Sweet or Savory Pate a Choux

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I used the recipe from my good eats vol. 1 book. The book says 375 preheat and raise to 425 for 15 min etc. The 1st batch still came out fine. 2nd batch i started at 425 and followed rest of instructions with same result yummy.

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I was so excited when I saw the episode with this recipe! My mother made this for us as kids and made two oblong 4x12 shapes atop a "crust" of a stick of butter and a cup of flour and a tablespoon or two of cold water. After baking them, she'd slather them, while still hot, with an "icing" of confectioners sugar, vanilla extract, and a little whole milk. We called it "Danish Pastry". It was so good, flakey, buttery and sweet, and it was even good after it cooled and even cold after refrigerating. Thank you, Alton, for bringing me a piece of my childhood in this recipe. The savory version also makes a good crust substitute for your chicken pot pie puff pastry recipe!

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I really liked this recipe, but a couple of things might make it easier for first time cooks. If you don't have a kitchen scale, the flour converts to 1 cup, plus 3 tbsp., plus one scant tbsp. Add the flour to the boiling butter, sugar and salt all at once, return to very low heat and mix with a wooden spoon (not a whisk! until the mixture forms a smooth ball. Measure the eggs into a liquid measuring cup; you may not need the additional whites. When you add the eggs, add only one at a time the dough will get "liquidy" and separate; don't add another egg until the dough comes back together and returns to a sticky and smooth state. The eggs will easily pour one at a time out of the liquid measuring cup. Pipe the dough onto the parchment while it is still hot. I got about 60 small puffs for profiteroles/croque en bouche out of this recipe. Liked it very much!!

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These were so good! It made two batches and the first batch fell after I got them out of the oven. But that was my fault... I forgot to pierce them with a knife.
The second batch was perfect!
Thanks for another GREAT recipe Mr. Alton! <3

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This is my favorite recipe. The first time I made this recipe, it turn out terrific; I used vanilla pastry cream for my filling. I felt like I was in France :. But when I try making them again, it didn't hold it shape. I don't know what I did wrong? Any advise.

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

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

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