Food Recipes Bread Pâte à Choux 5.0 (3,221) 1 Review This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream puffs to cheesy gougères. Slideshow: Cooking Techniques to Perfect By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 31, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Johnny Miller Active Time: 20 mins Total Time: 1 hr 15 mins Yield: 3 dozen choux puffs Ingredients 1 1/2 cups water 1 stick plus 1 tablespoon unsalted butter, cut into cubes 1 teaspoon sugar 1/2 teaspoon salt 200 grams all-purpose flour (about 1 1/2 cups) 8 large eggs Directions Preheat the oven to 400°. Line 2 large baking sheets with parchment paper. In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat. In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Proceed with Step 4 of one of the following three choux recipes: Gougères, or Cream Puffs. Originally appeared: January 2013 Rate It Print