Menu
  • Home
  • Copyright
  • Contact

Feast on the Cheap

Entertaining Recipes for the Budget Gourmet

  • twitter-bird2-square-webtreatsetc-150x150
  • rss-cube-webtreatsetc-150x150
  • facebook-logo-square-webtreatsetc-150x150
  • pinterest-square150
  • 3d-transparent-glass-instagram-icon
  • About
  • Recipe Index
  • Well-Stocked
  • Links
  • Home
  • About Mary Anne and Mariel
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked
  • Contact

Cooking on Camera: How to Make Pâte à Choux (Pastry Puffs)

March 19, 2010 by feastonthecheap 1 Comment

Share this:

  • Tweet
  • Email
A bridal shower staple, these fluffy little pastry puffs are perfect for making sweet treats like eclairs, profiteroles, beignets and crullers or savory bite-sized tea sandwiches. Load ’em up with whatever you’re craving – they take almost no time to prep!


Print This Recipe Print This Recipe

Pâte à Choux Recipe – Makes 24 “Puffs”

Ingredients for Pâte à Choux:
1 cup all-purpose flour – from stock
4 ounces unsalted butter, sliced – from stock
1 cup water -from stock
¼ teaspoon salt – from stock
4 large eggs, lightly beaten – from stock
1 large egg whisked with 1 Tablespoon water for egg wash – from stock
GRAND TOTAL (assuming “well-stocked” kitchen): $0!

Directions:
1. Preheat the oven to 425 degrees. Butter a large jelly roll pan.

2. In a 2 quart saucepan, bring the water and butter slices to a boil.

3. Over high heat, add all of the flour, stirring vigorously with a wooden spoon. Keep stirring until the flour is thoroughly incorporated. (This takes less than a minute.) The butter/flour mixture will pull away from the sides of the saucepan, creating a rough looking ball.

4. Turn off the flame; add the beaten eggs, a little bit at a time, again stirring vigorously until each addition is completely mixed in. The dough will be soft.

5. Drop the batter by heaping Tablespoons onto the prepared jelly-roll pan, about 2 inches apart. Using a pastry brush, stroke the tops with a light coat of the egg wash.

6. Bake for about 25 to 30 minutes until puffed and golden.

7. Cool on wire racks and store in a sealed bag either at room temperature for up to 2 days or in the freezer for up to 2 weeks.

Now that you’re a pro, check out these recipes for Cream Puffs, Eclairs, and Curried Shrimp Puffs – perfect for an afternoon tea or formal bridal shower!

Share this:

  • Tweet
  • Email

Filed Under: Recipe Index, Sweets & Treats, Videos Tagged With: Baking, basics, bridal, bridal shower, cooking, food, how-to, recipes, tea, video

About feastonthecheap

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Comments

  1. Lisa Demuth says

    May 20, 2014 at 8:21 am

    Enjoyed this! Fancy name and yet so easily made. Thank you for the invitation into your kitchen! Came across your website looking for ideas on stocking a pantry. Appreciate your tips. Thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

bio5

MEET MARY ANNE & MARIEL:

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Subscribe by Email


Enter your email address:

As Seen In

Archives

Categories

Top Posts

  • Tomato-Braised Chicken Thighs with Olives & Capers
  • Creme Brulee with Candied Peaches
  • Roast Beef with Horseradish Cream
  • Quinoa Salad with Sweet Bell Peppers, Dried Cranberries and Turkey Bacon
  • Mango Strudel

Pages

  • About Mary Anne and Mariel
  • Contact
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked

Follow Us

  • Twitter
  • Facebook
  • Pinterest
  • Instagram
  • StumbleUpon
  • RSS Subscription

Latest Posts

Grilled Watermelon with Goat Cheese and Crispy Pancetta

Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro

Holiday Wishlist for the Design Obsessed

Copyright © 2022 · Feast on The Cheap · Built By VarickDesign

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.