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Choux Pastry

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  Milk 4 Fluid Ounce (125 Milliliter)
  Water 4 Fluid Ounce (125 Milliliter)
  Unsalted butter 4 1⁄2 Ounce, cut into small pieces (125 Gram)
  Salt 1 Teaspoon
  Caster sugar 1 Teaspoon
  Plain flour 5 1⁄2 Ounce (165 Gram)
  Eggs 5

Mix the milk, water, butter, salt and sugar in a saucepan and bring to the boil.
Add the flour in one go and stir in with a wooden spoon for about 2 minutes.
Remove from the heat and add the eggs one at a time, stirring each one well in.
Preheat the oven to 200°C (400°F), gas mark 6.
Using a piping bag with a 14-mm / 5/8-inch nozzle, pipe two `crowns' of choux pastry around the pastry disc -the first 3 mm / 1/8 inch from the edge and the second in the centre.
Change to a 10-mm / 3/8-inch nozzle and pipe 15 small balls of choux pastry (about the size of a walnut) onto a separate baking sheet lined with baking parchment.
Bake separately in the preheated oven for 20-25 minutes for the small balls and 25-30 minutes for the base - making sure you do not open the oven door while they are cooking.
Remove from the baking sheet and leave to cool on a wire rack.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 322 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 12.7 g63.4%

Trans Fat 0 g

Cholesterol 223.9 mg74.6%

Sodium 391.5 mg16.3%

Total Carbohydrates 23 g7.7%

Dietary Fiber 0.62 g2.5%

Sugars 2.2 g

Protein 8 g15.2%

Vitamin A 15.1% Vitamin C

Calcium 5.2% Iron 4.8%

*Based on a 2000 Calorie diet

Choux Pastry Recipe