Choux Pastry

A surprisingly easy pastry for making Eclairs, Choux Buns and my favourite, Profiteroles! This pastry can be made in advance, placed/spooned/piped onto a baking sheet and frozen before baking. You can then bake from frozen.

Makes 8-10 Choux Buns

  • 85g Butter, cubed
  • 220ml Water
  • 105g Plain Flour, well sifted
  • a pinch of Salt
  • 3 Eggs, beaten

In a medium saucepan add the water and butter. Slowly melt the butter on low-medium heat and then turn up heat to bring the mixture to a rolling boil.

Whilst the butter is melting, sieve the flour and salt together, three times, from one piece of greaseproof paper to another.

Once the water mixture is boiling, tip in the flour mixture and remove the saucepan from the heat immediately. Beat the flour into the water until the combined mixture pulls away from the sides of the saucepan. Transfer the mixture onto a plate and allow to cool – Do not cover! (set the saucepan to one side as it will be used again later.)  This mixture is called a panade.

Once the mixture has cooled, put it back into the saucepan and gradually beat in the eggs a little at a time until the mixture is soft, shiny and smooth. You may not need all of the egg! The mixture should be of a dropping consistency and not too runny – when you flick the spoon the mixture should fall off. Now the mixture may be used as required.


– Use cold water to remove any peaks before baking.

– Do not let the water boil before the butter melts.

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