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

Print Recipe

Choux pastry

• CourseDeserts, pastries

Servings	Prep Time
6 people	15 min

Cook Time

15 min

Servings Prep Time 6 people 15 min

Cook Time 15 min

Choux pastry Print Recipe Choux pastry CourseDeserts, pastries Servings Prep Time 6 people 15 min Cook Time 15 min Servings Prep Time 6 people 15 min Cook Time 15 min

Ingredients

• 55 g Butter
• 75 g Plain Flour
• 2 pinch salt
• 2 Eggs
• 150 ml water

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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