Pate a Choux

This is a recipe for the dough used to make profiteroles, cream puffs, and eclairs. We are going to make profiteroles for our mushroom puffs. It is simple and quick to make.

6 oz. water or milk
2 oz. butter
1/2 t. salt
1/2 t. sugar
1/8 t. black pepper (omit if you are making cream puffs or eclairs)
100 g. AP flour
4 eggs

Carefully measure all ingredients.

Combine the water or milk with the butter, salt, sugar, and pepper, and bring to a boil.

Dump the flour into the pot all at once, then immediately stir with a wooden spoon to combine.

The dough will very quickly thicken into a firm mass that pulls away from the sides of the pot. Reduce the heat to medium, and continue to cook, stirring, for about one minute. Remove from the heat, and stir to cool slightly.

Add the eggs, one at a time, stirring to incorporate completely before adding the next.

The dough will break into clumps when the eggs are stirred in, then come back together.

When all four eggs are incorporated, the dough will develop a smooth, shiny surface. Next is time to pipe the dough onto a cooking sheet and bake.

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