The 12 Days of Christmas: Day 4 – Pate au Choux Pastry

This is one of my favorite dough’s to make.  It is fairly easy to make and is a wonderful base for either sweet or savory fillings.  If you are throwing a party this holiday season, consider making this dough as it allows you to make a ton of it up front and it even stores very well in the freezer.  Just heat it up in an oven at about 350 degrees for about 10 minutes or until the it is nice and crispy.

While I have used this dough primarily for cream puffs, one of my fav desserts, I have also used it as the “bread” pr sloppy joe’s and as the pastry for mini chicken pot pies.  This dough works really well for breakfast too: fill with scrambled eggs, and top with cheese, chives or finely chopped bacon.  Yum!  So have a little fun with them.  Think outside the box in terms of the type of filling.


Print Recipe
Pate au Choux Pastry
Cuisine Appetizers
Servings
Ingredients
Cuisine Appetizers
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees F.
  2. Boil water, butter and salt.
  3. Add flour and remove from heat.
  4. Work mixture together and return to heat.
  5. Continue working the mixture until all flour is incorporated and dough forms a ball.
  6. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
  7. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
  8. Once all eggs have been incorporated, the batter should be smooth and glossy.
  9. Put the dough into piping bag fitted with a round tip (or just use a Ziplock bag, snipping off the corner for a perfect DIY piping bag).
  10. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
  11. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.
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