Cream Puff Paste
Elevate your pastry game with this versatile and foolproof Cream Puff Paste recipe, also known as pâte à choux. This classic French dough is the foundation for light and airy cream puffs, profiteroles, éclairs, and more. Made with simple pantry staples like unsalted butter, all-purpose flour, and eggs, this recipe expertly balances precision and ease. The dough is cooked on the stovetop to achieve the perfect consistency, then baked to golden, crisp perfection. Each puff is hollow inside, ready to be filled with your choice of decadent creams, custards, or savory fillings. With its glossy finish and irresistibly delicate texture, this recipe ensures bakery-quality results every time. Whether you’re hosting an elegant dessert soirée or crafting savory appetizers, this cream puff paste will become your go-to. Perfect for beginners and seasoned bakers alike!
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Ingredients
- 113 grams Unsalted butter
- 240 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 125 grams All-purpose flour
- 4 Large eggs
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium saucepan, combine butter, water, salt, and sugar. Place it over medium heat and bring the mixture to a rolling boil.
Step 3
Once the butter has completely melted and the mixture is bubbling, reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms.
Step 4
Continue stirring the dough over low heat for about 2-3 minutes to dry it out. The dough should pull away from the sides of the pan and form a ball.
Step 5
Transfer the dough to a mixing bowl or the bowl of a stand mixer. Let it cool slightly for 5 minutes to avoid cooking the eggs when added.
Step 6
Add the eggs one at a time, mixing thoroughly after each addition. The dough may look separated initially, but continue mixing until it comes together smoothly. The final dough should be thick, glossy, and smooth.
Step 7
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart. Use a damp fingertip to smooth any peaks on the dough mounds.
Step 8
Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes. Do not open the oven door during baking, as this can cause the puffs to collapse.
Step 9
Once the puffs are golden brown and crisp, remove them from the oven and pierce the bottom of each puff with a skewer or knife to release steam. Allow them to cool completely on a wire rack before filling or serving.
Nutrition Facts
| Serving size | (691.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1574.3 |
| Total Fat 118.1g | 0% |
| Saturated Fat 62.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 994.2mg | 0% |
| Sodium 2665.4mg | 0% |
| Total Carbohydrate 103.6g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 4.5g | |
| Protein 37.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 167.8mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 434.2mg | 0% |
Source of Calories