Choux Pastry

Choux Pastry

Choux differs from other pastries in that it is cooked in a pan before being baked. Like many good things, it takes a little time to make, but the resulting smooth and shiny dough can be used to create fantastic pastries, such as profiteroles, eclairs and cream puffs.
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Course Dessert
Cuisine baking
Servings 20 choux


  • 125 ml milk
  • 125 ml water
  • 10 g sugar -optional
  • 110 g Salted butter
  • 200 g flour
  • 4-5 eggs


  • Place the butter, sugar, milk and water in a saucepan and bring to the boil.
  • Remove from the heat and immediately stir in the flour. Place over a medium heat and stir briskly until the mixture forms a soft dough and leaves the side of the saucepan dry. Transfer to a bowl.
  • Without cooling the mixture, add the eggs one at a time, beating thoroughly after each addition. The dough should be smooth and glossy.
  • Use straight away as required as an éclair, choux or crown of choux (Paris Brest, St Honoré)


Tips and ideas
• Don’t over-boil the liquid and butter mixture; bring it to the boil but don’t allow it to evaporate.
• When cooking choux pastry, add a few splashes of water to the baking sheet before putting it in the oven. This will create steam and help the choux to rise.
Keyword Choux Pastry

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