- 3/4 cup (6 ounces)water
- 1 stick (4 ounces) unsalted butter
- 1/2 teaspoon (.21 ounces) salt
- 1 1/2 teaspoon (.22 ounces) sugar
- 2 cups (7.06 ounces) Swans Down® Cake Flour
- 5 large eggs, room temperature
Use in any pastry recipe that calls for pâte à choux. Once baked, this soft, creamy dough becomes a magically light and airy pastry for cream puffs, eclairs and profiteroles as well as savory pastries such as French cheese puffs, called gougeres.
Kitchen Tips:
Don’t open the oven while it bakes.
The puffs should be hollow inside and slightly crisp on the outside. Halve the puffs, fill with desired filling, and replace puff tops. Baked pâte à choux can be stored in refrigerator for 1 to 2 days or in the freezer for up to a month. (To defrost, warm in a 325℉ oven for 6 to 8 minutes.)
Baking times will vary depending on what you’re making with the dough. To make puffs for filling with pastry cream or savory fillings, preheat oven to 400℉ and pipe small mounds of dough (about 1 ½ inches wide) onto baking sheets, leaving at least 1 inch between them. Bake about 25 minutes, shifting baking sheets from top to bottom and back to front, until browned and puffed.
View Comments
I've chosen this recipe for my cream puffs I'll be making this weekend. Looking forward to success! I would love any recipe booklets that you have available. Thank you for a great product.
Hi Ann, Let us know how the cream puffs turned out! Here's a link to all of our recipe booklets! You can download & save!
Hope it's not beginners luck, mine turned out just like those in the photo! Weighed out the flour, baked at 400F for 25 minutes since we'll be filling them.
I love your recipes. I don't have a way to print your recipes and was wondering if you have any new recipe booklets you can mail to me? Address 141 Gray Ln. Allons, TN. 38541
Hi Carol, We've forwarded your info on to our Consumer Relations Department. They will get a new booklet out to you. Happy Baking!