Pate a Choux—Cream Puff Paste | America's Test Kitchen
Not just the pastry basis for profiteroles, pate a choux is also used in eclairs, cream puffs, and gougeres.
Keywords
- French
- Desserts or Baked Goods
- Make Ahead
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 2 large eggs
- 1 large egg white
- 5 tablespoons unsalted butter, cut into 10 pieces
- 1 ounce whole milk (2 tablespoons)
- 3 ounces (85 grams) water (6 tablespoons)
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon table salt
- 2 1/2 ounces (71 grams) unbleached all-purpose flour (1/2 cup), sifted
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