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

Sweet or Savory Pate a Choux

Sweet Pate a Choux used in Chocolate Eclairs Reloaded
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 4 dozen
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 butter
  • 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
  • 1 teaspoon salt (for savory)
  • 5 3/4 ounces flour
  • 4 large eggs
  • 2 large egg whites

Specialized Hardware

  • Stand mixer
  • Digital instant-read thermometer
  • Pastry bag fitted with round tip
Sweet Pate a Choux used in Chocolate Eclairs Reloaded
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 4 dozen

Procedure

  • Heat oven to 425ºF.
  • Add water, butter, and salt or sugar to a small saucepan set over medium-high heat and bring to a boil. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a stand mixer and let cool for 3 or 4 minutes.
  • With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
  • Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip. Pipe immediately into 2- to 3-inch long rectangles (for eclairs) or golf ball-size shapes (for savory puffs) onto parchment-lined sheet pans, spacing the dough 2 inches apart. Bake for 10 minutes, then turn the oven down to 350ºF and bake until golden brown, approximately 10 minutes more. Once they are removed from the oven, pierce with a paring knife immediately to release steam.
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