Pâte à choux-cream puff pastry

Preparation info
  • Yield: Approximately 54 ounces ,


    1 inch puffs and twelve 1½ to 2 inch puffs
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient Baker’s percentages


  • In a medium bowl, whisk the eggs to combine and set aside.
  • In a large heavy saucepan, bring the water, butter, sugar, and salt to a rapid boil.
  • Add the flour all at once, stirring the mixture with a wooden spoon, until it has thickened to the consistency of mashed potatoes and leaves a film on the bottom of the pan.
  • Remove from the heat and al