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Pate a choux (unsweetened)

Pate a choux is the dough used to make eclairs, cream puffs, profiteroles, St. Honore Cake, gougeres, beignets, and churros. This variation is an unsweetened, savory version.

Ingredients

Units:
US | Metric
Metric | US
  • Bread Flour - 5¾ oz
  • Egg - 7¼ oz
  • Unsalted Butter - 3 oz
  • Water - 8 oz
  • Salt - 1/4 oz

Servings

66 puffs

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Directions

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