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How to make:  Pâte a choux


This simple recipe for Pâte a choux is the basic for countless dessert and savory item.   


1 cup all purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/2 cup water

1/2 cup milk

6 tablespoons unsalted butter

4 large eggs

Bring the milk, water, and butter to a boiling point over medium heat.

In a separate bowl sift the flour, sugar, an salt together.  Once the liquid is boil remove it from the heat and add the flour is poured in.

The flour will absorbed all the liquid and then stir constanly in figure eights.  Cook for at least 4 minutes or until the mixture has a smooth, mashed potato like appearance.  This help to break down the starch and develop the gluten.  Remove from the heat.

and transfer the hot mixture to a standing mixer fitted with a paddle attachment.  Mix on low speed for 2 minutes so the dough cool down.

Add the eggs. one at a time. 

 Be sure to let the batter absorb each egg before adding the next egg.

The dough should be shiny and smooth.  It is now ready to be piped.  If you do not have a pastry bad use a pair of spoons to make small balls and baked to form largely hollow puffs.

Piping the pastry choux.  Here I am piping small circle shape for Gougčre or Profiteroles 

Preheat oven at 425 degrees

Bake the Choux for 10 minutes.  Turn the oven down to 350 degree and rotate the baking sheet.  Prop the oven door slightly with a wooden spoon and bake for another 5 to 10 minutes until it is slightly brown. 

Here are different shapes using the pate a choux.

on top I am making Paris-Brest, the large circles are for Religieuse and the smaller circles are for Profiteroles.


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