To mix with a hand mixer: Transfer the mixture to a heat safe bowl in step 3, then use a hand mixer to incorporate the eggs.
To mix by hand: Transfer the mixture to a heat-safe bowl in step 3, then use a wooden spoon or silicone spatula to incorporate the eggs. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way. Today, a lesson in all things pâte à choux—the fancy-sounding French pastry that's actually a cinch. —The Editors
- Prep time 10 minutes
- Cook time 15 minutes
- makes 12 large or 24 small cream puffs / 15 to 20 éclairs / 50(ish) chouquettes
(115g) whole milk
(57g) unsalted butter
(4g) fine sea salt
1 1/2 cups
(180g) bread flour (or all-purpose flour)
(280g) large whole eggs (have 1 to 2 extra eggs on hand)
Egg wash, as needed for finishing
- In a medium pot, bring the water, milk, and butter to boil over medium heat. Add the flour to the boiling liquid all at once, stirring constantly with a silicone spatula or wooden spoon.
- Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes a slightly sticky paste; it should form a ball around the spatula/spoon as you stir. There should also be a visible film of starch on the bottom of the pan—this should take 2 to 3 minutes.
- Whisk the eggs together in a large liquid measuring cup. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until fully incorporated, 4 to 6 minutes.
- Test the consistency of the batter by dipping the paddle into the batter and lifting it up. The batter should form a V shape that eventually breaks away from the batter in the bowl. If the dough is too stiff or pulls away too quickly, you need to add more eggs. Add the extra egg in a slow, steady stream to loosen the consistency.
- The pate a choux can now be transferred to a piping bag for shaping and baking. Bake at 375°F.