Pate a Choux or Choux Pastry

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

I remember the first time I tried making éclairs when I was about 15 years old and how disappointed I was that my  dough just wouldn’t puff up in the oven. I gave that recipe a second try but the second time it wouldn’t puff up either. After the third try I gave up and pretty much vowed myself to never try again. Fast-forward 6 years from then, I tried again. That time I tried a different recipe and it was a success the first time as the 50th time. I guess having a good recipe helps, huh?

Pate Choux or Choux Pastry is dough that makes Profiteroles, Eclairs, St. Honore cake and French crullers. Different shape and method of cooking will render a different dessert. The dough is made with eggs, flour, milk and butter. The high moisture content of the dough is what creates the hallow inside of each pastry which is very convenient for filling it with custards and cremes.
This is the basic recipe that can be further used for different fillings and desserts. Later this week I will share a recipe for the Maple Glazed Coffee Eclairs that you all saw on Instagram . Stay tuned!

Pate a Choux or Choux Pastry

Ingredients:

1/2 cup whole milk
1/2 cup water
1/4 tsp salt
1/4 tsp sugar
1 stick unsalted butter
1 cup all purpose flour
5 eggs

Also:
Pastry Bag
Star Piping tip

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

How to make Pate a Choux

1. Turn the oven to 425F. Line a baking sheet with parchment paper or foil. Set aside.

2. Whisk eggs together and set aside.

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

3. In a saucepan combine milk, water, sugar, salt & butter. Bring to a boil over high heat.

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

4. Add the flour all at once. Quickly stir with a spoon to bring the mixture into a dough. Bring the heat to low and continue stirring for another 2-3 minutes to evaporate some of the moisture.

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

5. Transfer the dough to a mixer bowl and mix on low with a paddle attachment for 2-3 minutes to cool the dough slightly. Add the egg in 4-5 additions, mixing until smooth before each addition.

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

6. Fit a pastry bag with a star tip and drape it over a mug. Star tip is not essential, but it does help the eclairs puff up and not crack, as the ridges just puff up and flatten out into a nice round eclair. Fill the bag with the pate a choux dough and twist the end. Pipe 3-4 inch long batons about 2 inches apart on the prepared baking sheet. The better job you do piping the eclairs in a straight line, the better the end result will be. I am a little challenged when it comes to piping and it shows a bit on my final product 😀

Place the second sheet of piped pate a choux into fridge or freezer until the first sheet is done baking.  Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color. Do not open the oven until the éclairs are golden in color or they will deflate. As soon as they’re out of the oven, use a skewer to poke 2 holes at each end in each éclair to let the steam escape. Transfer to a cooling rack and cool.
Reheat the oven to 425F before placing the other sheet straight from the freezer to the oven and baked as described above.

Pate a Choux - knowing how to make this one basic dough means that you have the basic knowledge to make Eclairs, Profiteroles, St. Honore cake and even French Crullers. Check out the step by step pictures to see that there's nothing hard about it! | LetTheBakingBeginBlog.com | @Letthebakingbgn

Pate a Choux or Choux Pastry

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: French
Serves: 20-25 4 inch eclair shells; 30-40 cream puff shells

Ingredients

  • ½ cup whole milk
  • ½ cup water
  • ¼ tsp salt
  • ¼ tsp sugar
  • 1 stick unsalted butter
  • 1 cup all purpose flour
  • 5 eggs

Also:

  • Pastry Bag
  • Star Piping tip

Instructions

  1. Turn the oven to 425F. Line a baking sheet with parchment paper or foil. Set aside.
  2. Whisk eggs together and set aside.
  3. In a saucepan combine milk, water, sugar, salt & butter. Bring to a boil over high heat.
  4. Add the flour all at once. Quickly stir with a spoon to bring the mixture into a dough. Bring the heat to low and continue stirring for another 2-3 minutes to evaporate some of the moisture.
  5. Transfer the dough to a mixer bowl and mix on low with a paddle attachment for 2-3 minutes to cool the dough slightly. Add the egg in 4-5 additions, mixing until smooth before each addition.
  6. Fit a pastry bag with a star tip and drape it over a mug. Fill the bag with the pate choux dough and twist the end. Pipe 3-4 inch long batons about 2 inches apart on the prepared baking sheet. Place the second sheet of piped pate choux into fridge or freezer until the first sheet is done baking.
  7. Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color. Do not open the oven until the éclairs are golden in color or they will deflate. As soon as they’re out of the oven, use a skewer to poke 2 holes at each end in each éclair to let the steam escape. Transfer to a cooling rack and cool.
  8. Reheat the oven to 425F before placing the other sheet straight from the freezer to the oven and baked as described above.

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  • Lena

    Hi Marina!
    Thank you for the tip. I had the same problem where these get really picky and won’t came out properly.
    May I ask what brand of butter you are using? Also, would you be so kind as to share what kind of flour works best.
    Thank you so much.
    Hope your daughter is better.
    Blessings! !

    · Reply
    • Hi Lena!
      After that first bad recipe that wouldn’t come out I have been using this recipe and every time I would be afraid that for some reason it wouldn’t work, but fortunately it has worked every time. So if you follow the instructions I think you will get the same results 🙂

      I use the Costco unsalted butter and Canadian all purpose flour. I only buy Canadian for my all-purpose flour needs. No better flour than that 🙂 And Costco has the best price for the quality so I only get theirs.

      My daughter is feeling better, finally…

      · Reply
  • Yum! I admit I’ve never made choux pastry, but I might have to try this tried and tested recipe!

    · Reply
  • Alesya

    Cant wait to make this. Thank you for recipe.

    · Reply
  • Liliia

    I am absolutely trying this! Question though, once first sheet is done backing, am I just throwing the frozen one right into the Owen from freezer?

    · Reply
  • […] Eclair shells following this recipe  (Pate a Choux or Choux […]

    · Reply
  • Heitor Castro

    The recipe really works! Did some savory eclairs with dill and turkey paste and some for dessert with chocolate mousse with peanut butter. Incredible. Thanks!

    · Reply
    • Oh wow! dill and turkey paste? tell me more! that sounds like a great combination! I’m glad you liked this recipe!

      · Reply
  • Lena

    Hi Marina!
    Wanted to give you my token of appreciation for posting this recipe. I finally got around to making good it. I made everything according to the recipe directions, however piped them out round.They baked evenly and came out perfect. Not a single one got deflated, which is the case sometimes with заварным тестом.
    Awesome recipe, great work.
    Blessings!

    · Reply

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