Choux Pastry

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  • Recipe difficulty: Easy
  • 2 of 5
  • Preparation time: 

Made with these products:

Food processing attachment 


  1. Fit the Food Processing Attachment with the knife blade. Place the water and butter in a saucepan and heat gently until the butter melts, and then bring to the boil.
  2. Remove from the heat and tip in the flour. Beat with a wooden spoon until combined. Return to the heat and cook over a low heat for a few seconds until the mixture leaves the sides of the pan to form a ball. Do not over-beat.
  3. Transfer to the Food Processing Attachment. Turn on to minimum speed and gradually pour the eggs through the feed tube. Process until just mixed and the pastry forms a stiff, glossy paste. Do not overprocess or it will become too thin. Use as required.

Cook’s Note
Choux pastry can be used for both choux puffs, profiteroles, eclairs and gougère. For sweet pastry 5-10ml (1-2 tsp) of sugar may be added and grated cheese, herbs or paprika for savoury items.


  • 225ml (7½fl oz) cold water
  • 75g (3oz) butter
  • 115g (4oz) plain flour
  • pinch of salt
  • 3 eggs, lightly beaten

Your comments:

  1. Recipe rating: 0 of 5 mrs

    what is the oven tep and how long to bake for this recipe?

    Posted: 23/09/2013 2:38:37 AM / Gladys North

  2. Recipe rating: 0 of 5 mr

    The oven temp should be 200C and bake in preheated oven for 25 minutes or until the pastries are puffed and golden. Remove from oven and turn the oven off. Using a skewer pierce the base (or top) of each pastry to release the steam. Return the pastries to the oven and leave for 15 minutes to dry out. Remove the pastries from the oven and transfer to a wire rack to cool.

    Posted: 25/11/2013 5:21:41 AM / webmaster

  3. Recipe rating: 5 of 5 mrs

    Can I use the mixer with a K-beater or dough hook if I don't have a food processing attachment?

    Posted: 9/01/2015 2:28:05 AM / paula galvao-statton

  4. Recipe rating: 5 of 5 webmaster

    yes, you can use a k beater or dough hook

    Posted: 19/01/2015 3:50:50 AM / Webmaster

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