The choux pastry offers multiple possibilities to feast on, such as éclairs, Saint-honoré, Paris-Brest and so on. But it’s also a preparation that many of us fear. Rest assured, this cabbage dough recipe will soon have no more secrets for you.
Category : Other pastry recipes
Difficulty : Confirmed
Servings : 8 people
Preparation time : 30 minutes
Cooking time : 25 minutes
Total time : 55 minutes
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5 de 1 vote

Choux pastry


  • 15 cl milk
  • 15 cl water
  • 4 g salt
  • 125 g butter
  • 175 g cake flour
  • 5 eggs


  • Start by pouring the milk and water into a fairly large saucepan, then add the salt and the butter cut into pieces. Cook on low heat, and bring everything to a boil.
  • As soon as the first bubbles appear, remove the pan from the heat. Pour the flour, and stir everything with a wooden spatula.
  • For the moment, the choux pastry still sticks to the saucepan and the spoon, it needs to be dried.
  • Cook the choux pastry again over low heat, and stir until it no longer sticks to the saucepan and the spoon.
  • Once this is achieved, pour the choux pastry into a container. Add the eggs one by one, while mixing each time with a wooden spatula.
  • For the last egg, adjust the consistency of the choux pastry. It should form a peak when you take some with the wooden spatula and let it fall into the dish.
  • Add the last whole egg, or mix the egg with a fork before so you can add only a part depending on the consistency of the choux pastry.
  • Put the choux pastry using a pastry bag fitted with a tip on a previously greased baking sheet, of the desired shape.
  • For eclairs and other cream puffs, a plain tip is perfect, but prefer a fluted tip to make a Paris-brest or a Saint-Honoré.
  • Once the choux pastry is formed, glaze and draw lines on each piece with a fork dipped in beaten egg, and bake according to the type of cream puffs you wish to make.
  • As soon as the choux pastry is swollen, you have to slightly open the oven for a few seconds to let out the steam which could cause the choux pastry to deflate.
The video is in French, but you can see the English subtitles.
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