Choux Pastry

I need to develop more recipes for choux, but if you need a reliable base, here it is! Many recipes bake choux at high temperatures, but I’ve found a lower, longer bake works better—no risk of burning. A tip from Fanny Cradock: always let piped choux rest before baking, and press down any points with a wet finger.

Choux Pastry
Choux Pastry

Makes approx. 345g

Hands-on Time 15 minutes (plus cooling)

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Ingredients

  • 120ml water

  • 50ml full-fat milk

  • 50g unsalted butter

  • 1½ tbsp caster sugar

  • tsp salt

  • 65g plain flour

  • 2 large eggs

Equipment

  • Saucepan

  • Sieve

  • Whisk

  • Bowl

  • Glass or jug (optional)

  • Piping bag

  • Baking parchment

  • Baking sheet

Method

1. Make the Dough

In a saucepan, combine the water, milk, butter, sugar, and salt. Sieve in the flour.

Heat over medium heat, whisking continuously until the mixture comes together into a smooth paste.

Keep whisking until the mixture dries out and no liquid residue remains on the bottom of the pan.

2. Cool the Dough

Transfer the dough to a bowl and let it cool for 5 minutes.

3. Add the Eggs

Whisk in the eggs one at a time until the mixture is smooth and thick.

4. Pipe the Pastry

Transfer the mixture to a piping bag.

Pipe into desired shapes (e.g., lengths for éclairs or rounds for profiteroles) onto a parchment-lined baking sheet.

Smooth any peaks or bumps with a wet finger.

5. Rest and Bake

Let the piped pastry rest for at least 30 minutes before baking.

Enjoy!

Choux Pastry
Choux Pastry