Choux pastry

Choux pastry
Makes: 18 choux
Prep time:
Cook time:
Total time:
  • 125 gr milk
  • 125 gr water
  • 100 gr butter
  • 125 gr strong white flour
  • 5 gr sugar
  • 200 gr eggs
  • 3 gr salt
  1. Preheat oven to 210 °C and line a tray with baking paper.
  2. Mix the diced butter with the milk and water with the sugar in a pot and bring slowly to the boil.
  3. Take the pot of the heat and add the flour and salt all at once. Stir to combine. Return to a low heat and allow to cook for a few minutes to cook out the flour.
  4. Transfer to a clean bowl and allow to cool for 10 min.
  5. Beat the eggs and incorporate in the dough slowly, beating well between each addition.
  6. Transfer the choux pastry to a piping bag and pipe the desired shape. Brush with the egg wash and bake for 25 min or until puffed up and golden.
  7. Allow to cool and fill with the desired filling.
Stuff to know
This will make about 18-20 choux.
Use this pastry to pipe éclairs.
The choux buns are called cream puffs when filled with whipped cream
Try to avoid opening the oven door during baking to keep the choux from collapsing.
Using only water instead of water and milk will give a choux that is larger and lighter in color.
Cheese choux: add 200 gr grated cheese and add some coarse salt to the egg wash.