French Choux Pastry Recipe for Puffs and Eclairs

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In this video, I’ll show you exactly how to make classic French choux pastry—a foundational recipe for creating airy puffs and elegant éclairs. Once you learn this technique, you’ll be able to make a wide variety of sweet and savoury creations, from profiteroles to gougères.

Today we’re focusing on a sweet version of choux pastry, perfect for cream puffs, éclairs, or your favourite fillings.

🧁 Choux Pastry Ingredients:

3 organic eggs (for the dough)

1 egg (for glazing)

200 ml water (6.76 fl oz)

100 g plain flour (approx. 0.80 US cups)

80 g butter (5.5 tablespoons)

10 g sugar (2½ teaspoons)

Pinch of salt

🔥 Baking Instructions:

Pipe or spoon the dough onto a baking tray.

Bake in a preheated oven at 200°C (390°F) for 15–20 minutes, depending on the size of your puffs or éclairs, until golden.

Lower the temperature to 175°C (350°F), open the oven door slightly, and leave the choux inside for another 5 minutes.
This helps prevent collapse by allowing steam to escape.

Remove and let cool before filling or serving.

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