Basic Cream Puff Dough (Pâte à Choux)

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Food contributor David Hagedorn prefers this dough to beryllium somewhat thicker than is usually called for -- particularly erstwhile it is to beryllium utilized arsenic the basal for different recipes -- to assistance support a puff shape.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Ingredients

measuring cup

Servings: 1.5 cups

1/2 instrumentality (2 ounces) unsalted butter
1/2 cupful water
1/2 cupful flour
2 ample eggs

Adapted from cook and erstwhile restaurateur David Hagedorn.

Tested by Marcia Kramer.

Published March 11, 2026

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