Choux Pastry

Whether you’re in the mood for sweet or savory, choux pastry is a great base to work with. You can use it to make cream puffs or éclairs and fill them with any filling you’d like.

Choux Pastry

Choux Pastry

Yield: ±30
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The perfect base dough for cream puffs and éclairs.


  • 150 grams of Water
  • 75 grams of Butter
  • 100 grams of Flour OR 80 grams of Flour AND 20 grams of Cocoa Powder
  • 3 Eggs*


  • About 250 grams of Whipped Cream, Pastry Cream or other filling.


  1. Preheat your oven to 180 degrees Celsius.
  2. Cut the butter into small pieces.
  3. Add both the water and butter into a heavy bottom saucepan.
  4. Place the saucepan onto your stove and heat it, on low heat, and wait for the butter to melt.
  5. Once the butter has fully melted add in the flour all at once and stir.
  6. Keep stirring and heating, on low heat, until a film forms on the bottom of the pan.
  7. Let the dough cool for about 4 minutes.
  8. Add in the eggs, mixing them in one by one.
  9. Place the dough into a piping bag fitted with a round piping tip.
  10. Pipe dollups or lines of choux pastry onto a baking tray lined with baking paper.
  11. Bake them for 20 to 30 minutes.
  12. Let them cool completely before filling.


*Make sure this ingredient is at room temperature.

TIP: While cooling put the cream puffs or éclairs into an airtight container and place the lid on top, leaving a small opening, this'll soften them a bit as they cool down.

Used in the following recipes:



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