8 responses to “How To Make Pate A Choux For Cream Puffs, Eclairs And Pastry Swans”

  1. JaguarJulie

    Oh just seriously yumm! There goes my waistline … expanding out where I can see it. I’ve not had a good cream puff since we last vacationed in Europe. You know, I didn’t realize that “pate” referred to a cream puff — I was thinking as in liver or liverwurst. ;)

  2. Make Cream Puffs, Swans And Eclairs From Choux Paste | Chef Keem's Kitchen

    [...] my last post I showed you how to make pate a choux, the basic dough for spectacular desserts such as cream puffs, pastry swans, eclairs, profiteroles, [...]

  3. Yvonne Thayer

    I’ve made this wonderful pastry for desserts since I was 18, and now I’m looking for some great canape fillings. I’m going to do a demo for a group of women, so can you suggest something not common and over the top in flavor.

  4. Matjes Herring And Apple Canape - A Unique Appetizer Recipe! | Chef Keem's Kitchen

    [...] Use toast points, round-cut white bread, real pumpernickel circles or pate a choux bottoms as a base of this canape. Consider spreading some cream cheese or goat cheese into the pate [...]

  5. Irene

    Thank you for the detailed explaination on preparing the dough. I will give it a try in the next few days. In a local bakery I have seen eclaires made with a vanilla pudding like cream in the middle and then topped with strawberries. Any idea of how the vanilla like cream is made or do you have another filling that could be used? Thanks.

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