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How to make choux pastry

by Great British Chefs8 December 2014

How to make choux pastry

Choux pastry differs from other pastries in that it is cooked twice, once on the hob and then again in the oven. The high moisture content causes the pastry to rise in the oven which results in a crispy shell with hollow middle. Choux pastry is the basis for the French classics profiteroles, éclairs and gougères.




  • 75g of plain flour
  • 125ml of water
  • 50g of butter
  • 2 eggs
Preheat the oven to 200˚C/gas mark 6
Melt the butter and water in a small saucepan over a medium heat until simmering
Sieve the flour into the pan and beat with a wooden spoon until combined – it should come away from the sides of the pan as one piece of dough
Remove the pan from the heat and allow the mixture to cool slightly before gradually beating in the egg until you have a smooth, glossy paste
Pipe the mixture on to a baking tray lined with baking paper either in lengths for chocolate éclairs or balls for profiteroles
Take a little water on the end of your finger and smooth down any peaks then put the tray into the oven to for 7–8 minutes or until golden brown.


For savoury choux buns, try adding a pinch of salt and grated Parmesan to the mixture before cooking

Choux pastry can be filled with cheese sauce for a delectable gougère, piped into lengths and coated with chocolate for éclairs or deep-fried and rolled in sugar for a light-as-air snack.


Choux pastry can be used for sweet or savoury dishes such as Martin Wishart's savoury choux buns or Paul Heathcote's Profiteroles with passion fruit cream and chocolate sauce.

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