Choux Pastry- for Profiteroles, Cream Puffs or Eclairs


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Ingredients Nutrition


  1. Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
  2. Stir in the sifted flour. Add the flour all at once. Beat until smoth.
  3. Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
  4. Allow the mixture to cool slightly.
  5. Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
  6. Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
  7. Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
  8. Turn the oven off.
  9. Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.

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