Adapted from Colette Christian’s recipe from one of my favorite Craftsy classes, : “French Pastry Shop Classics”:
12 oz whole milk
6 z unsalted butter
1 oz sugar
1/2 teaspoon salt
7.5 oz all purpose flour
1. Preheat the oven to 375 F
2. In a saucepan, bring the milk, butter, sugar, and salt to a simmer.
3. Add the flour all at once. Stir over heat with a wooden spoon or spatula, and cook until there
is a film of starch on the bottom of the pan. This takes a couple of minutes, keep stirring vigorously.
4. Transfer the flour mixture to a stand mixer, and beat on low speed until the steam dissipates and
the bottom of the bowl is no longer too hot to touch.
5. Add the eggs one at a time, beating until each is fully incorporated.
6. Pipe into the desired shapes onto parchment-lined baking sheets.
7. Bake for 20 minutes. Reduce the oven temperature to 350°F and continue to bake for 15 minutes. The pâté à choux should be a light golden brown overall not just on the surface but in the cracks.
8. Pâté à choux (unfilled) can be wrapped well and stored at room temperature for 24 hours or in the
freezer for one month.
9. Unfilled pâte à choux can be thawed for an hour at room temperature and then refreshed in a
300F oven for 5-7 minutes.
To make cream puffs:
Fill a pastry bag fitted with a 1/2″ round tip with the pate choux. Pipe into round shapes onto your parchment-lined baking sheets.