Essentials

BISCUITS, PASTRIES & BASICS

CHOUX PASTRY

Unit of measure

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Ingredients

  • 125 g Water
  • 125 g Whole milk
  • 5 g Salt
  • 5 g Sugar
  • 100 g Butter
  • 150 g Pastry flour
  • 250 g Eggs
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g

Tips

Alter the way you make this recipe to suit how much choux pastry you are making and the equipment you are using for drying it out and baking it.

Recipe

Bring the water, milk, butter, salt and sugar to a boil.

Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate the eggs. Pipe out the mixture, then glaze your pastries.

BAKING: Heat the oven to 250°C (480°F), switch the heat off, then put your pastries in. Do not turn it back on and keep the oven door closed. As soon as your choux pastries have started to rise and take on a golden color, turn the oven back on to 180°C (355°F) with the door slightly ajar. Alternatively, bake them in a fan-assisted oven at 165°C (330°F) (again, with the door slightly ajar).

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