For the large batch recipe: you may need more eggs depending on flour and humidity, and can be scaled up easily. .

Pâte à Choux

Ingredients

• Small Batch:
• 1 cup water
• 1/4 teaspoon salt
• 1/2 cup butter, unsalted
• 1 cup all-purpose flour
• 4 eggs
• Large Batch:
• 1 quart water
• 3/4 oz. salt
• 1 lb. 2 oz. butter, unsalted
• 1 lb. 6 oz. all-purpose flour
• 16 (or more) eggs

Procedure

1. Bring water, salt and butter to boil in a heavy saucepan (butter will need to be completely melted). Remove from heat and add in all of the flour. Mix together quickly to mix in. Place back on stove at low heat and cook until the dough dries out a bit and the bottom will form a crust. Place the dough "panade" into a stand up mixer and let rest and cool for about 5 minutes. While mixer is mixing, add in the eggs one at a time until the dough is shiny yellow. Mixture will be thick.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.