5 from 1 vote
Pate a Choux Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Pate a Choux is a hollow pastry that is often filled with different fillings. The pastries can be sweet in the form of eclair, a St. Honore cake, a cruller donut or savory in the form of a gougere.

Course: Dessert
Cuisine: French
Keyword: eclair, pate a choux
Servings: 24 4 inch eclair shells; 30-40 cream puff shells
Calories: 83 kcal
Author: Marina | Let the Baking Begin!
Ingredients
  • 1/2 cup whole milk (1/2 cup = 4 oz)
  • 1/2 cup water (1/2 cup = 4 oz)
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 cup unsalted butter (1/2 cup = 4 oz)
  • 1 cup all purpose flour (1 cup = about 4.7 oz)
  • 5 eggs (5 eggs = 1 cup)
Also:
Instructions
  1. Turn the oven to 425F. Line a baking sheet with parchment paper or foil. Set aside.
  2. Whisk 5 eggs together and set aside.

  3. In a saucepan combine 1/2 cup milk, 1/2 cup water, 1/4 tsp sugar, 1/4 tsp salt & 1/2 cup butter. Bring to a boil over high heat.

  4. Add 1 cup flour all at once. Quickly stir with a spoon to bring the mixture into a dough. Bring the heat to low and continue stirring for another 2-3 minutes to evaporate some of the moisture.

  5. Transfer the dough to a mixer bowl and mix on low with a paddle attachment for 2-3 minutes to cool the dough slightly. Add the egg in 4-5 additions, mixing until smooth before each addition.
  6. Fit a pastry bag with a star tip and drape it over a mug. Fill the bag with the pate choux dough and twist the end. Pipe 3-4 inch long batons about 2 inches apart on the prepared baking sheet. Place the second sheet of piped pate choux into fridge or freezer until the first sheet is done baking.
  7. Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color. Do not open the oven until the éclairs are golden in color or they will deflate. As soon as they’re out of the oven, use a skewer to poke 2 holes at each end in each éclair to let the steam escape. Transfer to a cooling rack and cool.
  8. Reheat the oven to 425F before placing the other sheet straight from the freezer to the oven and baked as described above.
Nutrition Facts
Pate a Choux Recipe
Amount Per Serving
Calories 83 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 48mg2%
Potassium 30mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 211IU4%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.