Whole Wheat Low-Fat Pate a Choux

Posted by: EatFree

>> Vegetarian

This recipe for pate a choux (pastry used for profiteroles, eclairs, and churros)  uses 100% whole wheat pastry flour as well as lower amounts of fat-I’ve reduced the amount of butter traditionally used and only used the whites of the eggs.  The result is just as light and puffy-you can fill it with sweet or savory items as you wish or use it in other applications, such as churros.  As usual for many baking or pastry applications, make sure all items are at room temperature.


  • 1/2 stick unsalted organic butter
  • 1 teaspoon honey
  • 1/4 teaspoon fine sea salt
  • 3/4 cup 100% whole wheat pastry flour
  • 5 egg whites


  1. Melt butter with 1/2 cup of water and bring to a boil.  Stir in honey and sea salt.  Take off heat and dump in flour at once.  Mix together until one cohesive mass forms.  Set aside to cool slightly. Meanwhile preheat oven to 450 degrees Fahrenheit.
  2. After slightly cool, beat with hand blender to let go of extra steam.  Beat in one egg white at at time until fully incorporated and smooth.  Result should be smooth and paste-like.  Pipe pastry (if you don’t have a large tip for your piping bag, use ice cream scoop) onto sprayed cookie sheet and bake for about 15 minutes or until fully puffed and light golden (makes about 7).  Then reduce oven to 350 degrees Fahrenheit and bake for another 15 minutes or until completely cooked through.  Let cool.  Fill as desired and enjoy!
This entry was posted on Saturday, March 17th, 2012 at 1:34 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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