Pâte à choux dough

Preparation info
  • Yield:


    Puffs, 1.3 ounces each , allowing two 2½ inch diameter puffs per serving, totaling 12 servings
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


Finished baked dimensions: large 2½ inch diameter circle.

  • Make the pâte à choux dough as follows:
  • Place the water, butter, salt and sugar into a heavy medium sized saucepan.
  • Over high heat, bring the mixture to the boil, stirring with a wooden spoon until the butter is fully melted.
  • Reduce the heat to medium and add the flour all at on