Choux pastry

Ingredients 5
Servings 30


  • 250
  • 2
  • 100
  • 120
    cake flour
  • 5
    large eggs


Heat water, salt and butter together over a medium heat until butter has melted. Bring to the boil and remove from the heat. Add flour all at once and beat with a wooden spoon. When mixture is smooth and pulls away from the sides, return to the stove and stir over a low heat for 30 seconds, then allow to cool slightly. Beat eggs together and add a little at a time, mixing well after each addition. Add just enough egg to form a shiny dough with dropping consistency. You may not need to add all of the egg mixture. Pipe or place spoonfuls of the mixture onto a lightly greased baking sheet, leaving space between each. Bake for about 15 minutes or until pastry has increased in volume 3-4 times and is golden brown. Switch oven off and leave in oven with the door slightly open to allow them to become dry and crisp. Fill pastries just before serving, as fillings tend to make the pastry soggy if left to stand for too long.

Read more on: bake  |  eggs

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