Oh My Choux

Makes 6 Pate a Choux


  • 250ml water
  • 100g unsalted butter
  • 1 tsp salt
  • 1 tsp caster sugar
  • 150g plain flour
  • 3 large eggs
  • double cream
  • icing sugar



  1. To make the Choux, Preheat the oven to 220 degrees C. Heat the water and butter in a pan over a hob. Add the salt and sugar to the melted butter mix, and heat, mixing until just about boiling
  2. Take the pot off the heat and add the sifted flour all at once, mixing with a spatula for about 2 minutes. Make sure to push out any lumps of flour from the dough, flattening and squeezing the dough with the spatula
  3. Return the dough to a medium heat, keep mixing the dough to prevent it burning until it dries out and no longer sticks to the side of the pot, this should only take a couple of minutes. Test by sticking your finger into the dough, its ready when your finger comes out clean. Drying the dough releases gluten
  4. Transfer the dough to a clean bowl. Add the eggs one at a time and mix into the dough well. The dough is at the right consistency when it drops off the spatula in clumps when dropped from a height
  5. Fill a piping bag with the dough using a wide circular tip, and pipe round blobs of the mixture from 1 cm off the baking sheet. When happy with the size, twist the end and pull away to the side
  6. Put the tray of Choux into the preheated oven and turn off for about 10 minutes to let it cool to 180 degrees C, this allows the Choux to grow and dry on the outside. After 10 minutes turn the heat up to 180 degrees C and let bake for 15-20 minutes until cooked all around
  7. Remove from the oven and place the Choux on a wire rack to cool completely
  8. Carefully, using a bread knife half the Choux pastries in half leaving a top and a bottom
  9. Whip the cream with some icing sugar to taste until firm. Using a piping bag with a star shaped tip, fill the bag with the cream and pipe onto the bottom of the Choux pastry and top with the tops
  10. Sprinkle with icing sugar and serve




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