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Choux pastry buns
Photo: Two Helmets Cooking, Wikimedia Commons, CC BY 2.0 (cropped)

Pastry · Recipe No. 9

Choux Pastry

Choux Pastry made with butter, plain flour and egg. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Place the water and butter into a saucepan bring to the boil.

  2. As soon as the water is boiling add the sifted flour and salt beating well.

  3. Working as fast as you can, beat the mixture with a wooden spoon.

  4. It will become thick and smooth and leave the sides of the pan.

  5. Allow the mixture to cool slightly.

  6. Beat in the beaten eggs gradually using a wooden spoon.

  7. When enough egg has been added the dough will be shiny and fall from the spoon.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • You may not need all of the last egg so take care when adding it gradually.

Shopping list for 4 portions

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Choux Pastry” and the original recipe card.