Choux Pastry: Basic Recipe for Eclairs and Choux Buns

Basic choux pastry for eclairs, profiteroles and choux buns comes together in 30 minutes from milk, water, butter, flour and eggs - and one batch makes plenty of pastries. The dough is cooked right in the saucepan, then the eggs are worked in one at a time until you hit the right consistency. I recommend keeping this recipe on hand.

Choux Pastry

Basic choux pastry made with milk and water for eclairs, profiteroles and choux buns.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Resting 20 minutes mins

Total Time 35 minutes mins

Servings: 20 pastries

Course: Dough basics

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 100 ml milk
• 100 ml water
• 100 g butter
• 140 g flour
• 4-5 eggs
• salt pinch
• sugar pinch

Method

 

1. Put all the ingredients except the flour and eggs into a saucepan. Bring to a boil.
2. Add all the flour at once and stir well with a spatula, cooking the dough. Within a minute it should come together and start pulling away from the bottom and sides of the pan.
3. Remove from the heat and let it rest for 15-20 minutes so the dough cools and settles.
4. Beat in the eggs one at a time, mixing well after each. Add the last egg gradually, until the dough reaches the right consistency.
   
5. Transfer the finished dough to a pastry bag and pipe your choux pastries.
   

Notes

This amount makes plenty of choux pastries: eclairs, profiteroles and choux buns.

Tips

• Add the last egg a little at a time: the dough should fall from the spatula in a wide ribbon - I used 4.5 eggs.
• Let the cooked dough rest for 15-20 minutes, or the eggs will scramble when you add them.
• The finished dough is easiest to pipe from a pastry bag.