Pate a Choux—Cream Puff Paste
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Appears in Cook's Illustrated January/February 2002
Not just the pastry basis for profiteroles, pate a choux is also used in eclairs, cream puffs, and gougeres.
WHY THIS RECIPE WORKS
To develop a perfect profiteroles recipe—for a crisp, tender, and airy pastry encasing cold, creamy ice cream and napped by dark, luxurious chocolate sauce—we began with the pastry, using both milk and water for puffs that were crisp and br...