Pate a Choux Print Recipe

Yields 16 puffs • Ready in 1hr 30min


  • 8 Tbsp. Unsalted Butter, cut into 8 pieces
  • 1/2 Cup Water
  • 1/2 Cup 2% or Whole Milk
  • 1/4 Tsp. Salt
  • 2 Tsp. Granulated Sugar
  • 1 Cup All-Purpose Flour
  • 4 Large Eggs, beaten
  • Egg Wash: 1 egg beaten with 1 Tablespoon milk or water
  • 1 Cup Heavy Whipping Cream
  • 2 Tbsp. Sugar
  • 1/2 Tsp. Vanilla


  1. Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
  2. Read this step in full before starting. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency.
  3. For cream puff and profiterole shells: Preheat oven to 400°F. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
  4. Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
  5. Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
  6. Split open pastries and fill with homemade whipped cream. To make: Place mixer bowl and whisk in freezer for at least 20 minutes to chill. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not overbeat.