Online Recipe Book

Choux Pastry

about 2 dozen profiteroles, or 1 dozen eclairs
Prep info
15 min prep + 25 min bake + 5 min dry
Prep time
Not set
Cook time
45 minutes
Time required
45 minutes
Oven preheat
Desserts - Misc
eclair profiterole


  • 65 g butter
  • 1.25 c water
  • 1 c flour, sifted
  • 3 eggs


Place the butter and the water in a saucepan.  Bring the water to a boil and stir until the butter has melted.  Remove from the stove.  


Stir in the sifted flour.  Add the flour all at once.  Beat with a wooden spoon until smooth.  [This looks gross at first].


Return to the heat, and stir with your wooden spoon vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball.  


Transfer the mixture to a bowl; allow to cool slightly.


Whisk the eggs well and then add them to the choux ball.  Beat the eggs into the mixture.  [This looks gross at first, too].


Use a piping bag to pipe 7 - 10 cm lengths for eclairs, or place in spoonfuls onto parchment-lined cookie trays for cream puffs or profiteroles.


Bake in a hot oven - 220C (Gas 7) for 10 minutes.  Reduce the heat to 200C (Gas 6) and continue to cook for 15-20 minutes, or until golden and crisp.


Turn the oven off.


Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape.  Return to the oven for a few minutes to help dry them out.  (Keep the oven turned off).


Use 2 eggs if they're rather large.