Learn how to make perfect pate a choux with this simple recipe. You’ll be enjoying cream puffs, profiteroles, eclairs, and gougeres in no time!
Why These Pate A Choux Recipe Is So Good
- So good they were featured in Oprah’s Holiday 2009
- A super versatile pastry – can be sweet, savory or gluten free.
- Easy to make a big batch.
- Perfect for parties and the holidays.
- Only a handful of ingredients, most of which you may already have.
Ingredients
- Water
- Butter
- All purpose flour
- Salt
- Eggs
How To Make Pate A Choux – Step By Step
Preheat oven 425F.
- In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
- You can do the next step one of two ways:
- Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
- If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
- Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
- Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
A Super Easy Pate A Choux Recipe
This Pate a Choux Recipe can be summed up with this ratio 1:1:1:1:1…
1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt
And so easy that even *I* an oven-fearing, non-baker could master it on the very first try. So easy that I’ve made these cute little babies 6 times in the past 6 days. Now that’s easy.
Or obsessive.
Either way, you MUST make these — like TONIGHT! Or perhaps your holiday meal? I’ll be making Pâte à Choux for our Thanksgiving dinner! Actually, I’ll add gruyere cheese and make gougeres.
And if you try to make me pronounce gougeres, I can’t.
The person responsible for my little poofy puffy pastry addiction is none other than Michael Ruhlman and his very useful ratios. Who knew 1:1:1:1:1 could do this? Well, Ruhlman did, and I know there are Pâte à Choux recipes out there that is way more complicated than 1:1:1:1:1….remember…
Rule #1: Simplest is best.
Rule #2: It’s RUHLMAN.
Oh but wait. I know what some of you smarty pants are going to say – this isn’t a TRUE Ruhlman ratio. A true Ruhlman ratio is by weight. And my 1:1:1:1:1 isn’t by weight — it’s just my way of remembering this recipe.
Pate A Choux – A Versatile Pastry
This choux dough is so versatile, that you can make the puffs sweet or savory. In fact, you can fill ’em with cream to get Cream Puffs, fry them to get farts of nuns, make easy donuts, stuff them, boil them, dip them in chocolate, drizzle them with chocolate, serve ’em with sauteed cherries, make cute little ice cream sandwiches with them, dip in peppermint fudge sauce, boil/saute for parisian gnocchi <- watch those 2 videos of Thomas Keller.
Easy Mushroom Pate
These Pate A Choux If you’d like to try the Easy Mushroom Pate shown in the photo below, you’ll have to head over to Tasty Kitchen.
Add a bit of truffle oil to that mushroom pate? Now that’s luxurious!
Top Tips For This Pate A Choux Recipe
- Use a preheated oven
- To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
- To make gluten-free pate a choux, head over to The Sensitive Epicure, Gluten Free Girl and Jenn Cuisine
More Recipes To Explore
- Yorkshire Pudding
- Perfect Prime Rib Recipe with Red Wine Jus
- 1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie
- Ruth’s Chris Sweet Potato Casserole Recipe
- Roasted Garlic Mashed Potatoes
Have you tried this Pate a Choux recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Pâte à Choux Recipe - basic recipe
Ingredients
- 1 cup water
- 1 stick butter 1/2 cup
- 1 cup all purpose flour
- 1 good pinch of salt
- 1 cup eggs 4 large eggs
Instructions
- Preheat oven 425F.
- In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
- You can do the next step one of two ways:
- Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
- If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
- Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
- Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
- Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) - I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you've piped them.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I just made these and they turned out perfect. Thank you for this easy to follow recipe. I filled with homemade custard and dipped in caramel and toffee bits. OMG
Now I am returned for feedback of your recipe that was very delicious and tasty.
I love this type of content. You share amazing information.
I just started make yesterday, and I’m wondering if there’s a way to make this without the ingredients.”
I always like gluten-free recipe. It will tasty and easy to make. But I appreciate of your work .
I was thinking about making this this week, but I noticed the recipe for the mushroom pate is missing.
Oops here you go…. here’s the recipe: https://tastykitchen.com/recipes/appetizers-and-snacks/easy-mushroom-pate/
Saw this recipe used to make crullers on a baking show. Looking forward to making the puffs and crullers. How do you make the creme filling. Will. Look up Crullers.
Now that people know how to make this, you can make a lot of things. Crullers are the same type of dough. Also look up Parisian Gnocchi…same dough, but it’s boiled.
