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Recipe of the Week - Pate' a' Choux

Posted by on Jan. 2, 2013 at 12:13 PM
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(from the Dessert Collection at



The guys came home for the holidays and decided we should make a Crockenbush for dessert for our Christmas dinner.  While pate’ a’ choux and crockenbush sound very French and fancy, this choux is a very versatile and easy, yes easy, basis for some really good desserts.  We are all familiar with the cream puffs we had growing up.  The dough behind them and the basic starter for more dramatic presentations is a very basic mixture of water, butter, sugar, eggs and flour.

This is our go to recipe to create very “fancy” desserts that require very little work and always are crowd pleasers. Starting with the basic dough you can make profiteroles ( cream puffs stuffed with ice cream and covered in hot fudge ), eclairs, beautiful swans and the above pictured Crockenbush ( cream puffs stuffed with vanilla cream and covered with caramel ).

Pate’ a’ Choux

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: Dinner with Old Friends (Celebration Meal Plans)
1 cup water
0.5 cup butter, unsalted
0.25 tsp salt, kosher
1 Tb sugar, granulated
1 cup flour, all-purpose
4 large egg

Place water, butter, salt and sugar in a pan over medium heat. Bring to a boil. Remove from heat and add flour, stir until mixed, place back on low heat and stir for 2 minutes. Immediately remove from heat and add to bowl of food processor, add eggs and pulse until just mixed.
(you may use a mixer instead) Place large spoonfuls onto a cookie sheet covered in parchment paper, space 2 inches apart. Bake at 400 degrees for 18-22 minutes, until golden brown. Turn off oven, remove from oven and quickly poke a few small holes with a toothpick in the sides of the puffs to allow steam to exit. Return cookie sheet to oven, open oven door and let puffs sit for 20 minutes in oven.

Check out the Swans, Profiteroles, and more at our parent website

by on Jan. 2, 2013 at 12:13 PM
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