Choux pastry - pâte á choux - cream puff dough - cream puff pastry

  • Time cooking time: 20 minutes (depending on recipe)
  • Yield


    1 cup water
    1 stick (1/2 cup) unsalted butter, cut into 1-inch pieces
    1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
    or 1 teaspoon salt (for savory)
    1 cup all-purpose flour
    4 large eggs


    Recipe can be doubled.
    Preheat oven to 400 degrees F.
    Bring water, butter, and salt to a boil in a medium saucepan over high heat, while stirring to melt butter. Remove from heat. Add flour all at once and cook over medium heat, beating with a wooden spoon until mixture pulls away from side of pan and dough forms a ball, about 1 minute.
    Remove from heat and add eggs 1 at a time, beating well with wooden spoon after each addition.
    A standing mixer can be used to add eggs. Use within 2 hours.
    Bake according to the selected recipe like
    crab puffs
    Cream puffs
    Choux pastry swans
    Saint Honoré.

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