Choux pastry recipe, éclairs

3 pieces of the choux pastry chocolate

 Choux pastry can be used to make cream puffs, chouquettes, éclairs ... or savory starters that vary according to individual taste.

You are looking for the choux pastry recipe; Once you have mastered the choux pastry, you can start making many pastries.

The quantities shown here are for making a large quantity.

So I think it's more reasonable to divide by 5, for example.

Ingredients to make choux pastry recipe 

  • 150 g flour
  • 80 g butter in pieces
  • 25 cl of water (or milk or a mixture of both)
  • 3 to 4 eggs depending on the absorption of the flour
  • A pinch of salt


  1. I took a mixture of milk and water in a saucepan.
  2. Add the butter in small pieces, a pinch of salt, and bring to a boil.
  3. Once the butter has melted, stop boiling.
  4. Remove from the heat and stir in the flour all at once.
  5. Work firmly until a homogeneous amalgam is obtained.
  6. Return to the fire to dry out the dough and remove excess moisture.
  7. When you notice the formation of a film in the bottom of the pan, remove it, dry it in a bowl and add the first egg.
  8. The second is added when the first is completely absorbed.
  9. We stop incorporating the eggs when we observe the formation of a "tip" with a spatula or finger as in the photo.
  10. You can now dress the éclairs on a plate using a pocket.
  11. Layer the éclairs on a greased baking sheet or baking paper.
  12. Brown with a brush...
  13. Lower the tips either with a brush or with a wet fork, without pressing.
  14. Bake at 200 ° C for at least 20/25 min.
  15. When the cabbages have puffed up well and show color, we open the oven and keep it slightly open to dry out.
  16. At the end of cooking, the cabbage is placed on a grid.
  17. There you go, your cabbages are ready to be garnished, savory or sweet, it's so good.

2. Make Choux Pastry UK recipe

3 pieces of the choux pastry uk

Ingredients fro choux pastry UK

  • 500 g milk
  • 500 g of water
  • 500 g butter
  • 8 g of salt
  • 8g sugar
  • 6 g vanilla extract
  • 500 g of T55 type flour
  • 1000 g of whole eggs at room temperature


  1. Boil the milk, water and butter, salt, sugar, and vanilla in a large saucepan
  2. Off the heat, add the sifted flour all at once
  3. Then, mix with a spatula to have a homogeneous breadcrumb.
  4. Dry the dough again over low heat for a minute
  5. Using a beater fitted with a leaf, gently mix.
  6. Then, add the eggs at 35 ° C little by little.
  7. Pipe the éclairs onto buttered baking sheets using a PF 16 grooved nozzle
  8. Bake in a floor oven at 165 ° C for 65 minutes


Me, I cook my éclairs at 180 ° C rotating heat.

Here are some éclairs made with this choux pastry, pleasant, right?

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