Pâte à Choux by Chef Dominique Ansel

Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. Depending on what shape you pipe it in, it can be used to make cream puffs, profiteroles, éclairs, Paris-Brest, and more.
Here, I fill mine with pastry cream (the recipe is a few videos back and also in the book). Here's what you'll need:
INGREDIENTS
75g (1⁄3 cup) water
70g (1/4 cup) + 1 tsp whole milk
75g (5 1/2 tbsp) unsalted butter
3g (1 tsp) sugar
2g (1 tsp) salt
100g (2/3 cup) AP flour
150-200g (3-4 large) eggs
20g (1 large) egg yolk
EQUIPMENT
Stand mixer w/ paddle
Piping bag w/ large round plain tip (at least 1/3 in/1 cm opening)
1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.
2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium hear, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 1-2 min. Cook, stirring, until a film starts to form at the bottom of the pan, 1-2 min. Keep going until film completely covers bottom of the pot, 4-5 min. Remove from heat.
3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 4-5 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (3-4 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.
* To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.
4. Transfer dough to piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into desired shape.
› Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
› Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
› Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe a 3rd ring on top.
5. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.
6. Bake until golden, light to the touch, & hollow in center, rotating pan 180° halfway through. 20-25 min (25-30 for rings). Let cool. Remove from parchment, fill as desired.
Check out my new book, Everyone Can Bake, out now in print and e-book:
www.DominiqueAnselBook.com
For more information, visit:
www.DominiqueAnsel.com
Our NYC Bakery: www.DominiqueAnselNY.com/
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[@astahesta123]

As a beginner to piping, "Not easy to do" is an huge understatement 😂

[@countingblessings8822]

I love his recipes, his technique and the way he explains everything is amazing. It’s a shame that his channel doesn’t have enough subscribers.

[@catassara21]

Love this book so much! Made the best lemon tart using his recipe.

[@its_chefsingh_here]

Thank you for sharing your recipe chefy,

[@two_dog]

I watched several eclair and Choux videos. Chef Dominique's video is the most clear, simple, and well thought of them all. Even my revered Jacques Pepin could not do better on this topic. Thank you so much Chef. I intend to try choux and eclairs later today with your fantastic help!

[@mimii4746]

The best instructions!

[@stickyhandss]

Lovely! :) Good refresher!!

[@tanyafluffydough8825]

Thank you for the recipe and explanation chef. Can we use gluten free flour like rice flour for this recipe?

[@icecreamforever]

Bought your book after watching this!

[@tomatojuice12]

Hi! Does Dominique not punch a hole in the choux to let the steam escape after baking?

[@JR-sb6mj]

nice!! :)

[@jeffwashburn73]

Any tips on keeping the choux from splitting during frying for crullers?

[@adelhamdi9906]

😋

[@AlexanderFarley]

Useful

[@ramanlovebabe]

for me piping part is to understand more and practice .... rest is we all can able to do best !!

[@grumpyoldlady_rants]

Why do some choux recipes call for water and milk and some only water? Which is best for making crullers?

[@user-jg7kv7mt3x]

All water will give you a crisper shell and all milk will give you a softer one.

[@ferretgirl013]

Is there anywhere a good recipe for eggless pâte à choux?

[@kadirdiwan3008]

Hi chef

[@AdrienDelstanche]

Baking at 375 degrees CELSIUS? Now that's hot! lol

[@redberry7606]

pâte choux is french for “cabbage paste” not cream puff.

[@joebarcenas3421]

Lots of crack on the eclairs which doesn't look good....

[@gettem6341]

you couldnt do this by hand, had to bring out the mixer?