Pate a Choux—Cream Puff Paste

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Appears in Cook's Illustrated January/February 2002

Not just the pastry basis for profiteroles, pate a choux is also used in eclairs, cream puffs, and gougeres.

SERVES Makes 24 (two-inch) puffs

TIME 1 hour, plus 1¼ hours cooling

WHY THIS RECIPE WORKS

To develop a perfect profiteroles recipe—for a crisp, tender, and airy pastry encasing cold, creamy ice cream and napped by dark, luxurious chocolate sauce—we began with the pastry, using both milk and water for puffs that were crisp and br...

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