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Choux pastry (Pâte à Choux)

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  • Nut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Peanut free
  • Vegetarian

Crisp on the outside and light and airy on the inside, choux pastry is a delight. Use it to create éclairs, cream puffs and a magnificent croquembouche.

  • Makes12, 12 éclairs / 24 choux buns
  • Cook time50 minutes
  • Prep time15 minutes, + cooling time
choux pastry

Ingredients

  • 1/4 cup (60ml) milk
  • 50g unsalted butter, chopped
  • 1/2 cup (75g) plain flour, sifted
  • 2 tsp caster sugar
  • 1/4 tsp fine salt
  • 2 free range eggs

Nutritional information

Eclairs: Energy: 292kJ/70 Cals (3%), Protein: 2g (4%), Fat: 4g (6%), Sat Fat: 3g (13%), Sodium: 63mg (3%), Carb: 6g (2%), Sugar: 1g (1%), Dietary Fibre: 0.1g (0%). Choux buns: Energy: 146kJ/35 Cals (2%), Protein: 1g (2%), Fat: 2g (3%), Sat Fat: 1g (4%), Sodium: 32mg (2%), Carb: 3g (1%), Sugar: 1g (1%), Dietary Fibre: 0.1g (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place 1/4 cup (60ml) water, milk and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 mins or until butter melts and mixture just comes to the boil.

  2. Step 2

    Combine the flour, sugar and salt in a bowl. Add to the butter mixture and use a wooden spoon to beat until well combined. Reduce heat to low and cook, stirring, for 1-2 mins or until the mixture forms a ball and begins to come away from the side of the pan. Transfer to the bowl of an electric mixer fitted with a paddle attachment and set aside for 5 mins to cool.

  3. Step 3

    Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture. Beat on medium or until just combined. With the motor running, add a little of the reserved egg, beating until the mixture just falls from the paddle, but still holds its shape.

  4. Step 4

    Preheat oven to 180°C. Grease a large baking tray with oil spray and lightly spray with a little water. Transfer the mixture to a piping bag fitted with a 1.5cm-diameter star-shaped piping nozzle. Pipe twelve 10cm logs onto the prepared tray, 3cm apart. Lightly brush with a little of the remaining egg. Bake for 30-35 mins or until golden. Pierce one end of each éclair to release the steam. Return éclairs to the oven for 5-8 mins or until dark golden. Turn off oven and leave éclairs for 15 mins to dry out before removing from the oven and transferring to a wire rack to cool completely.

Recipe tip

To make choux buns, increase oven to 200°C. Pipe 24 rounds (2-3 teaspoonfuls) of the mixture onto the prepared tray 3cm apart. Use a water-moistened finger to smooth down the peaks. Lightly brush the tops with a little of the remaining egg. Bake for 30 mins or until puffed and golden. Remove from oven and turn the oven off. Use a skewer or a small knife to pierce the top of each profiterole to release the steam. Return to the oven and leave for 15 mins to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool completely.

 Choux pastry (pâte à choux)

What is choux pastry? Choux (pronounced ‘shoo’) pastry is an extremely simple and versatile pastry. Although it’s made with traditional pastry ingredients – flour, butter, eggs and water – there’s no chilling, rolling or blind baking. Instead, the ingredients are cooked first on the stovetop and then in the oven. This double cooking fills the pastry with steam, creating gorgeous golden puffs that are firm and golden on the outside and hollow on the inside. It’s the perfect vessel for mousses, creams and ganache.

How to make our choux pastry recipe

Choux pastry provides the base of some of the world’s most magnificent pastries, so you would assume that making it would be difficult, but it’s a breeze. How to make choux pastry? To start, measure all your ingredients carefully. When adding the egg to the cooked pastry, you need to beat until the mixture is very firm and glossy. Although it helps to have a stand mixer, this can be done with hand beaters; you just need a bit of muscle power. Place the pastries about 3cm apart on the tray and flick them with a bit of water. This also gets the steam going. Make sure your oven is at the correct temperature. It needs to be hot to create the initial rise so that the insides of the pastries are steaming. After the pastries are cooked, you need to pierce them to allow the steam to escape. They are then returned to the oven so the insides can completely dry out. Once cooled, you can start filling and decorating them.

What are some tips for piping and baking this recipe for choux pastry?

With our best choux pastry recipe we show you how to use the pastry to make both buns and éclairs. The buns (also known as profiteroles) can be filled and eaten as is, or stacked and drizzled with golden toffee to make the grand dame of French desserts, the croquembouche. The buns can be piped onto the lined tray or you can use a spoon. You could also use a small ice cream scoop to make sure the buns are of equal size. If you’re piping, use a plain nozzle. If you don’t have a piping bag, you can use a sealable bag and snip a small piece of the corner away. After forming the buns, use a wet finger to smooth out any uneven bits. If you’re making éclairs, use a 1.5cm-diameter star-shaped nozzle to pipe into evenly sized log shapes. To make sure they’re even, use a ruler to make 10cm lines on the baking paper and use these as a guide. While the buns can be piped onto the tray from above, if you’re making éclairs, pipe at a 45-degree angle.

Love this recipe?

Choux pastry desserts come with a range of fillings and toppings. Apart from the French classic profiteroles, you can use the choux pastry to make larger puffs and fill them, like in Curtis Stone’s fruit cream puffs recipe. Both the éclairs and profiteroles can be filled with chocolate custard or a simple chocolate ganache.

FAQs

Choux pastry (Pâte à Choux)

Choux pastry (Pâte à Choux)
  • Makes12, 12 éclairs / 24 choux buns
  • Cook time50 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 1/4 cup (60ml) milk
  • 50g unsalted butter, chopped
  • 1/2 cup (75g) plain flour, sifted
  • 2 tsp caster sugar
  • 1/4 tsp fine salt
  • 2 free range eggs
    Description

    Crisp on the outside and light and airy on the inside, choux pastry is a delight. Use it to create éclairs, cream puffs and a magnificent croquembouche.

    Method
    1. Step 1

      Place 1/4 cup (60ml) water, milk and butter in a medium saucepan over medium heat. Cook, stirring, for 3-4 mins or until butter melts and mixture just comes to the boil.

    2. Step 2

      Combine the flour, sugar and salt in a bowl. Add to the butter mixture and use a wooden spoon to beat until well combined. Reduce heat to low and cook, stirring, for 1-2 mins or until the mixture forms a ball and begins to come away from the side of the pan. Transfer to the bowl of an electric mixer fitted with a paddle attachment and set aside for 5 mins to cool.

    3. Step 3

      Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture. Beat on medium or until just combined. With the motor running, add a little of the reserved egg, beating until the mixture just falls from the paddle, but still holds its shape.

    4. Step 4

      Preheat oven to 180°C. Grease a large baking tray with oil spray and lightly spray with a little water. Transfer the mixture to a piping bag fitted with a 1.5cm-diameter star-shaped piping nozzle. Pipe twelve 10cm logs onto the prepared tray, 3cm apart. Lightly brush with a little of the remaining egg. Bake for 30-35 mins or until golden. Pierce one end of each éclair to release the steam. Return éclairs to the oven for 5-8 mins or until dark golden. Turn off oven and leave éclairs for 15 mins to dry out before removing from the oven and transferring to a wire rack to cool completely.