Basic Choux Pastry

Basic Choux Pastry

You can make airy choux easily. These are perfect for eclair shells as well!

Ingredients: 20 mini choux and 10 large ones

Choux pastry
45 g
Water, milk
50 ml each
Plain flour
60 g
Water (for misting)
as needed
or granulated sugar
as needed
Cream filling
↓↓this is my favorite
Custard cream
Recipe ID: 953133
Double cream
100 ml


1. Preparation Cut the butter into small pieces. Sift the flour. Beat the eggs. Preheat the oven to 200°C.
2. Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium.
3. Turn the heat off once it comes to a boil. Add the flour in one go and beat vigorously until you have a ball of a paste.
4. Return the sauce pan to the heat and heat over medium heat. When you can see a film of paste on the bottom of the pan, remove from the heat.
5. Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula.
6. Shape the choux paste Put the paste into a piping bag and pipe the paste into the sizes you want. Flatten the tips on top with a moistened finger.
7. This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands.
8. For soft choux, spray some water onto each portion of paste. If you don't have a sprayer, use moistened fingers to flick water onto them.
9. For crispy choux, sprinkle the tops with granulated sugar instead of water.
10. Bake the choux For large choux & eclairs, bake in a pre-heated oven to 200°C for 15 minutes and reduce the temperature to 180°C. Bake for approximately 10 minutes.
11. For small choux, bake at 200°C for 10 minutes, then at 180°C for about 5 minutes. Adjust the baking time according to your oven.
12. The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much.
13. For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries.
14. Eclairs At Step 6, pipe the paste into thin oblongs, spray with water, and bake. Pipe the cream into the cooled pastries and spread melted chocolate on top.
15. Try this variation! Tarte de Petit Choux Recipe ID: 1030321

Story Behind this Recipe

I wanted to make a choux pastry that was crispy on the outside and airy on the inside.