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Pâte à Choux – French Gruyère Cheese Puffs

Pate a Choux

Pâte à Choux – French Gruyère Cheese Puffs

I first came across Pâte à Choux when I was living in France and training as a chef nearly 40 years ago. It is one of those simple French classics that has stayed with me ever since.

Light, airy, cheesy, and dangerously easy to eat, these little savory bites are perfect as a snack, appetizer, or something to put out when friends come over.

One warning: you cannot eat just one. You may want to double the recipe from the start.

Makes: Approximately 30–40 small puffs
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: About 60 minutes
Difficulty: Medium
Main Ingredient: Gruyère Cheese

Ingredients

  • 1 stick unsalted butter (¼ lb), cut into small chunks
  • 1 cup water
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 whole eggs, beaten together
  • Pinch of cayenne pepper
  • Pinch of black pepper
  • Pinch of nutmeg — freshly grated is always better
  • 4 oz Gruyère cheese, grated

Optional Addition

  • Smoked salmon, to taste

Recommended Kit2Cook Tools

  • Medium saucepan 
  • Wooden spoon
  • Stand mixer with paddle attachment
  • Piping bag
  • Silicone baking mat or greaseproof/parchment paper
  • Pastry brush
  • Baking tray
  • Fine grater for the nutmeg and Gruyère

Method

1. Start the Choux Dough

Put the butter, salt, and 1 cup of water into a medium saucepan.

Place over the heat and bring everything to a boil.

2. Add the Flour

Add the flour all at once and immediately begin stirring vigorously with a wooden spoon.

Keep stirring for about 1½ minutes, until the mixture comes together and forms a dough.

Lower the heat and continue stirring for another 1 minute.

This is the hard work done!

3. Cool the Dough Slightly

Transfer the mixture into the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed for a short time to cool the dough slightly.

This is important: if the mixture is too hot when you add the eggs, you will scramble them — and we definitely don’t want that.

The dough should still be warm, just not piping hot.

4. Add the Eggs

Increase the mixer speed slightly and begin adding the beaten eggs slowly.

Do not pour them all in at once.

Add a little egg, allow the dough to completely absorb it, then add a little more.

Continue until all the egg has been incorporated.

Once all the eggs are in, let the mixer run for approximately 1 more minute.

You are looking for a dough that is smooth, glossy, and soft enough to pipe.

5. Add the Flavor

Reduce the mixer to a slow speed.

Add:

  • Cayenne pepper
  • Black pepper
  • Freshly grated nutmeg
  • Grated Gruyère

Mix only long enough to distribute everything evenly through the dough.

If you’re adding smoked salmon, fold it through at this stage as well.

No Stand Mixer?

You can absolutely make Pâte à Choux by hand.

Just be prepared for a little workout!

Use your wooden spoon to beat the eggs into the dough gradually, making sure each addition is completely incorporated before adding more.

Then mix in the seasonings and Gruyère.

Shape & Bake - baby 

I know it is Shake and Bake - Great movie lol

6. Heat the Oven

Preheat your oven to 425°F (220°C).

Yes — you want it super hot to start.

Line a baking tray with a silicone baking mat or greaseproof/parchment paper.

7. Pipe the Choux

Transfer the dough into a piping bag.

Pipe small mounds approximately ½ inch in size, leaving about 1 inch of space between each one so they have room to puff and grow.

Don’t have a piping bag?

No problem. Use two soup spoons to portion small mounds of dough onto the tray.

They don’t have to be perfect.

8. Egg Wash

Beat one egg in a small bowl to make an egg wash.

Lightly brush each Pâte à Choux with the egg wash.

Use your finger to gently smooth down any peaks on top. This helps them rise and gives you a much nicer finished puff.

9. Bake

Bake at 425°F for 10 minutes.

Then reduce the oven temperature to 375°F (190°C) and continue baking for approximately 25 minutes.

You’re looking for the Pâte à Choux to be:

Puffed up. Golden brown. Light. Crisp.

That second stage of cooking is important because it allows the inside of the choux to dry properly.

Serving

You can serve these hot or cold, and they can also be reheated later if needed.

Put a bowl of them out for friends and family and see how long they last.

My guess? Not very long.

Chef’s Note

Pâte à Choux sounds fancy, but don’t let the French name scare you. Once you’ve made the dough a couple of times, it becomes one of those recipes you’ll come back to again and again.

And remember — freshly grated Gruyère and nutmeg really do make a difference.

Make them, enjoy them, share them… and maybe hide a couple for yourself before everyone else finds them.

BONUS recipe – Sweet Pâte à Choux / Cream Puffs 

The great thing about this dough is that you can turn the same basic recipe into a dessert.

To make sweet choux or cream puffs:

Leave out the:

  • Cayenne pepper
  • Black pepper
  • Nutmeg
  • Gruyère cheese

And reduce the salt to ¼ teaspoon.

Bake them using exactly the same method and allow them to cool completely.

Then comes the fun part.

 Slice them in half and fill them with: 

  • Whipped cream
  • Chocolate pudding
  • Pastry cream / Custard
  • Or even a scoop of your favorite ice cream

And if you really want to go for it…

Pour warm chocolate sauce over the top when serving.

YUM. YUM. YUM. I lost my six-pack to these. ;)

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