Perfect Bake® recipe

Pate a choux

Pate a choux is the dough used to make eclairs, cream puffs, profiteroles, St. Honore Cake, gougeres, beignets, and churros.


US | Metric
Metric | US
  • Bread Flour - 5¾ oz
  • Egg - 7¼ oz
  • Unsalted Butter - 3 oz
  • Water - 8 oz
  • Granulated Sugar - 1/2 oz
  • Salt - 0.04 oz


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