Pate a Choux

Pate a Choux

Pate a Choux

Pate a Choux (pronounced paht ah shoo) is a paste that can be used to make cream puffs and éclairs.

  • 1/2 cup Water
  • 1/2 stick Butter
  • 1/2 cup Flour, sifted
  • 2 ea. Eggs, large
  1. Bring water and butter to a rolling boil. Add flour all at once and stir until well combined.
  2. Remove from the heat and add the eggs one at a time.
  3. Fill a pastry bag with the choux and pipe out into the desired shape. Rounds in the size of a quarter are suitable for cream puffs. clairs can be made from piping the choux in a straight line approximately 2 inches in length.
  4. Bake at once. It is critical that the oven temperature is set at 400-425 degrees. Pate a choux is leavened by steam that is created by the hot oven temperature. Properly made choux will have a medium brown color. Under-baked choux will collapse and will be unusable. When cooled cut in half and fill with desired stuffing.

Raspberry-Vanilla Whipped Cream

  • 2 cups Heavy Whipping Cream
  • 2 T Sugar
  • 1/2 ea. Vanilla Bean, split in half or 1 tsp. Vanilla
  • 3 T Raspberry Jam, strain seeds
  1. Place cold cream in a bowl with the vanilla. Slowly add the sugar. When the cream is at half peak, add the jam and whip to full peak.
  2. Place cream in pastry bag with desired tip and pipe into the pate a choux.
  3. Dust the tops of the choux with powdered sugar or pipe chocolate in a lattice style.

*Pierce the bottom of the baked choux with a knife and pipe filling into center. Dip choux into melted chocolate and place in paper cups.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

More Videos


video title

Peach Cobbler

Sep 29, 2011


video title

Key Lime Pie

Sep 1, 2011

video title

Blueberry Crisp

Aug 11, 2011




video title

Clams Casino

Aug 12, 2010


video title

Pumpkin Gnocchi

Oct 15, 2009


video title

Molten Lava Cake

Sep 17, 2009


video title

Peach Tarte Tatin

Aug 20, 2009


video title

Grilled Pizzas

Aug 13, 2009

video title

Spicy Tuna Roll

Aug 6, 2009

video title

Braised Pork Loin

Nov 10, 2008


video title

Chicken Francaise

Oct 20, 2008

video title

Crab Cakes

Oct 13, 2008

video title

Vegetable Sushi

Oct 6, 2008


video title

Birds Nest Tweets

Sep 22, 2008

video title

Marinades

Sep 15, 2008

video title

Entree Salads

Sep 8, 2008


video title

Jersey Cioppino

Aug 18, 2008

video title

Fried Tomatoes

Aug 11, 2008

video title

Soft Shell Crabs

Jul 14, 2008