Login

Your cart

Your cart is empty

Pâte à Choux Dough (1 batch)

Name: Pâte à Choux Dough (1 batch)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 25 servings
Ingredients: 120 ml Whole milk; 60 g Unsalted butter; 30 g Granulated sugar; 1 pinch Salt; 110 g All-purpose flour; 150–200 g Eggs; 50 g Egg; 15 ml Heavy cream; 50 g Unsalted butter; 60 g Raw sugar; 70 g All-purpose flour

Explore pate a choux 3 ways in this class with me. Learn how to make the basic pate a choux dough, and then top them with a layer of craquelin for extra crunch. It is also a great way to keep the steam from escaping the dough and keeping a nice round shape.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 350ºF (175ºC). Line two baking sheets with silicone mats or parchment paper. Fit a piping bag with a round tip (or no tip if you don’t have one).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

25

M

I

For the choux:

120

ml

Whole milk

60

g

Unsalted butter, cubed

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Pairs With

pastry cream, creme legere. creme mousseline

Comments

Cancel

More to explore

Vanilla bean Pastry Cream

30 minutes

Poire Belle Hélène ( red wine poached pears + chocolate sauce)

1 hour

Perfect NO Spread Sugar Cookies

35 minutes

Pâte à Choux Dough (1 batch)

45 minutes

Puff Pastry Apple Tart

1 hr 5 mins

Fresh Strawberry Tart

1 hr 20 mins

Chocolate Soufflés

35 minutes

Chocolate Eclairs ASSEMBLY ( pastry cream + pate a choux)

45 minutes

Powered by

Pâte à Choux Dough (1 batch)

Explore pate a choux 3 ways in this class with me. Learn how to make the basic pate a choux dough, and then top them with a layer of craquelin for extra crunch. It is also a great way to keep the steam from escaping the dough and keeping a nice round shape.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 350ºF (175ºC). Line two baking sheets with silicone mats or parchment paper. Fit a piping bag with a round tip (or no tip if you don’t have one).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

25

M

I

For the choux:

120

ml

Whole milk

60

g

Unsalted butter, cubed

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.