Pâte À Choux

Total Time
1.20 hours

Ratio

Flour	Butter	Egg	Water
1 part	1 part	2 parts	2 parts

Ingredients

• 1 cup (227 g) water or milk
• 8 Tbsp (113 g) unsalted butter
• 0.38 tsp salt
• 1.25 cups (150 g) flour
• 4 large eggs
• 2 tsp granulated sugar (optional)¹

Cookware

• 1 saucepan
• 1 spoon

Instructions

Step 1

Preheat the oven to 425°F.

Step 2

Put the water, unsalted butter, and salt in a saucepan on low heat until the butter melts. Once melted, bring the mixture to a rolling boil.

Step 3

Remove it from the heat and add the flour all at once. Stir vigorously.

Step 4

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture forms a ball; this should take only about a minute. A film should form on the bottom of the pan.

Step 5

Remove the pan from the heat and spread on the inside of the mixer bowl to let the mixture cool for 5 to 10 minutes, to 140°F. It will still feel hot, but you should be able to hold a finger in it for a few seconds.

Step 6

In the mixer, beat in the room temperature eggs one at a time; the mixture will become fluffy and glossy. Check that the mixture is then enough by making a V when dripped from the mixer paddle. The mixture should be thick enough that when a finger is dragged through it to make a trough, the sides of the trough continue to stand. Beat for at least 2 minutes after adding the last egg.

Step 7

Form the choux paste into whatever shape you desire, using a spoon, or by putting the dough in a pastry bag and piping it.

Step 8

Bake for 15 minutes, then reduce the oven temperature to 375°F and bake for an additional 15 minutes. Turn off the oven, open the door a crack, and leave the pastry inside to cool for 30 minutes. Remove from the oven to cool completely. Carefully split the pastry, fill, and frost as desired.

Source

• The King Arthur Baking Company All-Purpose Baker's Companion

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