Basic Recipes > Choux Pastry

How to make choux pastry:
Choux pastry (or choux paste) is totally unlike any other pastry. After cooking, choux pastry forms a crisp shell with a moist lining and hollow centre making it ideal for filling with both sweet and savoury delicacies. Best known for use in chocolate coated cream ├ęclairs, cream filled choux buns and the smaller profiteroles.


1 cup (4oz) plain/all purpose flour
pinch of salt
1/4 cup (2oz) butter
2 large eggs
1/2 pint cold water
(see measure conversions for more information)


- Sift the flour into a small, dry bowl.
- Place the butter, salt and water into a saucepan.
- Bring mixture to the boil.
- When it begins to boil remove the saucepan from the heat.
- Now add all the flour in one go.
- Beat thoroughly with a wooden spoon.
- Continue beating until the mixture begins to form a ball.
- Allow to cool.
- Beat the eggs into the pastry mixture thoroughly and gradually.
- To make the required shapes for buns, ├ęclairs etc., this pastry needs to be put into a piping bag.

Here are links to our other pastry recipes:

Biscuit Crumb
Biscuit Pie
Hot Water Crust
Rough Puff
Suet Crust