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Pate a choux: milk or water?

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What's the difference in the end product b/w milk and water? I have a recipe from my mother in law (who is French) that she uses all the time that uses milk, but the ones that I have seen here all call for water. What's the difference?

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  1. I've never used milk myself, but I'd think that water would produce more crispness and milk would produce a softer, browner crust.

    1 Reply
    1. re: Whats_For_Dinner

      I'd enjoy trying all mik to see if it'd even work correctly for whatever I'd use it for.
      problem is if it doesn't, I've wasted butter and milk.

    2. Probably does not make much difference.

      1. all my French recipes call for water.

        1. Not to disagree with sunshine but all of my french recipes (from culinary school in Paris) call for half milk half water. The sugars/fats in the milk caramelize and give the final product a richer flavor and color. Probably a minor difference. I have used all milk and it comes out just fine.

          1 Reply
          1. re: piano boy

            I've used both half milk/water and straight water and now just use water. Milk, better color crust, water, crisper end product. Up to you, experiement and see which result you prefer.