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Choux Pastry

Makes 18 choux buns

Use choux pastry for making sweet or savoury profiteroles, chocolate eclairs or this Christmas Choux Ring Cake. 

Free from Soya, Nuts


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Choux Pastry

  1. Line a large baking tray with parchment and preheat the oven.
  2. Sift the flour onto a plate and sprinkle the sugar over the top, set this aside.
  3. Crack the eggs into another bowl, beat them and set these aside too.
  4. Put the butter and water into a saucepan and bring to the boil.
  5. Remove the pan from the heat, add the prepared flour and mix together well.
  6. Return the pan to a gentle heat stirring vigorously for 30 seconds to make a soft dough.
  7. Remove the pan again, add half the prepared egg to the pan and beat it into the dough.
  8. Beat in the remaining egg to make a thick, smooth paste.

Choux Buns

  1. Take a good teaspoon of the paste, scrape onto a second teaspoon then scrape it back onto the original spoon to make a ball of paste and drop this onto the prepared baking tray.
  2. Repeat with the remaining dough. OR pipe balls of dough onto the baking tray.
  3. Bake for 25 - 35 minutes depending on size and until golden brown and dry on the inside.
  4. Remove the tray from the oven, make a cut in the side of each choux bun to allow the steam to escape, and transfer to a wire rack to cool.
  5. When completely cold slice and fill the buns with a sweet or savoury filling.


Large oven tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-35 minutes

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