There is one step omitted from this recipe. The eggs should be added one at a time and beaten in well, then the mixture is cooked over a fire. They must be cooked into the dough. You do this by returning the egg rich dough to the fire and stirring until the mixture forms a ball in the middle of the pot. Your arms will ache, which is why I cannot understand why some folks use a mixer. How can you heat it until the flour gluten is thickened?
I agree and why were the puffs not cut to show the hollow? And, why aren’t they filled? I think there should have been photos for this because not everyone has made them before.
Added one less egg.
Love it…love it…. Simplest unique and very versatile dough that can be used in so many delicious way….
I filled mine with the cream and inserted a Raspberry into each one. A little surprise package…lol
Please let me know how I can keep the choux puff firm . As after a while it gets very soft
Made this today as churros. 🙂 i used 1/2 milk and 1/2 water. i also added 2 tablespoons Matcha Green Tea Powder. 🙂 served it to my family with dark chocolate dip and vanilla ice cream. 🙂 Thank you. 🙂
First timer here and I followed this recipe to the T and they turned out perfect!
My first time making pate a choux!!! I followed the recipe to a tee and they turned out fantastic!!!! So easy to make, and with the 1-1-1-1 easy to remember! I LOVE IT. Thank you…
Thanks Bonnie! So happy you love them – we made them just 2 weeks ago for New Year’s party. -Jaden
Worked perfectly for me! Thanks for the recipe and tips!
Looks really easy.Going to try it.
I added vanilla to the eggs and them added them to the mixture in the mixer and my puffs came out smelling and tasting heavenly. I’m addicted to them now
These look so delicious and pretty. Can’t wait to try them!!
This recipe isn’t good. Followed all the instructions to a T, and the dough was too wet. If you want this to come out like in the photos, 3 eggs, not 4
Actually, that depends on the humidity of your dough. Stop adding eggs once you can make stiff peaks.
This recipe WORKS perfectly. I did it last night and shared on Facebook and told everyone to try Steamy Kitchen’s recipe for the Choux pastry. I followed to the dot..all her 1 plus 1 plus 1 plus 1 ‘formula’. Only difference was I run everything on a mixer. Only thing I did same was boiling water with butter. Loved it. Thanks for sharing.
My dough also turned out runny..so I added less water and 1 less egg.…now perfect.☺
My grandmother uses this recipe, and after failing to make it successfully on my own and watching her make them again, I realized that I was rushing and not letting the water get hot enough to really start boiling (and reducing it a bit).
I’d be hesitant to change the flour/egg ratio – when I added more flour to my goopy choux, the puffs lost their eggy flavor (a good thing). I’m assuming the same would happen if you reduced the amount of eggs to flour. I’d reduce the water if anything, or just make sure you’re getting it really really hot!
I used this recipe to the T and it came out perfectly. The dough did look wet at one point but I kept mixing with my paddle and it took no time for it to transform into the perfect dough.
Yeah!!!! Finally a french cream recipe and also crème puffs. I have been making them for years and they are crowd pleasers. Making the puffs is easy, but The filling can also be ice cream and slather the top with
hot fudge topping. Thank you so much for the recipe–Ileft my original in Fl. and so had to find one on the internet, Thank you once again. Inge
wonderful. remember as for all pastries fresh eggs make them lighter and fluffier. Support your local farm even if the eggs are a few more cents- you’ll get better results. I just use an old wooden spoon for mixing mine and comes out perfect every time.
Thanks a lot for the recipe! Could you please let me know which ingredient(s)/ factor(s) will matter to the fluffiness of the puffs? Mine turned out good, but I feel like I’d want it to be even puffier (!) Is it the egg yolks? Or should I have cooked the dough a bit more to release more water? Thanks!
Egg white makes it puff. Add an extra egg white (leave the yolk)
Thank you! This recipe was so easy to follow and turned out great! The recipe seems to be quite forgiving – I know I wasn’t able to follow the steps perfectly but the pastry turned out light, airy and delicious!
Wonderful recipe! However, mine came out tasting a bit “fresh” and “eggy” how do I overcome or fix that?
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Can i ask some questions about Pate a Choux? if without oil, what will it happen to Pate a Choux? Cause i’m actually doing an assignment about cream puffs. So I would need to have a better understandings in the usage of the ingredients and the importance of the ingredients. (the ingredients that i managed to get from a chief was flour, butter, oil, water, and fresh cream).Hope you can give me some knowledge about it. Thanks a lot.
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It definitely sounds like an easy recipe with simple ingredients, which inspired me to try it very soon!
