Brown Eyed Baker · by Michelle Lettrich★ 4.8 (35)
Pate a Choux Recipe
NUTRITION · PER SERVING—
CAL 4%·PRO 5%
CARBS 6G29% OF CAL
0G FIBER0G ADDED0G INTRINSIC5G OTHER1G TOTAL SUGAR
FAT 5G57% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and airy choux pastry dough used to make cream puffs, éclairs, and other French pastries. A fundamental technique that transforms into elegant desserts.
componentfrench🌡️ thermometer🥄 saucepanvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 cup milk or water (or combination)
- 6 tablespoons unsalted butter (cut into ½-inch cubes)
- ½ teaspoon kosher salt
- 1 cup all-purpose flour (sifted)
- 4 eggs
At a glance
PER SERVING
CAL 4%·PRO 5%
CARBS 6G29% OF CAL
0G FIBER0G ADDED0G INTRINSIC5G OTHER1G TOTAL SUGAR
FAT 5G57% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 70mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 38mg
- Calcium
- 24mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.