Choux pastry

Choux pastry in ellesmere port

Choux pastry

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 – 6 choux buns.

Choux pastry in ellesmere port
Choux pastry
Print Recipe
Choux pastry
Servings Prep Time
6 people 15 min
Cook Time
15 min
Servings Prep Time
6 people 15 min
Cook Time
15 min
Choux pastry in ellesmere port
Choux pastry
Print Recipe
Choux pastry
Servings Prep Time
6 people 15 min
Cook Time
15 min
Servings Prep Time
6 people 15 min
Cook Time
15 min
Ingredients
Servings: people
Instructions
  1. Put the butter and 150 ml (5 fl oz) water in a saucepan. Heat gently until the butter has melted, then bring to the boil
  2. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
  3. Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
  4. Allow to cool for 2–3 minutes, then gradually beat in the eggs to make a smooth, shiny paste. Beat vigourously. Use straightaway, as directed in the recipe.
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