Choux pastry

Preparation info
    • Difficulty


    • Ready in

      15 min

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

This pastry is cooked twice to give the lightness found in éclairs and choux buns. Before the final cooking, the paste is fairly wet and needs to be piped.


  • 60 g (2 oz) plain flour
  • 125 ml (4


  1. Sift the flour onto a sheet of greaseproof paper. Place the water, butter, salt and sugar in a pan. Heat until the butter and water come to the boil. Remove from the heat and add the flour all at once.
  2. Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
  3. Remove from the heat and