Pate Choux Dough

Date Added: Mar 20, 2010 French Desserts
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Prep Time

10 mins

Cook Time

20 mins

Ready In

30 mins



*to adjust serving size click on "serving box".


Creates sweet or savory shells for fillings like an eclair or cream puff.


  • 1  Cup(s) Milk
  • 1
  • 1/4  Pound(s) Butter
  • 2
  •  Pinch Salt, kosher
  • 3
  • 1  Cup(s) Flour, all purpose
  • 4
  • 4  Each Eggs, extra large
  • 5


    1. Preheat oven to 350 degrees
    2. In a heavy bottom pot on medium high heat, add milk and butter
    3. Melt butter in milk and let milk simmer
    4. Add salt and flour
    5. Using a wooden spoon, mix flour into milk until a dough forms
    6. Beat the dough for 3 minutes, to cook out the flour, a film will develop in the bottom of the pan
    7. Take dough out of pot, add it to the bowl of a standing mixer with the paddle attachment
    8. Add eggs one at a time, beating them for a minute each time
    9. After the last egg is incorporated, your dough will be shiny and a little on the loose side
    10. Let dough rest for 5 minutes, place dough in a pastry bag or use a spoon
    11. You can pipe eclair shapes, or round shapes, the dough will create at least 15 silver dollar sized choux
    12. Place dough on sheet pan lined with parchment paper
    13. Bake for 7 minutes, the dough will have puffed up to twice the size and start to brown on top
    14. Turn oven down to 300 degrees and cook for an additional 10 minutes
    15. Take dough out and let cool, the dough should be airy and light
    16. Once cooled, they are ready to fill

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