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Home > Recipes > Deserts and Puddings > Choux pastry

Choux pastry

Submitted by: John Albert

Date submitted: 26 June 2012 at 07:15:04

Cover Recipe: "Choux pastry."

Choux pastry

Total Time:

45 minutes

Originaly Yeild:

4 servings




55 g,  Butter

75 g,  Plain flour

2  Eggs- beaten with a pinch of salt


  1. In a saucepan, put the butter and 150 ml water. Heat gently until the butter has melted, then bring to the boil.
  2. Once the water boils, remove the pan from the heat and quickly pour the flour all at once. Beat with a wooden spoon until the ingredients bind together into dough.
  3. Now return the pan over a low flame and continue to beat until the dough is a smooth, and dry.
  4. Allow to cool for 2–3 minutes, and then gradually beat in the eggs to make a smooth, shiny paste. Beat thoroughly until it forms a smooth flowing batter.
  5. Pipe or spoon the mixture onto a greased baking tray and keep it in oven and bake at 200°C/fan180°C.
  6. Cook for 20-25 minutes until golden brown.

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