This classic choux pastry is the perfect base for any shape or filling! Make yourself some french eclairs, or profiteroles.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Yield: 10 eclairs / 15 profiteroles (depending on the size)
Special Equipment: stand mixer, piping bag and pastry nozzles.
65g plain flour
pinch of salt
Preheat your oven to 200°C/180°C/Gas Mark 4 and line baking tray with parchment paper.
Place the butter and a water in a saucepan on the hob (high heat). When the butter is melted and bring the ingredients to a rolling boil (this is where you see bubbles rolling over one another).
Add the flour, salt and sugar to the boiling mixture, beat vigorously with a wooden spoon. The mixture should come together into a ball and have no lumps. You can reduce the heat and continue mixing for another 1-2 minutes.
Leave to cool for a few minutes and then transfer to the bowl of a stand mixer (if using one). Add one egg and mix well until the mixture has even consistency and no lumps. Then add another egg and mix well until your choux pastry is smooth and glossy. (thin enough to pipe, but thick enough to hold its shape)
Put your choux pastry in a piping bag with a nozzle and pipe thin stripes for eclairs, or round shapes for profiteroles.
Bake for 15 minutes. When ready your choux should be golden brown on outside and hollow and baked inside. If you find the insides are not baked well, prick your choux and place back in the oven for another 5 minutes.
Cool down and fill with your desired filling.
It is very important to wait until the water and butter boils properly, it should be almost running to the top of the saucepan.
Your baking time will depend on the size of the shapes you piped. Don’t worry if it takes less time or longer. The most important thing you want your choux to be dried through, so they don’t deflate when you take them out of the oven.
When baking don’t open the oven for a first 10-15 minutes, because that might prevent your choux from expanding well!
Slightly dampen your finger to round out any points left in the shapes.
Filling ideas: whipped cream with a dollop of jam for a sweet option, or cream cheese with salmon and dill for savoury.