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.
Makes approx. 345g
Hands-on Time 15 minutes (plus cooling)
Ingredients
120ml water
50ml full-fat milk
50g unsalted butter
1½ tbsp caster sugar
⅛ 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!
