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pate a choux

Steph648 Sep 24, 2011 03:13 PM


I was just watching the cooking channel and saw someone place pate a choux dough inside a square of puff pastry. They then wrapped the puff pastry up around the choux dough. I have to say that it looked fabulous! I tried to google it but found nothing. Does anyone know anything about this? Has anyone tried it?


  1. s
    Steph648 Sep 24, 2011 04:41 PM

    Or has anyone tried to do this by wrapping the exterior in pie crust? I heard that adds a crispyness to the puff!

    1. hotoynoodle Sep 24, 2011 05:42 PM

      anything inside the choux? sounds very one-dimensional...

      and if it's basically steaming inside the pastry, how does it crisp or brown?

      2 Replies
      1. re: hotoynoodle
        Steph648 Sep 24, 2011 05:51 PM

        Yes- they then proceeded to fill it with pastry cream like one would with a regular cream puff. Apparently the pastry bakes together, forming a very crispy exterior.

        1. re: Steph648
          hotoynoodle Sep 25, 2011 11:59 AM

          lol, i always prefer the filling to the pastry, so not my cup of tea here, but go for it!

      2. sarahjay Sep 24, 2011 08:18 PM

        Not puff pastry, but I've make cream puffs with a pate sucree piece on top, rolled out in sugar for extra crunch and then filled from underneath as usual. It makes them look more uniform and the caramelization from the sugar the pastry is rolled in is fantastic.

        1. h
          hsienyao Feb 21, 2013 05:46 PM

          I just saw an episode of Unique Sweets on Cooking Channel and saw the same thing. I believe it is from the Clear Flour Bakery in MA. Can't find any website with a recipe though. I guess you just wrap a piece of puff pastry around some choux and hope for the best.

          1. p
            pavlova Feb 21, 2013 06:40 PM

            I was reading Bouchon Bakery tonight and they recommend making a thin piece of sugar cookie dough and laying it atop the pate a choux before baking, for reasons like sarahjay has described here,

            1. gingershelley Feb 21, 2013 06:52 PM

              I know I have read several recipes for danish pastries that work in that type of manner;

              A puff pastry (or more usually, a variation - a 'rough' or quick puff pastry), filled with pate a choux - usually flavored with almond - then the two cooked together to make 'danish pastry'. Often with a frosting and sliced toasted almonds on top.

              Here is one link. http://elaichietcetera.wordpress.com/...

              But I know I have seen this done with a quick/rough puff pastry that would give more of a fine flaky layered outside than this one offers...

              I think what you are looking for is a pastry called 'Danish Puff'

              I will post again if I find more info or figure out the cookbooks I am ranging through my mind to think of where the recipe is contained!

              1 Reply
              1. re: gingershelley
                pdxgastro Feb 21, 2013 10:21 PM

                King Arthur Flour's Danish Pastry technique: http://www.kingarthurflour.com/blog/2...

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