Pate a Choux

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If you remember a few weeks ago I made Pate a Choux at Culinary School. Unfortunately they were so popular that I wasn’t able to snap a quick pic before they were all gone! Lucky for you I had to made some more for a homework assignment and used one of my favorite recipes from Julia Child!

This time I choose to made a savory Pate a Choux with Chives, Gruyere and Parmesan!

Pate a Choux


  • 1 cup water
  • 1/4 tsp salt
  • 1 stick butter
  • 1 cup flour
  • 4 large eggs
  • 1/2 cup Parmesan Cheese
  • 1/2 cup Gruyere Cheese
  • 1/4 cup Chives chopped


  • In a pot bring the water, salt and butter to a boil and then turn the heat to low. Add the flour and work the dough until you have a uniform consistency and it is smooth. Add 1 egg at a time and combined really really well. (Adding the egg with make your dough separate so mix well until the dough has come back together) Continue this until all of the eggs are incorporated. Add grated Parmesan, Gruyere and Chives.
  • Put the mixture into a pastry bag and pipe small bite sized puffs onto a parchment lined baking sheet. Bake in a 450 degree oven for 10 minutes and then lower heat to 350 and continue to bake until golden brown!

Don’t they look delicious!!!


  1. Ooh. I've never made savory ones before. And I love gruyere! These are definitely going on the to-make list.

  2. I love, love Pate a coux and people just don't get how easy it is so make. I use Julia Child's recipe and can make it sweet or savory, like you did. So versatile!

  3. These look divine! I understand that you turn down to low heat. However, how does the egg not scramble? Does the flour absorb most of the heat, thus cooling the dough?

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