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Choux Pastry

chef.pierre's picture
  Water 1⁄4 Pint (150 Milliliter)
  Butter 2 Ounce (50 Gram)
  Strong plain flour 2 1⁄2 Ounce, sifted (65 Gram)
  Eggs 2 , beaten

1. Put the water and butter in a pan over a low heat until the butter has melted, then increase the heat until the water boils and rises in the pan.
2. Immediately add the flour and beat well over the heat until the mixture leaves the side of the pan and forms a ball. Remove from the heat and leave to cool for a few minutes.
3. Beat in the eggs, a little at a time. Beat each addition of egg in well until the mixture regains its original stiff consistency. An electric mixer can be used at this stage but if an aluminium pan is used, it is essential to transfer the mixture to a bowl before adding the eggs because the action of the beaters on the saucepan could discolour the mixture.
4. Use as required. If baked, the choux pastry should be cooked in a preheated hot oven for the first 10 minutes so that it rises rapidly. The oven temperature is then reduced for the remainder of the time.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 809 Calories from Fat 502

% Daily Value*

Total Fat 57 g87.6%

Saturated Fat 32.5 g162.5%

Trans Fat 0 g

Cholesterol 544.9 mg181.6%

Sodium 146.2 mg6.1%

Total Carbohydrates 58 g19.2%

Dietary Fiber 1.7 g6.8%

Sugars 0.9 g

Protein 17 g34.6%

Vitamin A 38.1% Vitamin C

Calcium 7.4% Iron 11.6%

*Based on a 2000 Calorie diet

Choux Pastry Recipe