Pâte à Choux Pastry

Pâte à choux recipe from our Test Kitchen using our all organic Premium All-Purpose flour. Use this as a base recipe for any choux pastries your heart dreams up, and be sure to check out our cream puffs recipe! 

 Download a printable version of the recipe here.

Pate à Choux Pastry

Yield: 1 lb.

 Ingredients:

150g BSM Premium All-Purpose flour

4 large eggs (room temp)

120g milk

120g water

115g butter

10g cane sugar

 3g fine sea salt

Method:

In a medium saucepan, add the water, milk, sugar, and butter and melt completely on medium-high heat. When the liquid starts to foam up, sprinkle in the dry ingredients, and turn the heat to medium. Mix with a wooden spoon or spatula vigorously, until the dough starts to pull away from the sides of the pan and a skin forms at the bottom of the pan, about 2-3 min.

Place the dough in a stand-up mixer while still hot. Using the paddle attachment, whip the dough on medium speed for 3 min or so. This will start to break up and slightly cool down the dough. Bump the speed to medium-high (level 6), and add in the eggs one at a time. Once all of the eggs have been added to the mixture, continue to mix for 3 min or until you can pull a “peak” from the whip attachment

Place the pastry dough inside a pastry bag either as is or with any large fitted tip you wish.

Use this dough base to make eclairs, profiteroles, gougères, French crullers, churros, etc.

See cream puffs recipe for how to use this pastry dough to make and fill cream puffs.