Choux Pastry

I need to write some recipes to make with choux, but if you are in need of a recipe for the paste then look no further! A lot of recipes seem to bake choux at a high temperature, like croissants I've found they're better at a lower temperature for a little longer. They bake through but there's no risk of burning. I have to admit the rest of the tips I have for choux making are from Fanny Cradock. Always let the piped choux rest before baking, and press down any points you've piped with a wet finger.

Makes approx. 690g

Hands-on Time 15 minutes (plus cooling)

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240ml Water

100ml Full-fat milk

100g Unsalted butter

3 tbsp Caster sugar

1/4 tsp Salt

130g Plain flour

4 Eggs, large





Piping bag

Baking parchment

Baking sheet

Add the water, milk, butter, sugar, and salt to the saucepan and sieve in the flour.

Put the pan over a medium heat and gently stir with a whisk until everything has combined.

Keep whisking whilst the mixture cooks. You need to ensure it keeps moving so it doesn’t stick to the pan.

Eventually the mixture will dry out and there won’t be any liquid residue on the bottom of the pan.

Take the pan off the heat, and whilst still whisking, add one egg at a time. Drop the egg into the middle of the mixture rather than onto the bottom or sides of the pan otherwise you’ve a chance some of it will cook and you’ll end up with an eggy mixture.

Once you’ve added all of the eggs you should have a smooth yet thick mixture.

Transfer the mixture into a piping bag.

Pipe into your desired shapes, whether lengths or buns.

Dip a finger into water and use it to smooth out any points or bumps.

Leave them to sit at least 30 minutes before baking!