• 1 cup water
  • ¾ stick butter (6 tablespoons)
  • 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
  • 1 teaspoon salt (for savory)
  • 1 cup flour
  • 1 cup eggs, about 4 large eggs and 2 whites


Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 5 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Add as much of the eggs as the mixture will absorb. Once eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Larger puffs can be filled with vanilla custard, made thicker than the recipe normally suggests. They can also be dipped in melted chocolate, which can be made from chocolate chips with a teaspoon of oil added, melted over a double boiler.

Baked Goods, Dessert
MacGourmet downloadPate A Choux. To import, drag image to your MacGourmet recipe box.