Choux Pastry

December 20, 2009
I've been wanting to try my hands on... choux the same time... was a little 'apprehensive' that it may not turn out well as I expected...Watching Laura Calder on TV, making her various 'French' pastry ie choux pastry, chocolate eclair etc... she made everything seems so 'easy'...manage to write down her recipe... but still I was holding back....afraid that it might not 'puff'...
Coincidently... the very same the West Australian Saturday newspaper .... there was this article on one French Pastry chef living in Perth ~Emmanuelle Mollois... gave out his version of choux pastry (recipe below)... literally.. 'pulled' myself together (including my courage... before it decided to chicken out on me again!!)...and the result was ~tremendously puffed... and I was chuffed!!!

  • 120g plain flour - sifted
  • 90g butter
  • 200ml milk
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 eggs
In a saucepan, mix milk, butter, salt and sugar. Bring to boil..... Remove from heat and mix in the flour. With a wooden spatula, mix well. Return the saucepan to the stove, and keep stirring the mix until it formed into a ball.

Add egg one at a time. Using a hand held mixer or benchtop mixer, keep mixing the egg and the pastry until the dough is shiny.....

Either use a tablespoon and drop into a dollop on a baking tray or use a piping nozzle (1 inch).

Bake at 200C for 10 minutes, then lower to 180C for another 15 minutes or golden brown.

Cool the hollow choux pastry ... split into 2 and fill the pastry with either cream or custard!!.


  1. I like to fill them with ice cream...:-) Yours with custard look very delicious too!

  2. Yes... with ice-cream is very kids will 'gobble up' in record time...Custard will 'slow' them down a wee bit..hahaha