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Choux Puff Pastry

If you like eclairs, profiteroles, or cream puffs, here's why: pâte à choux (or choux paste) staple in the French pastry kitchen. This paste is made from flour, water, butter, and eggs and has the consistency of a thick batter (less thick than dough). Once made, you can pipe this dough into any shape you can imagine, which is why it's so great for pastry chefs because the creative possibilities are endless. Learning to make this paste is the first step to becoming an amateur pastry chef yourself! You'll be able to create all sorts of delicious desserts once you master this simple recipe.

Cooking Time30 min


  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • powdered sugar (for garnish)


1. Preheat oven to 400 degrees F.

2. Lightly spray a baking sheet with non-stick spray.

3. In a saucepan, bring water, butter, and salt to a boil.

4. Remove from heat; add flour all at once, stir vigorously until mixture forms a ball.

5. Beat in 1 egg at a time, beating well after each addition.

6. Using a pastry bag or 2 spoons, shape 2-inch rounds of batter, 2 inches apart on prepared baking sheet.

7. Bake for 30 minutes or until golden brown.

8. Remove from baking sheet immediately; cool.

9. Fill cooled shells with vanilla creme.

10. Sprinkle tops with powdered sugar. 

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