Love this recipe! So simple, so versatile. These are super cute.
fantastic! I had a little trouble piping these at first. My dough was a little chilled (I had let it set while working on a few things) and as the ziplock bag was warmed by my hands piping, it really helped. The last ones were much poofier than the ones I piped at first that were colder.
I will add a little more salt for something dinner like, or leave as in and fill with something wonderfully sweet! Thanks for sharing!
I was always intimated to make pate choux but I tried it and it was great and easier than I ever imagined.
Wonderful recipe.
http://oliepants.wordpress.com/2012/07/25/pate-a-choux-and-cream-puffs/
Thank you chef George, I will try it again this way
…also I’ d do water AND milk. Half cup water to half cup of milk
Evelyn, you must bake pate a choux on parchment (never wax) lined baking sheets. The classic method, is to add the flour in all at once, and cook it over a medium heat while stirring with a wooden spoon upside-down. You will notice as you cook and continually stir, that it begins to come away from the sides of the pan and cling in one large lump clinging to the spoon handle. This is when it is ready to transfer to a mixer bowl fitted with a paddle attatchment. Fold it around with a rubber spatula 4-5 times and let it cool for 3-4 minutes. Start the mixer on low, add one egg, then increase speed to medium and make sure it is fully incorporated. Lower the speed and repeat process until all eggs have been added. Then transfer to a pastry bag sprayed with Pam or vegalene. Then pipe or bake according to this recipe on parchment lined sheets. You can pipe a slight ” snail shape” so they bake up. Just make sure they are dry, and do not remove them from the oven when you cool the oven, but rather let the profiteroles adjust with the oven temp.
Don’t know what I did wrong, any advice?
I made this reciepe last night and my puffs did rise and they looked great, but when I removed them from the baking sheet, they had no bottoms!
I LOVE this recipe.. its so simple and easy and they bake up perfect every time.
For the ones that aren’t rising, check the date on your eggs.
P.S.
I topped half of the batch with cornmeal and it gave the shell a nice crunch. Add in some honey goat cheese with fresh basil as a spread and it was divine!
I can assure everyone here that my baking skills are suspect, but these were so easy to make that they turned out beautifully. And the mushroom pate? DELISH! Thank you for sharing the recipe.
So this recipe was so easy to follow! My first batch did not turn out right because I let the batter cool down too much, but my second batch turned out perfect! I added 1 teaspoon of vanilla to my batter and it was delicious! Definately will do this recipe agian. Thanks Steamykitchen! 🙂
remember the egg is the levening agent. if you do not let the mixture cool before adding them you maybe cooking the eggs while mixing them.
Ok everyone, try putting a pan of water in the bottom of the oven. Let this “steam” your pate choux until you turn the oven down, then remove pan. Make sure you bake the puffs or eclair shells long enough so that they are dry. All ovens are different, so you might need to experiment a little to get the cooking time right. DO NOT open the oven while steaming and DO NOT touch or bang the pan while cooling. The other reason they will flatten is that you did not cook out enough of the water or moisture when cooking the dough before adding the eggs. Try these fixes. Buon Apetito!
okay so i have made a few recipies from these puffs and really the mixture was too thin and just flattened over my baking tray? i cant wait to try this recipe to see if it is a thicker mixture. also my other recipies deaflated and didnt rise and some also stuck to the baking paper. what am i doing wrong?!!
off to make them.. fingers crossed..
So, I just made this for the second time. Both turned out perfect. The first batch I took to a party and people wouldn’t stop eating them. They said they were some of the best they ever had. If they aren’t turning out well, I can tell you, its something you did wrong.
I tried making some before, using another recipe and they were lead bricks. This recipe produced light, airy, and just slightly crispy cream puffs every single time. They puffed up perfectly and left a nice, gaping hole inside to fill. If yours aren’t rising, it could be you aren’t pipping them correctly. You need to pipe in a small circle and build UP as you go, mine were to about the size of a hand ball. I baked them at 425 for 10 minutes and at 350 for 18 minutes. I leave mine in until they almost seem dry. I underbaked a few to see, and they were more doughy. Not bad, but the drier ones were melt in your mouth perfect.
OH! But I did make one adjustment…I used bread flour. It has better structure when rising and less likely to collapse. Sorry about that!
Same happened to me. If you find put why it would do this please tell me and I’ll do the same.
Try again! The egg is what causes the rise and it is important to add one egg, let the mixer (or a wooden spoon and your biceps) incorporate, and then add the next. If you still have trouble try throwing two egg whites in to the mixture toward the end of the mixing–they poof more than the yolks. Good luck!
