How To Make Choux PastryPerfect for chocolate eclairs!

Choux Pastry is fantastic for chocolate eclairs or puffs or profiteroles – it’s fairly easy to make, and a good workout for your arms!


time needed
prep cook
rating (click to rate)
4.3 based on 26 ratings, click to rate


  • 60 grams Butter
  • 125 ml Water
  • 75 grams Plain Flour
  • 2 Eggs
  • 1/4 tsp Salt


  1. Place the water and butter in a saucepan and slowly bring the mixture to the boil.  Remove from the heat and add the flour and salt.  Return to the heat and stir quickly with a wooden spoon until a ball forms in the middle and the dough comes away from the sides.
  2. Remove the mixture from the heat and leave it to cool for about 5 minutes.  Add the eggs one at a time, beating well after each addition until the dough becomes stiff.
  3. Pipe into eclairs or form teaspoons of mixture to make puffs and bake at 180 degrees for 15 minutes or until lightly browned.
  4. When cool, fill with cream or custard.  Makes 16 puffs or 12 eclairs.


Recipe Hints and Tips:

  • Raw dough can be kept covered in the fridge under a damp tea towel for 1 day, or if doubled wrapped in plastic wrap - frozen for up to three months.
  • Dry empty puffs or eclairs can be kept in a sealed container for up to 2 days.  Just reheat for a few minutes to freshen up.

Facebook Comments