Recipe For Choux Pastry

Paris-Brest Made From Choux Pastry With Chocolate Confectioners Custard
Paris-Brest With Chocolate Confectioners Custard

As I had some left over crème patissière after the soufflé challenge I decided to make some profiteroles and éclairs which meant making some choux pastry.

profiteroles and éclairs made from Choux Pastry
profiteroles and éclairs

Choux Pastry
for the choux pastry:
  • 1 cup flour
  • 1 teaspoon sugar (I used fructose)
  • ¼ teaspoon salt
  • 1 cup water
  • 50g butter
  • 3 eggs, beaten
for the choux pastry:
  1. Sift the dry ingredients into a bowl
  2. in a saucepan, melt the butter in the water over a medium heat
  3. bring to the boil and remove from the heat
  4. pour the dry ingredients into the water and butter mix, and stir with a wooden spoon until the mixture forms a smooth ball
  5. using an electric mixer, mix in a bit of the egg at a time until you have a smooth glossy mixture
to bake:
  1. Preheat the oven to 220? Celsius
  2. place heaped teaspoonfuls of the mixture onto a greased baking sheet
  3. bake at 220? Celsius for 10 minutes, then reduce the heat to 180? Celsius and bake for a further 15 minutes
  4. take out of the oven and using a skewer, make a hole in the bottom of each profiterole
  5. place back into the turned off oven and leave with the door ajar for 10 minutes
to make the profiteroles and éclairs:
  1. fill a piping bag with the pastry cream
  2. using a nozzle, make a hole where you pierced the profiteroles/éclairs and fill with with the pastry cream
  3. drizzle with chocolate sauce
  4. serve and enjoy!

Click on the links for conversions and notes.

I am submitting this recipe to Blue Kitchen Bakes Classic French Challenge

Lavender and Lime Signature

Top of Page

No votes yet.
Please wait...

11 thoughts on “Recipe For Choux Pastry

  1. These look great and thanks for entering them into the Classic French challenge this month 🙂

    No votes yet.
    Please wait...
    1. I love a good challenge 🙂

      No votes yet.
      Please wait...
  2. Pingback: Monthly Mingle: Baked Chocolate Custard | Lavender and Lime
  3. I always used to ask my mom to make eclairs on my birthday when I was a kid…Thanks for bringing back memories!

    No votes yet.
    Please wait...
    1. that is a lovely birthday cake – I had a crocenbouche for my 13th birthday 🙂

      No votes yet.
      Please wait...
  4. Something I’ve never made, you make it seem easy. I always thought it would be fiddly – with eggs whites needing to be whipped. Thanks, I’ll try this!

    No votes yet.
    Please wait...
    1. it is really easy – the most difficult part is waiting to eat them 🙂

      No votes yet.
      Please wait...

I would ♥ to hear from you (please note comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.