Dominique Ansel's Pâte à Choux

Total Time
40 minutes

Ingredients

• 0.33 cup water
• 4 Tbsp whole milk
• 5.5 Tbsp unsalted butter
• 1 tsp sugar
• 1 tsp salt
• 0.67 cup all-purpose flour
• 4 eggs

Cookware

• 1 medium pot
• 1 wooden spoon
• 1 stand mixer
• 1 sheet tray
• 1 parchment paper
• 1 pastry brush

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

Combine the water, whole milk, unsalted butter, sugar and salt in a medium pot over medium heat and bring to a boil.

Step 3

Add the all-purpose flour and stir, using a wooden spoon, until the mixture comes together, about 5 minutes. Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes.

Step 4

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the 3 eggs one at a time, making sure each egg is fully incorporated before adding the next.

Step 5

Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1.5 inches in diameter, leaving a 1 inch gap between rounds. Using a pastry brush, lightly brush the egg wash on each choux. Bake on a center rack at 375° for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown.

Step 6

Remove the sheet tray from the pan and allow to cool for a few minutes before serving.

Source

• https://www.tastingtable.com/687285/how-to-make-dominique-ansels-pate-a-choux/

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