How to make perfect Choux Pastry

How to make perfect Choux Pastry

Discover Victoria's really easy, choux pastry recipe for crisp, and delicate desserts, pies and more.

Whether profiteroles, cream puffs or éclairs – these delicacies are all based on choux pastry. Making this yourself is child’s play. Here we show you how to do it!

To make choux pastry

You need:

  • 250 ml milk
  • 2 pinches of salt
  • 80 g butter
  • 150 g flour
  • 4 eggs

Instructions:

  • Heat the oven to 200°C upper and lower heat and line a baking sheet with baking parchment.
  • Heat the milk, salt and butter in a pan until the butter has melted.
  • Take the pan off the heat and add all the flour in one go. Mix this in well with a wooden spoon until you have a dough that easily comes away from the sides of the pan.
  • Place the dough in a mixing bowl and let it cool slightly. Then add the eggs one at a time, until you have a smooth dough.
  • Fill a piping bag with the dough and pipe onto the baking parchment in the shape of small balls. Make sure that the balls are at least 5 cm apart, as the dough doubles in size during cooking.
  • Bake the choux pastry balls in the preheated oven for around 20 minutes until golden brown.
  • Place the pastries on a wire rack to cool down. When cold, fill with whipped cream or cover the delicacies with chocolate sauce.

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