During my teens, my first attempts at making choux pastry from recipes in magazines or books were complete failures to moderately successful.
Until I found the perfect recipe in my well loved Snowflake recipe file. I’ve used this recipe for more than twenty years and have never had a flop.
This choux pastry is versatile and can be used for both eclairs and sweet or savory puffs. The addition of chili flakes, fresh chopped herbs and paprika makes an awesome savory version.
For a savory choux puff try these Turkish inspired Circassion Chicken Choux Puffs that I developed when my cousin’s daughter needed a flop proof recipe to make for her home economics class.
- 65 grams cold butter approximately 1/2 stick
- 125 ml water approximately 1/2 cup
- 70 grams cake flour approximately 125 ml or 1/2 cup
- 2 large eggs
- 1 ml salt
For savory choux add
- 15 ml chopped fresh herbs like thyme approximately 1 tablespoon
- 1.25 ml chili flakes approximately 1/4 tsp
- 1.25 ml paprika approximately 1/4 tsp
- Preheat the oven to 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
- Add the butter and water to a saucepan or small pot and allow to come to a boil slowly.
- For the best results ensure that the water does not boil before the butter has melted.
- Remove the pot off the heat and add all the flour and salt.
- Beat the flour into liquid ensuring that there are no lumps of flour and return to the heat and stir until the dough forms a ball and comes away from the sides.
- Remove from the heat and leave to cool for at least five minutes.
- Add the eggs one at a time, beating thoroughly after each addition.
- Ensure that the eggs are all incorporated and that the pastry is stiff and glossy.
- For choux puffs place teaspoonfuls on a baking tray lined with parchment paper. For bigger puffs use tablespoonfuls.
- For eclairs pipe in long lengths.
- Bake for 10 minutes at 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
- Turn down the heat and bake for a further 10 -15 minutes (depending on size of choux puffs) at 180 degrees celcius/ 160 celcius with fan / 350 F / Gas mark 4.
- I prick a hole in the side with a wooden skewer and allow it to dry out in the oven that has been switched off.
- Fill with desired sweet or savory filling when cooled.
Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!
Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.