How To Make Pate a Choux


This week, we show you just how to make your own pate a choux so you can enjoy some of the best desserts French cuisine ever created like eclairs, profiteroles and beignets.

Check out more from at


8 oz milk
8 oz water
1 1/2 tsp salt
2 tsp sugar
7 oz unsalted butter
10 oz all-purpose flour
9-10 eggs

1. Preheat oven to 425F. Prepare pastry bad with a plain tip and line a baking sheet with parchment.

2. Bring milk, water, salt, sugar and butter to a boil in a saucepan. Make sure the butter is completely melted.

3. Remove from the heat and stir in the flour. Return the pan to the stove and mix until the dough pulls away from the side of the pan and begins to leave a film on the saucepan.

4. Place the dough in a mixer bowl and, using the paddle attachment, mix on medium speef for a few minutes.

5. Mix in the eggs one at a time, until the mixture is firm and shiny. All of the eggs may not have to be used. Do it until the mixture has thick threads.

6. Place the paste in a pastry bad and pipe in a line on the sheet pan.

7. Bake at 425F for 10 minutes and then lower temperature to 350F and bake for another 25 minutes, until the shapes are brown and dry inside.

8. Let cool and then fill.

9. Make small slits in the end with a pairing knife and fill with pastry cream.

10. Dip tops in melted dark chocolate and pipe lines of melted white chocolate.

11. Serve.


Google +:

Need an app to help you convert your recipes in the kitchen?

For more information about online culinary and pastry school visit: