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Choux Pastry

Our recipe

A special occasion pastry that can be filled with sweet or savoury fillings.

Customer rating: Cake Cake Cake Cake Cake 2 customer reviews

Servings

Ingredients

75 g	Strong White Bread Flour or
75 g	Gluten Free Plain White Flour Blend
50 g	Butter
150 ml	Water
2	Eggs
½ tsp	Caster Sugar

Method

Sift the flour & sugar into a bowl.
Melt the butter in a saucepan, add water and bring to the boil.
Remove from heat and quickly pour the flour & sugar from the bowl into the water.
Beat vigorously to form a soft dough using a wooden spoon or electric beaters.
Beat the eggs and mix them into the paste to form a smooth shiny dough.
Spread the dough onto an oiled baked tray according to your recipe.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:

Dietary status:
Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 2
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

Cake Cake Cake Cake Cake (5/5)

Share your thoughts with other customers:

By Mrs Lottie Davis

12 Jun 2011 | 15:07 BST

Rating: Cake Cake Cake Cake Cake

Fantastic recipe!! Really easy to make and just like the 'normal ones'. I agree maybe add the egg slowly, although I didn’t read the review until after and found persistent beating got the batter the correct consistency.
So impressed!

By Dr Peter Ashby

01 Jun 2011 | 23:17 BST

Rating: Cake Cake Cake Cake Cake

Just tried this as Gluten Free. Made profiteroles and eclairs. Filled with cream and covered in choc they were very, very good. Very close to the real thing. Tried 2 previous recipes with no success.

Only suggestion is to cool the dough before adding the eggs and add the eggs a bit at a time.

Now for trying it lining a walnut and mushroom gourgere.