Pâte à Choux

Preparation info
  • Makes


    miniature puffs
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is the classic cream puff recipe. Small puffs are sometimes floated in soup on their own or are served next to a particularly elegant consommé, such as Oxtail, stuffed with cooked foie gras.


  • 1 cup (250 ml) water
  • 8 tablespoons (120


In a medium saucepan, place the water, butter, and salt. Bring to a simmer over medium heat. When the butter has melted, reduce the heat to very low. Stir in the flour and whisk until the mixture is smooth and shiny and forms a ball around the whisk. Remove from the heat.

Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next. (If making