The French Pastry Chef
Base Formulas
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Category Feature
spaceBase Formulas (24)
spaceSweet DoughThe Most Popular item in this Category
spacePastry Cream
spacePate Choux
spaceBavairan Cream
spaceApricot Glaze
spacePate Brioche
spacePuff Pastry
spacePate Sucre
spacePate Croissant
spaceWhipped Cream
spaceVanilla Flan
spaceLemon Creme
spaceCream Cheese Icing
spaceApple Filling
spaceFabrication Ganache
spaceCinnamon Bark
spaceDecor Meringue
spacePate Freuiteage
space~~end of category~~
Open MenuViennoiserie
Open MenuNew Boulangerie
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Pte Choux

Pte Choux or Choux Paste is the base component of an entire category of French Pastries. The dough is bagged out using a pastry bag to create the shape needed.

Base Formulas
Serving Size:
25 ounces
Difficulty Level:
Photo Gallery:
Storage Factor:
Used as made

 Pate Choux - Base Formulas Category
| Pate Choux |

Ingredients Required: Pate Choux

  Ingredient Quantity
1. Water 7 ounces
2. Salt 1/2 teaspoon
3. Unsalted Butter 2-3/4 ounces
4. Flour - All Purpose 5 ounces
5. Eggs - Extra Large 5

Preparation Instructions: Pate Choux

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA