Like other French pastries such as Croissants, Choux has the reputation for being difficult.
Once you understand the basic technique, it’s surprisingly simple.
Master this easy recipe and you can make everything from irresistible Cream Puffs, Eclairs, Profiteroles or even Paris-Brest!
Happy Baking!

CHOUX PASTRY
Yield: Makes about 20 Cream Puffs or 30 Eclairs

Ingredients
❄️ Choux Pastry Dough
180 g Water
180 g Whole Milk
150 g Salted Butter (cubes, room temperature)
1½ tsp Sugar
3/4 tsp Salt (omit if you use Salter Butter or Margarine)
45 g Bread Flour
180 g All-Purpose Flour
4-5 Eggs (large)

❄️ Pastry Cream
85 g Egg Yolk
75 g Sugar
22 g All-Purpose Flour
15 g Corn Starch
90 g Whole Milk
360 g Whole Milk
21 g Unsalted Butter (room temperature)
15 g Sugar
1½ tbs Vanilla Extract or 3/4 tbs Vanilla Paste or 1½ Vanilla Bean

Note: Add 80 g Dark Chocolate (chopped) in the end of cooking for -Chocolate version

❄️ Chantilly Cream
240 g Heavy Cream
20 g Icing Sugar
1 tsp Vanilla Extract
1 tsp Gelatine Powder
1½ tbs Cold Water
1½ tbs Boiling Water

❄️ Chocolate Sauce
85 g Dark Chocolate (chopped)
120 g Heavy Cream

Baking temperature and time: 170°C fan/ 190°C/ gas mark 5 ~ 40 Minutes (Middle Rack)


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