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Recipes Choux Pastry

Choux Pastry

Choux pastry is surprisingly easy to make and the crisp pastry shells it produces can be filled with sweet or savoury creams – although Chocolate Éclairs and Cream Puffs are the perennial favourites

20mins
Prep Time
(12)
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Choux Pastry

Ingredients

Instructions

  

Method

  1. Sift the flour and salt onto a sheet of greaseproof paper.
  2. Put the butter into a saucepan over a low heat and pour on the boiling water. As soon as the butter has melted, remove the pan from the heat and tip in all the sifted flour in one go.
  3. Beat with a wooden spoon until smooth, then return to the heat and keep beating until the mixture forms a ball and leaves the sides of the pan clean. Put the dough into the bowl of an electric mixer or a clean mixing bowl.
  4. If you are using an electric mixer, add one of the eggs and beat well on medium speed until the egg is absorbed, then do the same with the second egg. Keep beating until the dough is thick and glossy. If you are using a wooden spoon, beat the two eggs together and add them to the dough 1 tablespoon at a time, beating hard until they are all absorbed and the mixture is thick and glossy. (If you add the eggs too quickly the pastry will become too liquid and difficult to shape.)
  5. Use as directed for cream puffs, éclairs or savoury puffs.

Products used in this recipe

Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Gloria

There is no temperature or time to cook please

Reply from Edmonds:

Hi Gloria, this recipe is just for the pastry. As Choux pastry can be used it many different ways, we thought we'd let you choose how you use it, but if I may, the Chocolate Eclairs are fantastic (the link's at the bottom of the method)

Krisie

Thank goodness I found a website where I could just get the recipe. Thank you!

Reply from Edmonds:

We love to make baking simple, and that includes the website :) Glad you're enjoying it.

Cath

Simple recipe that works beautifully. I’m a bit surprised how many people didn’t read that the recipe is just for the pastry

Nita Robertson

I am so surprise you have no temp for the oven and time plus regarding the tray, you did not mention do I grease the tray or use ovenproof paper. I have brought your Edmonds book I actually prefer my mums old one, so much easy to follow.
Robyn

EDMONDS: Hello, this recipe is just for making the pastry dough. You can use it to make some of our other recipes like Chocolate Eclairs

Jo

Yes very annoying to have no temps or time for cooking …ipad died at that moment so had to wait more minutes for info …...failed batch and hopefully next lot will be better . Jo

Ngaere

I only give it 2 because there are no instructions of temp and timing to bake. I don’t want to waltz around google to other recipes to find out how to bake them!

Nikki

250grams = 1 cup

S

The instructions are very clear and easy to follow.
I was surprised by how simple choux pastry actually is tĺo make. I wish there was an obvious link for the baking process that follows, once the dough is achieved.

EDMONDS: Thanks for your review and kind recommendation. We've added in a direct link to our Eclairs recipe which is available on the website.

Evelyn

So no temperature, apparently we just leave it on the bench to cook

EDMONDS: Hi Evelyn, this recipe is for the pastry itself. We have other sweet pastry recipes such as Chocolate Eclairs which use the pastry to bake with. Happy Baking!

Mere

What do u do with boiling water and how long to cook for and what temperature plz

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