French
Pâte à Choux
Popular on Food52
11 Reviews
Jo L.
August 18, 2023
I would recommend doubling the butter to 8 tablespoons. I used 4 and it failed miserably. I used 8 with a French star tip and an air mat and it was much better. I baked at 350F for 40 minutes.
NoahsNana
March 27, 2024
Noooo, do not adjust Erin's recipe.
Her recipe is PERFECT, you must have made a mistake somewhere.
Folk, follow Erin's recipe to a T, it's the correct amount of butter.
Comments like such mess ppl up when they know nothing about baking.
Please try her recipe again, she's the best out there 💯❤️
Her recipe is PERFECT, you must have made a mistake somewhere.
Folk, follow Erin's recipe to a T, it's the correct amount of butter.
Comments like such mess ppl up when they know nothing about baking.
Please try her recipe again, she's the best out there 💯❤️
wsirmans
December 10, 2022
awesome video on pate a choux. Keep them coming. You are the greatest
If you had 10 stars I would give them to you. Thank you again.
If you had 10 stars I would give them to you. Thank you again.
Christa M.
March 29, 2022
Don't want to be negative but this recipe should have been edited to give clearer instructions. Steps are missing so a first-time choux baker may have a problem.
Nicole
February 6, 2022
Absolutely love all ur tips! I attempted to make this yesterday, followed a diff recipe. They burned on the bottom and were not at all like I hoped. After seeing ur video and reading this, def doing it again today. Other recipe had my oven super high (450° then 375°) and for longer amounts.
Im grateful that you take the time to break things down for us at home bakers!
Im grateful that you take the time to break things down for us at home bakers!
Hc
March 4, 2021
1st time choux baker, turned out great! Experimented and cooked half using parchment paper and half on silicone mat. The paper back here had a towny ring of burnt sugar on bottom where my extra sugar melted into the dough but it did brown a bit more and rise a little better than the silicone mat batch. Will use silicone going fwd since that’s the version the family preferred. Thanks for the great instructions!
DenRuff-51
February 25, 2021
My wife and I really enjoyed this video.
Your passion for baking is contagious, though I caught a similar passion for breads some time back.
The demonstration will be very helpful when we go to make it ourselves.
I really liked the tips concerning what can go wrong and how to avoid it.
Great how to's and why's about the process.
Thank you so much Beatriz & Dennis Ruffner
Your passion for baking is contagious, though I caught a similar passion for breads some time back.
The demonstration will be very helpful when we go to make it ourselves.
I really liked the tips concerning what can go wrong and how to avoid it.
Great how to's and why's about the process.
Thank you so much Beatriz & Dennis Ruffner
Nicole
February 6, 2022
Have u used any of her bread recipes? Ive got the bread itch myself, but havent done hers yet. Going to try a cpl, I justgot a bread proofer for xmas and its a game changer for me!!
DenRuff-51
December 31, 2022
Sorry, I have never made any of her recipes.
She teaches and demonstrates good clear technique which is valuable even if you have experience making bread.
If you are new to bread making, I would recommend a direct bread like challah. Go slow and keep it simple.
View the video, find the printed recipe (if available), Read and confirm that you have all of the ingredients. Start early -- allow twice the listed time -- and take it slow.
She teaches and demonstrates good clear technique which is valuable even if you have experience making bread.
If you are new to bread making, I would recommend a direct bread like challah. Go slow and keep it simple.
View the video, find the printed recipe (if available), Read and confirm that you have all of the ingredients. Start early -- allow twice the listed time -- and take it slow.
See what other Food52ers are saying.