
0%
Folate, total
104µg
26%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
97mg
14%
Selenium, Se
15µg
27%
Sodium, Na
289mg
19%
Water
41g
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.