Tried this recipe. Not sure what I did wrong as they didn’t rise. Any advice.
I find it helps to chill the dough a bit before piping. and the puffs form better & rise better. important also to start the heat on high & reduce towards the end.
I’ve been looking for this recipe for such a long time and FINELY I found it. I first got this recipe from my aunt and fell in love with it, it’s very versatile and can be used in so many ways. Unfortunately I lost it a couple of years ago and sad to say my aunt passed away and nobody in the family knew what happened to her cook books.
But now that I have it again I will cherish it always!!
What a great cream puff recipe! I’ve been looking for a quick, but nice homemade bread and here it is. Love your site, Jaden. You give me such wonderful ideas. Happy Thanksgiving to you and your family!
try the classic “Paris Brest” simple twelve inch doughnut sliced horizontally, inserted and layered with choc mousse, gran marnier whipped cream, kiwi thinly sliced and strawberries sliced and layered as well put the top on and drizsle with chocolate. cut with serrated knife. have fun.
I’m trying this recipe out currently.
at first I was extremely pleased, especially at how big the puffs puffed! I’m a student at Le Cordon Bleu and we’re making pate a choux this week (the recipe was weighed out and I haven’t gotten around to buying a scale so I googled and found this recipe) but the cream puffs we made in class didn’t puff up half as much so I was excited thinking of all the pastry cream I could fit inside!!
until now, almost an hour later, and the insides of my puffs are still really moist and eggy. I switched the temp down to 350 degrees after 10 minutes and checked them 18minutes in (since lowering temp) then 30 minutes in and just checked them again at 50 minutes. my oven normally runs high so I don’t know what I did wrong! any suggestions?
Excellent recipe for choux.
Made a little thinner (thick pancake batter) it is the best batter for deep frying fish or chicken.
LILIHA BAKERY!!!!! WOOOHOOOO!!!!! da best cocoa puffs!! hawaii no ka oi!!!
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These are better than Beard Papa’s! We make batches of these (sweet) for family gatherings. Jaden, I was wondering if you’d heard of/seen/tried one of these jelly fillers: http://www.bakedeco.com/detail.asp?id=839&manufacid=0&keyword=jelly%20filler.
Currently, we are using a “gun” with a tip (the pastry bag option has been exhausted! ;p), but were hoping for something to help us with our big ol’ batches.
Thanks for any suggestions you can give.
Thanks so much for the reply! I’m trying to negotiate oven share-age (is that a word?) between the turkey and the appetizers. We have a big crowd and the amount of poofy puffs required to feed them won’t fit in the toaster oven, and the turkey will probably be hogging the bigger oven so I thought I could get these baked before the turkey has to go in (about 3 hours before people arrive). Thanks again! Also I love your blog!
These look really good. I totally want to try making them for Christmas, but I have one question. How far in advance can I make these? If I make them one day in advance, will they de-pouf and be sad little flaccid things by the time my family and friends arrive? Because I’m pretty sure that will lead to all of them casting aspersions on my ability to cook…which I SO don’t need in my life. At all.
Too funny, girl!
You can make the dough in advance, up to 2 days. Keep in refrigerator and then bake on day of. You might want to add a minute to the baking time to account for chilled dough. I really like to serve them warm when they are savory. What you can do is bake them a hour or so in advance and then pop them back into the oven to warm up just prior to serving.
These were on my Thanksgiving table…SOOOOO delicious!!! My sons started eating them before they even made it to the table!! Thanks, Jaden for posting this in time for Thanksgiving!!!
Check with this forum. Someone will know. We don’t realize the differences in flour in various countries. In the UK they don’t have cake flour and must make their own with a microwave. Most recipes use self rising which is called for very little in US recipes.
http://www.realbakingwithrose.com/
im from south Africa and im not sure which flour to use since we get cake flour,bread flour and self raising flour? PLEASE HELP!
You can’t find regular all-purpose flour? It’s the most common type of flour.
With the same recipe, you can try to bake up some Totoro Cream Puffs:
http://www.annathered.com/2009/04/07/how-to-make-totoro-cream-puffs/
The cutest darn thing I’ve been (OK, maybe food-related) in years. I think your sons will love them. 🙂
I love choux paste. Simple ingredients, yet a little tricky to make. Great photos, as usual! Thanks for including a link to my “nun’s farts”! Deep-fried choux is soooo good!
