Sweet Cream-Puff Pastry

Pâte à Choux Sucrée

Preparation info

  • Makes

    20 to 25

    Profiteroles or a Paris-Brest
    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

CREAM-PUFF pastry is the most versatile of French pastry doughs. It can be baked in a multitude of forms, from profiteroles (miniature cream puffs) or éclairs to elaborate dessert creations, such as ParisBrest.

I have used the terms sweet (sucrée) and salted (salée) to differentiate between the dessert version and the savory version of this dough. Although the French would certainly add sugar to a cream-puff dough used to make a