Pâte à Choux for Gougëres, Profiteroles, Cream Puffs
A classic French versatile dough used savory and sweet puffs.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
10 servings
Ingredients
- 1 cupwater
- 6 tablespoonsunsalted butter -- cut into 6 pieces
- 1 teaspoonKosher salt (for savory (1 tablespoon sugar plus 1/8 teaspoon salt for sweet))
- 1 cupall-purpose flour
- 1 cupeggs -- this needs to be exact - beat 5 eggs then measure
Optional
- 1 cupCheddar (Emmenthaler, Comte, or Gruyere -- plus more to top the gougëre, if desired)
- beaten egg -- if not using cheese
Nutrition Facts
Per Serving (serves 10 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Set all ingredients out. Beat and measure the eggs. Preheat oven to 425º F. Line baking sheet with parchment paper
- 2
Bring water, butter, and seasonings to boil in a 2-quart saucepan. As soon as butter melts, remove the pan from heat and add all of the flour in at once. Using a wooden spoon, vigorously beat it all in. As soon as blended, beat over moderate heat for a minute (or more) until the pastry balls up and cleans itself off of the bottom of the pan. This technique is essential to dry the dough out.
- 3
Turn the pastry into a bowl and make a well in the center. Beat in 1/4 cup of the beaten egg; when blended repeat with another quarter cup of the egg, then another until all egg is incorporated. (The egg will resist incorporating at first - be patient and keep beating.)
- 4
Stir in 1 cup of cheddar or other cheese, if using.
- 5
Fill a pastry bag with the warm pastry. Space them 1 1/2 inches apart, and squeeze out round blobs of it. Brush each with egg or sprinkle with additional cheese, if using. Bake for 15 or until golden brown. If serving right away, remove from the oven and serve. If filling or freezing, proceed to step number 6.
- 6
Remove the pan from the oven and slash each pastry with a small knife to let out the steam. Turn off the oven and return the pan to the oven for to set the pasties.