We’re not ones to say no to a tea-time treat, and there are few things as wonderful as home-baked goods. And despite what you may think, making your own choux pastry — followed by the delicious treats you make once you master the technique — is really not difficult.
Simply follow our step-by-step guide to mastering this light-as-air treat, and then get creative; the options for what you can fill and decorate your choux pastry with really are endless!
How to make choux pastry in just 3 steps
Tips for success
- Beat the flour in quickly so that the mixture is smooth and not lumpy. If you find any lumps in your choux pastry, beat like mad with an electric whisk.
- Make sure the water cools down quickly once boiled — you can do this by placing the pan base in cold water.
- Only use eggs that are at room temperature and beat them in thoroughly one at a time.
- Always bake your choux pastry in a piping hot oven, otherwise you won’t get a crispy outer shell.
Choux pastry ingredients
- 1 cup water
- ½ cup (110g) butter
- 1 cup flour
- Pinch of salt
- 3 large eggs
Step 1: Place the water and butter into a small saucepan and heat slowly until the butter has melted.
Step 2: Increase the heat, and as soon as the mixture starts to boil, remove it from the stove and add the flour and salt. Beat vigorously until the mixture forms a roux and comes away from the sides of the pot. Allow to cool for a few minutes, until it’s warm to the touch, but not hot.
Step 3: Place into a bowl and add the eggs, one at a time, beating thoroughly after each addition. The mixture should be smooth, thick and glossy. Well done! You now have your choux pastry!
Step 4: Pipe or spoon the pastry onto a lined baking tray and bake at 220°C for about 15 minutes. If you really want to make sure your choux pastry treats are ultra-crisp, remove from the oven, make a small incision in each choux pastry shell and then return to the oven at 180°C for a few minutes. Allow to cool completely before filling.
Now for the hard part, you have to decide what to make with your choux pastry. Here are some of our favourite ideas:
- For something really simple, but delicious, just make profiteroles and fill them with sweetened whipped cream and strawberries.
- Chocolate eclairs are always a classic, crowd-pleasing bake.
- For an incredibly easy (but so so impressive) dessert, make profiteroles, cut them in half and fill them with a scoop of ice cream and some berries for a berry & ice cream choux bun. Yum!
- Don’t forget about savoury options — to make easy cheesy choux bites, add 50g grated parmesan and 1 tbsp of chopped herbs to the pastry. Serve them as is as soon as they come out of the oven, or served with creamy mushroom sauce.
- Some more savoury choux bun filling ideas are: herbed cream cheese with smoked salmon; cripsy bacon bits with sundried tomato pesto and mozzarella; peppery creamed spinach and feta.
Read more: You’ll be amazed at how easy it is to make your own shortcrust pastry in the food processor