Monday's Meal: Pate a Choux

Phillip Anderson and Christina Villarreal from Walton's Fancy and Staple shares a recipe that you can use to make delicious pastries both savory and sweet.

Learn more about Walton's here.

The recipe for Pate a Choux is as follows:


Part 1:

Milk 8 ounces

Butter 4 ounces

Sugar ¼ ounce

Salt ½ teaspoon

All-purpose flour 5 ¼ ounces

Part 2:

Eggs 8 ounces


1. Gather equipment and ingredients.

2. Set ovens to 350

3. Part 1: In a medium pot, bring to a boil the first four ingredients.

4. Add the flour all at once, stirring constantly with a wooden spoon.

5. Cook the mixture until it gathers into a ball and cleans the sides of the pot.

6. Transfer the roux to a 5 quart mixing bowl or if by hand, a regular sized bowl

7. With a paddle attachment, mix the roux until it cools slightly (1 minute).

8. Part 2: Add the eggs one at a time, mixing in completely before adding another.

9. Hold back one eggs, check the consistency

10. Pipe out the various shapes needed onto the parchment template.

11. Bake until shells are dark brown and fully set - approx. 20-25 minutes.

12. Take out Pate a Choux items from oven as they turn brown. Your little pieces will cook faster than your larger pieces.

Fill with either savory or sweet creams of your choice

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