Making Choux Pastry

Preparation info
  • Makes


    medium puffs
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Common fillings for choux puffs are vanilla, coffee or chocolate pastry cream. In France, a savory ham filling is popular.


  • ¾ cup + 2 tbsp/110 g flour
  • ¾ cup


  1. Sift the flour on to a piece of paper. In a saucepan heat the water, salt and butter until the butter has melted. Bring just to a boil and take from the heat. Add all the flour at once and beat vigorously with a wooden spoon.