Choux Paste

Citris Gratin with Cinnamon

Choux Paste

Choux paste. Our basic go-to recipe, also known as pate a choux in French. Think: eclairs, cream puffs, Paris-Brest or the croquembouche that can reach dizzying heights.

choux paste

Check out our upcoming baking classes. The Chef at Massine’s have a bit of a sweet tooth!

Choux Paste

1 cup water
1/2 teaspoon sea salt, use less if using table salt, or fine salt
1 tablespoon white sugar
½ cup unsalted butter cubed and at room temperature
1 cup all-purpose flour
4 large eggs
1/2 teaspoon sea salt, use less if using table salt, or fine salt

  1. Preheat oven to 375°F.
  2. Place salt, water, sugar and butter in a saucepan.
  3. Heat over medium heat, stirring occasionally.
  4. When the water is just starting to boil, remove from heat and add flour all at once.
  5. Vigorously mix using a wooden spoon or spatula, until all the water is absorbed.
  6. When it forms a dough, return to stovetop, over medium-high heat.
  7. Cook the dough for 2 – 5 minutes, while mixing constantly.
  8. Dough will pull away from the side of the pan and forms a ball.
  9. Transfer to a bowl. Allow to cool for a couple minutes.
  10. Mix with a hand-held mixer, while adding eggs one at a time.
  11. Prepare a baking tray with parchment paper and mist the surface with water.
  12. Spoon or pipe on to tray.
  13. Bake for 30-40 minutes, until puffed and golden.
  14. Keep the oven door closed for at least 25 minutes so heat does not escape.
  15. Remove from the oven and let the choux pastry cool completely.
  16. Fill with a sweet or savory filling and serve immediately.

Note:

Store shells for two days in a tightly closed container. To store for longer place the container in the freezer