Classic Pâte à Choux
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup water
  • 8 tablespoon unsalted butter, cubed
  • 1 pinch of salt
  • 1 cup flour
  • 4 eggs
Directions
  1. Preheat the oven to 425 degrees F.
  2. Place the water, butter, and pinch of salt in a saucepan and bring to a boil. Turn the heat to low and add the flour all at once. Stir constantly until the mixture pulls away from the sides of the pan and forms a ball. Cook until a thin layer forms on the bottom of the pan. Remove from the heat and pour the mixture into a stand mixer fitted with a paddle attachment. Mix on high to let the steam out, about 3-4 minutes. Add the eggs one at a time, mixing one completely, before adding the next. At this point, you can cover the dough and refrigerate it for up to two days.
  3. Place the dough in a pastry bag fitted with a 1/2-inch tip. Pipe the pastry onto a parchment-lined baking sheet about 2 inches apart. Profiteroles and gougères should be about 1-inch wide circles and 1-inch tall; éclairs should be 3-to-4-inchs long and 1-inch tall.
  4. Bake for 10 minutes, then reduce heat to 350 degrees F and bake for 10 more minutes or until golden brown without any more white spots. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.