Easy choux pastry

    1 hour

    Homemade choux pastry makes light and fluffy profiteroles or eclairs. Simply fill with whipped cream or chocolate custard and dust with icing sugar for a delicious treat.

    9 people made this

    Serves: 12 

    • 120g butter
    • 1/8 teaspoon of salt
    • 250ml boiling water
    • 120g plain flour, sifted
    • 4 eggs

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 230 C / Gas 8.
    2. Place the butter, salt and boiling water in a heavy-bottomed saucepan; bring to the boil over medium heat. Lower heat; add flour and beat vigorously until it forms a ball. Remove from heat and add eggs, one at a time, beating well with a wooden spoon after each addition. Continue beating until the mixture is thick and shiny.
    3. Transfer the choux pastry into a piping bag with a wide nozzle; pipe fingers of pastry or round buns, leaving a little space between each one onto an ungreased baking tray. You can also spoon the pastry in mounds onto the tray.
    4. Bake choux pastry in preheated oven for 20 minutes; reduce the temperature to 180 C / Gas 4 and bake for another 20 minutes, or until pastry or golden brown.
    5. Transfer pastries to a wire cooling rack to cool completely; fill as desired.

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