She Strengthens

Mastering the Art of Pâte à Choux: A World of Possibilities

Pâte à choux, a versatile pastry dough, can be transformed into a variety of sweet and savory treats perfect for any occasion. From elegant dessert puffs to delicious appetizers, the possibilities are endless.

The Magic of Pâte à Choux

This airy, buttery dough can be filled with pastry cream, vanilla bean ice cream, or even drizzled with chocolate sauce to create decadent profiteroles. Alternatively, it can be filled with savory delights like deviled ham or chicken salad, making it an excellent addition to any brunch or lunch gathering.

Planning Ahead

One of the best things about pâte à choux is its ability to be frozen for up to 2 months. Simply pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. When you’re ready to bake, simply place the frozen puffs in the oven, adding a few extra minutes to the cooking time if needed.

Easy as 1, 2, 3

With a total cooking time of 1 hour and 50 minutes, plus 30 minutes of cooling time, this recipe is surprisingly easy to make. And with only 7 ingredients required, you’ll be whipping up pâte à choux like a pro in no time.

Ingredients:

• 8 tablespoons unsalted butter (1 stick), cut into 8 pieces
• 1/2 cup whole milk
• 1/2 cup water, plus more as needed
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature

Step-by-Step Instructions

Preheat and Prepare

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside.

Make the Dough

Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes.

Cool and Beat

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.

Pipe and Bake

Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart. Dip your finger in a bowl of water and smooth the top of each mound. Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes. Transfer the baking sheet to a wire rack and let the puffs cool completely, about 30 minutes.