Choux Pastry

Choux pastry originated in France, and some recipes such as eclairs retain their French name. This pastry is easy to make and is suitable for both sweet and savoury fillings.

Category:  Baking  - 


For 1 Batch(es)


  • 50 g butter or margarine
  • 150 ml water
  • 100 g plain flour
  • 3 eggs, lightly beaten

Choux Pastry Directions

  1. 1. Place the butter or margarine and water in a saucepan over a gentle heat. Once it has melted, bring to the boil.
  2. 2. Remove from the heat and stir in the flour. Return to the heat and beat until the mixture is glossy and forms a ball in the middle of the pan.
  3. 3. Leave to cool slightly.
  4. 4. Beat the eggs, a little at a time, into the mixture. Use either a wooden spoon or an electric whisk.