Pâte à Choux

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 8 ounces (225 g) cake flour
  • 11 ounces (310 g) bread flour
  • 1 quart (960 ml) water
  • 12 ounces (340 g) unsalted butter
  • teaspoons (7.5 g) salt
  • 1 quart (960 ml) eggs
  • 1 teaspoon (3.5 g) ammonium carbonate


  1. Sift the flours together on a sheet of baking paper and reserve.
  2. Heat the water, butter, and salt to a full rolling boil, so that the fat is not just floating on the top but is dispersed throughout the liquid.
  3. Form the ends of the baking paper into a pouring spout. Then, using a heavy wooden spoon, stir the flour into the liquid, adding it as fast as it can be absorbed. Avoid adding all of the flour at once, as this can make the paste lumpy.
  4. Cook, stirring constantly and breaking up the inevitable lumps by pressing them against the side of the pan with the back of the spoon, until the mixture forms a mass and pulls away from the sides of the pan, about 2 to 3 minutes.
  5. Transfer the paste to a mixer bowl. (If you are making the small recipe, adding the eggs by hand is quite easy; use the spoon and leave the paste in the saucepan.) Let the paste cool slightly so the eggs will not cook when they are added.
  6. Mix in the eggs, 2 at a time, using the paddle attachment on low or medium speed. After the first few eggs are incorporated, add the ammonium carbonate. Add as many eggs as the paste can absorb and still hold its shape when piped.
  7. Pipe the paste into the desired shape according to the individual recipe.
  8. Bake at 425°F(219°C) until fully puffed and starting to show some color, about 10 minutes. Reduce the heat to 375°F(190°C) and bake about 10 to 12 minutes longer, depending on size.
  9. Let the pastries cool at room temperature. Speeding the process by placing them in the refrigerator or freezer can cause them to collapse.