Choux pastry

  • 40 mins cooking
  • Makes 1 Item
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Choux pastry
  • 20 gram butter
  • 1/4 cup (60ml) water
  • 1/4 cup (35g) plain flour
  • 1 egg


Choux pastry
  • 1
    Preheat oven to hot. 220°C (200°C fan forced). Lightly grease two oven trays.
  • 2
    Combine butter with the water in small saucepan, bring to a boil. Add flour, beat with wooden spoon over heat until mixture comes away from base and side of saucepan and forms a smooth ball.
  • 3
    Transfer mixture to small bowl, beat in egg with electric mixer until mixture becomes glossy.
  • 4
    Spoon mixture into piping bag fitted with 1cm plain tube, proceed with éclair, profiterole or paris-brest recipes.


Choux pastry mixture will come away from side of pan and form a ball

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