Choux pastry for éclairs or puffs
  • 1 stick (4 ounces) butter
  • 1 cup boiling water
  • 1 cup all-purpose flour
  • 4 eggs
  1. Put the butter and boiling water into a saucepan and boil until the butter has melted.
  2. Reduce the heat. Add the flour and stir vigorously.
  3. Cook over low heat, stirring continuously, until the mixture becomes a smooth, shiny ball.
  4. Remove from the heat and set aside to cool for 5-10 minutes. Add the eggs, one at a time, beating after each addition with a beater or wooden spoon. Beat until the dough becomes paste-like in appearance.
  5. Drop teaspoons- or dessertspoonsful of the paste onto a lined or greased baking sheet – depending on the desired size. Leave space between the puffs to allow for expansion.
  6. Bake at 400⁰F for 10 minutes. Reduce the temperature to 325⁰F and bake for a further 10-20 minutes, until lightly browned and set.
Remove one puff from the oven after 20 minutes of baking to check whether the walls have stabilized sufficiently for it to keep its shape. // To make large éclairs - Spoon the choux dough into an icing bag (or a plastic bag with a corner cut off: measure ¾ inch from the two corners and cut straight across). This will give a wide opening for large éclairs. (For smaller, bite-sized éclairs, use a large, plain nozzle in the icing- or plastic bag). Squeeze the dough into segments of 1-2 inches wide and 3-5 inches long. Allow space between the éclairs for expansion. Bake them at 400˚F for 12-14 minutes and at 325˚F for 22-25 minutes. They will bake longer to stabilize. When cool, fill with sweetened whipped cream and top with melted chocolate.// Choux pastry freezes well.
Recipe by Cape Point Press at