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Sweet or Savory Pate a Choux Recipe

Sweet or Savory Pate a Choux

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Choux Shine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

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  • on May 04, 2012

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    Sorry, but these were a total bust. I followed the recipe exactly, but the dough was so runny that the puffs didn't hold their shape, and came out of the oven looking like flying saucers. They also taste too salty. I've made sweet pate-a-choux before from a different recipe (Fine Cooking, and they came out perfectly. Don't know what went wrong here when others have obviously had greater success than I did, but I was quite disappointed.

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  • on March 29, 2012

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    Easy recipe and taste great. Used all purpose flour and it worked out well. Will try bread flour next time.

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  • on March 29, 2012

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    AWESOME! These are perfect!!! To marielchua who said the recipe here is incorrect & that the baking temp should be reversed; I JUST watched this episode...the written recipe is correct...start at 425, lower to 350. These are wonderful!!!

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  • on September 04, 2011

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    This is splendid- the choux is easy to make, puffs beautifully! Eclairs are so easy with Alton's help...

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  • on June 02, 2011

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    the result was great! one of the best recipes of pate a choux there are online. Thanks :

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  • on February 07, 2011

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    There seems to be a typo in this recipe: In the Good Eats episode, "Choux Shine," the instructions called for preheating the oven at 375F, and INCREASING to 425F (and not the other way around.

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  • on January 18, 2011

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    I know that this was the most tasty and wonderful recipe the very best. Perfect, Perfect, Perfect!!!!!!

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  • on November 10, 2010

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    I read all the previous reviews before I made this. It came out pretty good. I did have about 4 that fell. The rest look great and have a very nice hole in them. I haven't filled them yet, but I'm sure that will work out fine. The batter was a bit runny. Next time I won't put as many eggs in it. The recipe called for 1 cup eggs (about 4 large eggs plus two whites, according to the recipe. That turned out to be more than a cup of eggs. Next time I will use exactly 1 cup eggs. And I will make sure it isn't too runny. The puffs didn't come out as big as I was hoping, but that's because the batter was too runny. Next time they will be perfect!

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  • on November 02, 2010

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    This recipe is wonderfully easy! I made them for my friends and they were all impressed with my super baking ability-- they'll never know Alton made it this easy. A note though.. the parchment is pretty important. With all the protein in the bread flour, if you just spray a cookie sheet you'll be chiseling your eclairs with a grill spatula (from personal experience :

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  • on October 31, 2010

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    yes i agree i have tried it two ways bread flower is the way to go. try coconut cream pie&pudding mix for filling! its grate

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