Choux Paste Recipe | Dessert Recipes | PBS Food

Norman Love made this recipe for choux paste as the filling for his chocolate-cinnamon beignets on Julia Child's classic show "Baking with Julia."


Yield: Makes enough dough for about 60 small puffs or eclairs



  • 1/2 cup whole milk
  • 1/2 cup water
  • 7 tablespoons unsalted butter cut into 7 pieces
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 6 large eggs at room temperature
  • 1 large egg beaten with 1 teaspoon cold water for egg wash


  1. Put milk, water, butter, sugar, and salt into a 2-quart saucepan and bring to a full boil, stirring frequently until the butter melts.
  2. Stir while adding the flour all at once. Stir without stopping until the flour is thoroughly incorporated. Cook and stir until the dough balls up and a light crust is visible on the bottom of the pan. Scrape dough into a bowl.
  3. Immediately beat in five eggs, one at a time, stirring vigorously with a wooden spoon to incorporate each one. After the fifth egg, lift the spoon. If it pulls up some of the choux paste that detaches and forms a slowly bending peak, do not add the last egg.
  4. The dough is now ready to be used in any recipe calling for choux paste. In fact, it must be used now, while it is still warm.