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🥧 Dominique Ansel's Pâte à Choux

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.


For cheese puffs, add 2 ounces (about 1/2 cup) grated Comté or Gruyère cheese after all of the eggs have been incorporated in step 3.

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