Cream Puff Dough (Pâte à Choux)

James Carrier

This recipe goes with Berry Hearts, Classic Cream Puffs

Yield: Makes 2 1/2 cups dough; 8 to 10 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 63%
  • Protein: 3.9g
  • Fat: 11g
  • Saturated fat: 6.4g
  • Carbohydrate: 9.8g
  • Fiber: 0.3g
  • Sodium: 119mg
  • Cholesterol: 110mg

Ingredients

  • 1/2 cup (1/4 lb.) butter or margarine
  • 1 tablespoon sugar (optional; for dessert puffs only)
  • 1 cup all-purpose flour
  • 4 large eggs

Preparation

  1. 1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
  2. 2. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
  3. To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream Puff Dough (Pâte à Choux) Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy