Choux pastry

Choux pastry


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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.

Norma MacMillan

Serves: 6 

  • 55 g (2 oz) butter
  • 75 g (2 1/2 oz) plain flour, sifted
  • 2 eggs, beaten with a pinch of salt

Prep:15min  ›  Ready in:15min 

  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.

Melting chocolate

Want perfectly melted chocolate to drizzle over your eclairs or profiteroles? Watch our How to melt chocolate video to see how it is done!

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Reviews (12)


easy to follow measurements to give an easy yet impressive batch of profiteroles - 08 May 2011


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

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