Choux Pastry (Pate a Choux)


Vanilla custard filled cream puffs with lemon raspberry glaze and topped with hot fudge.
Sweetheart dinner 2024 Dessert: Vanilla custard filled cream puffs with lemon raspberry glaze, topped with hot fudge. Almond and white chocolate heart and rose.



Very versatile cream puff (pate a choux) recipe.  We typically fill with some sweet combination for dessert, but also fill with our chicken salad for an appetizer.






Cream Puffs

A light and airy pastry dough perfect for sweet or savory fillings

  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large egg
  1. Heat oven to 375. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat.

  2. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.

  3. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.

  4. Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula.

    Adding an egg to a mixer in motion with the choux dough in it
  5. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. For mini puffs, yield is 12 per pan, a total of 24.

  6. Smooth out tops with a wet finger or spoon.

    choux dough piped onto sheet pan with spoon flattening out top of one bun.
  7. Bake for 25-30 minutes until golden brown. Do not open oven while baking!

Sometimes recipes come full circle!
This is the 2nd grade Jeanna Stavas recipe from 4-H entry.  I even won a purple ribbon! 🙂