Master Recipe: Pâte à Choux Dough

Andy Anderson !


This is a master recipe on making one of the cornerstones of French baking: pâte à choux dough [paht ah shoo]. Once you master this dough, you will be able to make all kinds of sweet and savory items.

Pâte à choux is a mixture of simple ingredients: flour, water, milk, eggs, but the proper technique is essential. And unlike other pastry dough, this one is pre-cooked on the stovetop.

When you take them out of the oven, they are so light, you're going to think that they'll float off the baking sheet.

So, you ready… Let’s get into the kitchen.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
25 Min
20 Min



8 Tbsp
sweet butter, unsalted
1 c
filtered water
1/2 tsp
salt, kosher variety, fine grind
1 c
flour, all-purpose variety
4 large


Step 1 Direction Photo


Step 2 Direction Photo

2Gather your ingredients.

Step 3 Direction Photo

3Place the butter, and the water into a saucepan, over medium heat.

Step 4 Direction Photo

4When the butter is melted and the liquid is simmering, add the salt, and stir to combine.

Step 5 Direction Photo

5Dump in the flour all at once, and begin stirring, using a wooden spoon.

Step 6 Direction Photo

6Chef’s Note: You’ll be doing a lot of stirring.

Step 7 Direction Photo

7Continue to stir, making sure you incorporate all of the flour into the liquid.

Step 8 Direction Photo

8Keep stirring until the dough begins to pull away from the sides of the saucepan, about 3 to 4 minutes.

Step 9 Direction Photo

9Continue to cook and stir for an additional 2 to 3 minutes.

Step 10 Direction Photo

10Chef’s Tip: Start stirring gently until the liquid and the flour are incorporated. Then get more vigorous and slap the dough against the sides of the pan. Eventually, the dough will pull away from the sides, and leave a film on the bottom of the pan. When that happens… you can stop stirring, and remove the pan from the heat.

Step 11 Direction Photo

11Remove the dough from the pan, and place into a stand mixer bowl, fitted with a paddle attachment, and allow the dough to cool for 5 to 7 minutes.

Step 12 Direction Photo

12Chef’s Note: You could perform the next steps by mixing with a wooden spoon; however, life’s too short for that, and I’ve done enough stirring for one day.

Step 13 Direction Photo

13Put the stand mixer on slow speed and add the eggs, one at a time.

Step 14 Direction Photo

14Chef’s Tip: Allow each egg to fully incorporate into the dough before adding next.

Step 15 Direction Photo

15At the end of the process, the dough should look nice and creamy.

Step 16 Direction Photo


Step 17 Direction Photo

17Place a rack in the middle position, and preheat the oven to 425f (220c).

Step 18 Direction Photo

18Place heaping tablespoons of the mixture onto a parchment-lined baking sheet, and separate each ball by 1 inch (2.5cm).

Step 19 Direction Photo

19Chef’s Note: I prefer to use a piping bag fitted with a large star tip.

Step 20 Direction Photo

20Place into the preheated oven, and bake for 20 minutes.

Step 21 Direction Photo

21Reduce heat to 375f (190c), and continue to bake for an additional 5 minutes, or until the pâte à choux are nice and golden.

Step 22 Direction Photo


Step 23 Direction Photo

23Dust with some powdered sugar, and serve while still nice and warm. Enjoy.

Step 24 Direction Photo

24Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Flour
Regional Style: French