Choux pastry

Beating choux

Choux pastry

This makes 10 small choux buns which you can fill with cream or cream cheese.


50g butter or margarine, plus extra for greasing

125ml water

75g plain flour

pinch of salt

2 eggs, beaten


150ml whipped double cream
icing sugar


  1. Preheat the oven to 200°C/Gas 6 and grease a baking tray or line with parchment paper.
  2. Melt the butter or margarine in a saucepan with the water then bring to the boil.
  3. Add the flour slowly into the boiling water and beat the pastry mixture vigorously with a wooden spoon until it’s smooth and leaves the bottom of the pan.
  4. Cool for 2-3 minutes then gradually beat in the eggs to make a smooth, shiny paste.
  5. Using a dessert spoon, put spoonfuls of the mixture on the baking sheet.
  6. Bake for 15-20 minutes, until puffed up, golden brown and with a crisp bottom.
  7. When cooked, pierce holes in the top to let out the steam and bake for 2 mins.
  8. Leave them upside down on a wire rack to dry completely.
  9. Fill with whipped cream and sprinkle with icing sugar. Keep chilled.

Equipment – Baking tray, bowl, saucepan, wooden spoon, fork, cooling rack.

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Filed under Food GCSE Recipes

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