---
comments: true
tags:
  - pastry-dough
  - ingredient
  - king-arthur
---
# :pie: Pâte À Choux

![Pâte À Choux](../../assets/images/pâte-à-choux.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 1.20 hours |

## :scales: Ratio

| :ear_of_rice: Flour | :butter: Butter | :egg: Egg | :droplet: Water |
|:-------------------:|:---------------:|:---------:|:---------------:|
| 1 part              | 1 part          | 2 parts   | 2 parts         |

## :salt: Ingredients

- :glass_of_milk: 1 cup (227 g) water or milk
- :butter: 8 Tbsp (113 g) unsalted butter
- :salt: 0.38 tsp salt
- :ear_of_rice: 1.25 cups (150 g) flour
- :egg: 4 large eggs
- :droplet: 2 tsp granulated sugar (optional)[^1]

## :cooking: Cookware

- 1 saucepan
- 1 spoon

## :pencil: Instructions

### Step 1

Preheat the oven to 425°F.

### Step 2

Put the water, unsalted butter, and salt in a saucepan on low heat until the butter melts. Once melted, bring the
mixture to a rolling boil.

### Step 3

Remove it from the heat and add the flour all at once. Stir vigorously.

### Step 4

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture forms a ball; this
should take only about a minute. A film should form on the bottom of the pan.

### Step 5

Remove the pan from the heat and spread on the inside of the mixer bowl to let the mixture cool for 5 to 10 minutes, to
140°F. It will still feel hot, but you should be able to hold a finger in it for a few seconds.

### Step 6

In the mixer, beat in the room temperature eggs one at a time; the mixture will become fluffy and glossy. Check that
the mixture is then enough by making a V when dripped from the mixer paddle. The mixture should be thick enough that
when a finger is dragged through it to make a trough, the sides of the trough continue to stand. Beat for at least 2
minutes after adding the last egg.

### Step 7

Form the choux paste into whatever shape you desire, using a spoon, or by putting the dough in a pastry bag and piping
it.

### Step 8

Bake for 15 minutes, then reduce the oven temperature to 375°F and bake for an additional 15 minutes. Turn off the
oven, open the door a crack, and leave the pastry inside to cool for 30 minutes. Remove from the oven to cool
completely. Carefully split the pastry, fill, and frost as desired.

## :link: Source

- The King Arthur Baking Company All-Purpose Baker's Companion

[^1]:
  Sugar is optional. At the very least, choux should be seasoned with salt. If it's going to be used for a dessert, a
  small amount of sugar can also be added to gently push it in a sweet direction.