Originally posted March 07, 2014

pate a choux

pate a choux by Sarah Kurniawan

Less "eggy", crisp and nearly foolproof recipe. The addition of vodka and egg whites lends to a crisper puff.


  • 3 tbsp butter
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 2 oz vodka
  • 2 oz water
  • 2.7 oz ap flour
  • 1 egg
  • 2 egg whites
  • 1/2 tsp vanilla


Over high heat boil water, vodka, salt, sugar and butter. When it's at a high boil remove from heat and dump in all the flour. Return to low heat and mash for 3 minutes.

Place in food processor. Add all the eggs and vanilla. Process for 30 seconds.

Bake on parchment for 30 min at 400. Remove from oven and poke holes in each puff. Return to oven for 5 minutes. Turn off heat and prop open door til cool.



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Adapted from

rose levy cream puffs
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