About this recipe: 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. Follow the individual recipe instructions for methods of use and baking.
Want perfectly melted chocolate to drizzle over your eclairs or profiteroles? Watch our How to melt chocolate video to see how it is done!
The quantities are similar to a recipe I've just made, but only using 125ml of water, which gave a very good piping consistency. Having just made a 4xbatch of another recipe using milk and only 60gms flour (a total disaster, terribly runny) I found this to produce excellent profiteroles, about 30, very light and crisp. - 30 May 2010
I found this recipe too gooey and heavy for choux pastry. Returning the dough to a low heat in the pan after tipping in the flour did not dry it either. I don't feel this stage is necessary; it just smooths into a clean dough ball in the centre after beating in with the flour; you can then just let it cool :o( - 08 Jan 2009