Tomato Pate a Choux with Ricotta Filling


52 weeks of baking – Pate a Choux

These deep orange colored pate a choux are tomato flavored and filled with a herby ricotta mixture. My first attempt at making these I adorned the tops of the dough with very thin slices of tomato, they looked and tasted great but because of the weight or the moisture they didn’t puff up very much. They had great tomato flavor with a little zip from the fresh slices but their texture was squidgy like the thick areas of a dutch baby or Yorkshire pudding. I don’t mind the texture that way, they become a slightly different dish, but I had envisioned these filled like a cream puff.

So, I tried them again, added more tomato paste and didn’t garnish them with tomato slices, this time they turned out big and puffy, just the way they are suppose to. The choux buns are crisp on the outside, tender on the inside and have a nice zingy of intense tomato flavor. The filling is creamy and compliments the acidity in the dough for a great balance, any assortment of herbs would do, I used parsley and basil, but I bet pesto would be another great option. mozzarella.


Tomato Pate a Choux with Ricotta Filling


Tomato choux

  • 6 tsp. milk
  • 1/4 c water
  • 1/4 c butter
  • 3 tsp. tomato paste
  • 1/2 tsp. salt
  • 3/4 c flour
  • 3 eggs

Ricotta filling

  • 1 c ricotta cheese
  • 1/2 c grated parmesan
  • 1/4 c parsley, roughly chopped
  • 12 large basil leaves, roughly chopped
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt


Tomato choux

  1. Preheat the oven to 375F.
  2. In a small pot add milk, water, butter, tomato paste and salt, cook over medium heat until the butter has melted.
  3. Add the flour and stir vigorously to combine the liquid and flour, cook and continue to stir for 2-3 minutes until a skin forms on the bottom of the pot and the dough pulls cleaning away from the sides of the pot.
  4. Let the dough rest for a minute, stirring occasionally to let it cool off a little.
  5. Add one egg at a time and beat with a wooden spoon until each egg is fully incorporated, beat for an additional 30 seconds after the last egg has been added to ensure a smooth dough.
  6. The dough should be fully homogenized, smooth, thick and slightly glossy.
  7. On to a greased baking tray pipe or dollop using a disher small balls leaving one inch spacing on all sides.
  8. Bake at 375F for 20 minute or until golden brown and puffy, rotating the tray halfway through the cooking time. Pierce the bottom of each puff when they come out of the oven to release steam.

Ricotta filling

  1. Mix all of the ingredients for the filling together and place into a small zip lock bag, cut off one of the corners of the bag.
  2. When the pate a choux have cooled, pipe the filling into the hole you created on the bottom or find a natural crease in the puff to push the filling in. Alternatively, you can cut the choux open and spoon in the filling.

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