Pâte à Choux by Chef Dominique Ansel

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds well.

Add 1 cup water, 1 cup milk, 1/2 cup sugar, and 1/2 teaspoon salt to a pot.

Add 1 cup butter to the pot and heat until almost boiling and the butter is melted.

Stir until everything is combined and a paste forms.

Cook for 3-4 minutes until a thin skin forms on the bottom of the pot, indicating it's drying out.

Remove from heat and let cool for 5-10 minutes until warm but not piping hot.

Transfer the mixture to a mixing bowl and use a stand mixer with a paddle attachment.

Add eggs one at a time, mixing on low speed until fully incorporated, scraping the sides of the bowl as needed.

Continue adding eggs until you reach a creamy and smooth consistency, using about 6 eggs for a double batch.

Prepare a piping bag with a large round tip and pipe small mounds onto a baking sheet lined with parchment paper, spacing them about an inch apart.

Bake in a convection oven at 425°F (220°C) for 20-25 minutes until puffed and golden brown.

Remove from the oven and let cool completely before filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens