The answer depends on how you're using your pâte à choux, Cheryl. If you'd like to make a basic cream puff, bake the choux pastry at 425*F for 15 minutes and then at 350*F for an additional 25 minutes until the puffs are golden brown and feel light and hollow. Full baking instructions, including times and temperatures, are included on the recipe pages. To view a full recipe, click on an orange link, like this one for cream puffs and eclairs. If you have trouble finding what you're looking for, don't hesitate to give our friendly Baker's Hotline a call at 855-371-BAKE(2253). Kye@KAF

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