Alton Brown's classic pate a choux recipe is the perfect base for both sweet desserts, such as eclairs, or savory appetizers, such as salad-filled puffs.

Course: Sweets

Keyword: Appetizers, Baking, Brunch, Desserts, Holidays, Sweet or Savory Pate a Choux

Sweet or Savory Pate a Choux

Name: Sweet or Savory Pate a Choux
Prep time: 5 min
Total time: 35 min
Ingredients: 1 cup water; 6 tablespoons unsalted butter; 1 pinch kosher salt; 1 cup plus 1 tablespoon bread flour; 4 large eggs; 1 to 2 large egg whites

Sweet Pate a Choux used in Chocolate Eclairs Reloaded

ACTIVE TIME: 5

TOTAL TIME: 35

Yield: 36 small eclair shells

This classic pate a choux recipe is the perfect base for desserts like chocolate eclairs as well as for savory appetizers.

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Software

1 cup water
6 tablespoons unsalted butter
1 pinch kosher salt
1 cup plus 1 tablespoon bread flour
4 large eggs
1 to 2 large egg whites

Specialized Hardware

Digital instant-read thermometer

Pastry bag fitted with round tip

ACTIVE TIME: 5

TOTAL TIME: 35

Yield: 36 small eclair shells

Procedure

Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising. With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment. Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a“V” shape. The mixture may only need 1 egg white.
Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
Pipe the mixture into 2 1/2-inch-long strips on the parchment, 4 rows of 6. Use a clean dampened finger to smooth any tips left from piping.
Place the sheet pan of eclairs in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until golden brown, 10 to 12 more minutes. Remove from the oven and immediately pierce the bottom of each eclair with a paring knife to release steam. Repeat with the remaining eclairs. Let cool completely before filling.