Sweet Cream-Puff Pastry

Pâte à Choux Sucrée

Preparation info

  • Makes

    20 to 25

    Profiteroles or a Paris-Brest
    • Difficulty


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 (see Variation) of this dough. Although the French would certainly add sugar to a cream-puff dough used to make a dessert and salt to a dough used for a savory dish, they would call both doughs simply pâte à choux.