Chef’s Recipe: Pâte à Choux


Pâte à Choux (Pastry Choux)

Ingredients Metric US
Water 125ml 1/2 cup
Milk 125ml 1/2 cup
Cubed unsalted butter 130ml 1/2 cup + 2 tsp
Salt 1 1/4ml 1/4 tsp
White sugar 5ml 1 tsp
Flour 245ml 1 cup less 1 tsp
Whole eggs (room temperature) 3 to 4 each 3 to 4 each
  • Gently melt butter in small sauce pot, then add milk, water, sugar and salt. Heat all ingredients until steam begins.
    You are looking to just scald this mixture, do not simmer or boil.
  • Once there is steam, add flour and stir constantly over heat. The mixture will go from a matte colour to a richer fattier
    opaque mix. Once the mix no longer sticks to the sides of the pot and is one cohesive unit and the sides of the pot are
    “clean” transfer to a mixer bowl with a paddle attachment.
  • On medium speed, mix until the mixture is room temperature (if the mixture is too hot when you start adding your eggs
    it could curdle the mix). Add fork beaten eggs one at a time, the difference between adding 3 eggs or 4 is if the mix is
    dry or not. You are looking for “ribbons” that stretch from the side of the bowl to the paddle attachment without
    breaking. Your mixture will also be smooth and shiny, not thick and raggedy.
  • Using a scoop, large spoon, or pastry bag to pipe small round amounts (1½ inch diameter/25 cm) on a baking sheet lined
    with parchment paper. Place baking sheet uncovered in the fridge for an hour to set.
  • Place in preheated oven at 400 and immediately turn the oven down to 350. Bake for at least 20-25 minutes. Try not to
    open the oven unless necessary. If you test one and they are still quite wet in the center you can always put them back
    in the oven at 300 for another 10 minutes.
  • Once cooled fill puffs by piping in any type of mousse or whipped cream into centre. Drizzle or dip them in chocolate,
    caramel or any topping you prefer. If you are not going to fill your puffs immediately, freeze them until you do so as to
    prevent sogginess.