I LOVE choux pastry. So easy and they freeze really well. In fact, I usually make a double batch (especially the cheesy ones) and freeze them in small ziplock bags. Pull out a few when companies coming and bake ’em for about 7 minutes at 425 F and your guests will think you were cooking all day. While I love sage and cheddar puffs, my favorite new variation is a beet puff, substituting beet juice for most of the water. They turn out the most brilliant red in color. I fill them with goat cheese mousse and top with tiny greens. I recently posted the recipe and picture on my site http://littlelocavores.blogspot.com/2009/11/beet-licous.html.
That mushroom pate looks divine and I bet it tasted fabulous on gougeres! Mmmm… Thanks for the link to my post on cream puffs!
Wonderful. I know what my next dessert bake will be! Although I’ll be pairing this with something sweet, I’m wondering if this will go well with, say, Malaysian spicy sambal anchovies or even Chinese BBQ pork (char siew)??
This looks great – and it’s a simple recipe! Definitely something I will try as I love love love cream puffs, but can never find good ones here.
Thanks for including the gluten-free options, Jaden! It’s much easier than it looks. And the rewards are so delicious.
Have a wonderful Thanksgiving.
Thanks, Jaden. Because I needed to add something else to our Thanksgiving Day menu!
I never knew you had a hidden inner pastry chef. These look beautiful!
I saw this post and even before I read your admission about your non-baking self, I thought about how you’ve come so far to overcome your baking fears! These are gorgeous. I’m hungry now! And thanks so much for thinking of me (okay, well I know it wasn’t JUST me…but I’d like to pretend it was) when you linked some gluten-free versions! I might just have to try to make some of these. Or use the gluten-free version of the dough to make churros. Because churros rock. Anyway, I digress – awesome job on the pate a choux!
Jaden – I can’t wait to try these little devils. I’ll enlist the help of my daughter to come up with either a filling or side dish. Happy Thanksgiving!
yes yes yes, durian is the first thing that came to my mind too! lol
Brilliant, now I am thinking what should I stuff them with??? Durian perhaps??? Whahahahha.
these look amazing, cant wait to try them!
I love cream puffs! I would definitely give this easy-peasy recipe a try 🙂 Thanks Jaden!
Hi!
I’m always so afraid to try making these, I’m from Australia & I’m not sure what one stick of butter is equivalent to in weight? 1/2 cup – does that mean 125g or 125ml melted?
Thanks!
Jessica-by weight 113gr
Wow – I love patty shoe. I think we’ll make ’em instead of turkey yorkshire pudding. I think the effect will be the same. Thanks for posting the easy way.
We must be in sync… I just made the pate a choux (by Ruhlman’s Ratio) last night, along with the pastry cream to fill them (yum!). So easy and so delicious.
Love your fancy cheese puffy poofs!
yummy!!! and farts of nuns, what?? lmao! I need to make that for my little brother. He’d die.
OK
1) OMG I love these, thank you for the recipe!
2) LMAO – farts of nuns???
LOL
I’m not a baker but these look pretty non-threatening and oh how I love poofy pastries! Thank you!
Thank you Thank you Thank you!!!!!!!!!!
Just minutes ago FedEx delivered the scanpan saute pan I won at your booksigning at Omnivore Books in San Francisco. I’m so excited. I love quality stuff and this is the best. I will enjoy and treasure it forever.
Nice.
At first sight I thiought you had a chicken liver pate/plain chopped one over there…. Which I like too, but with the 2 portabellas I have in the fridge this works out perf.
this is a winner, will plan on making this with cracked peppers and rosemary
These look fabulous, I’ve been meaning to make biscuits lately. And I’m always up for poofy pastries. Do you think it’d turn out half as well with whole wheat flour? It’s all I have in the house!
I had a dream last night that I made my favorite cream puffs from bakery in Hawaii. I think you posting this recipe is a sign that I’m supposed to try it!
Well done!! I love these little things. So easy! Made these for my students and they loved them. Nice photos.
This will be on our Thanksgiving table Jaden! and oh yeah btw this will be my first ever Thanksgiving dinner that I’ll be preparing at home.(we’ve been living here in the US for 10 years now! but we usually visit families but not this year).. so it will be our first time to roast a turkey… yay! we’re soooo excited! Happy Thanksgiving!
congrats!!! can’t wait to see what you cook up! ~j
Welcome to the US! How did the puffs turn out for you?
Since my Pate a Choux NEVER works I will have to try this one. Those look fantastic. And so do the cheesey puffy thingys.