PURPOSE: To inexpensively obtain the title high-quality, thin and soft patty shell dough having high commercial value by blending water, fats and oils and wheat flour, etc., to produce patty shell dough of cream puff and putting the patty shell dough of cream puff in cold storage.

CONSTITUTION: Water is mixed with 75-130wt.% based on water of fats and oils such as butter, heated, boiled and then heating is stopped or is made into a state of a low fire. The mixture of water and the fats and oils is mixed with 30-100wt.% based on the fats and oils of wheat flour to produce patty shell dough of cream puff, which is put in cold storage to give the objective patty shell dough.