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Choux Pastry

Cooked off eclairs lined up on a baking sheet

I have a Thermomix and generally wouldn’t consider making Choux on the stovetop these days. But because we’re here for everyone, I thought I’d share the way I used to make my Choux. Of course, if you have a Thermomix, then go ahead and use the Cookidoo recipe. It makes creating Choux pastry a breeze, but you might still consider reading my tips below, so that you make perfect Choux pastry.

Common Choux Pastry Issues and Solutions

1. Pastry Not Puffing Up

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
  • Cause: The dough is either too wet or too dry.
  • Solution: Ensure the water and flour are measured accurately. The dough should be thick enough to hold its shape when piped. Check the consistency as you’re adding the eggs. Stop when the mix is at a texture that holds its shape on the spatula but has a shine on the surface.

2. Éclairs or Cream Puffs are Too Soft or Soggy

  • Cause: Insufficient baking time or oven temperature too low.
  • Solution: Bake until the pastries are golden brown and feel hollow when lifted. When cooked, pierce them with a paring knife and allow them to dry out in the oven with the door slightly ajar for a few minutes after baking. This helps develop a crisp texture.

3. Cracks on the Surface

  • Cause: The oven temperature is too high, causing the pastry to expand too quickly.
  • Solution: Ensure the oven is preheated to the right temperature (200°C). Consider using an oven thermometer to check accuracy.

4. Pastry Deflates After Baking

  • Cause: Removal from the oven too soon.
  • Solution: Allow the Choux pastries to achieve a golden brown colour, then dry in the oven with the door slightly open for about 10 minutes after turning off the oven. This process helps stabilize their structure.

5. Lumpy or Uneven Surface

  • Cause: Improper incorporation of flour or eggs.
  • Solution: When adding flour, ensure it is done quickly and stirred vigorously until the mixture is cleared and smooth. Eggs should be added one at a time, thoroughly mixing after each until the dough regains a smooth texture.
Cooked off eclairs lined up on a baking sheet


5 from 1 vote

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A light dough that puffs up when baked. I can be used to make éclairs, profiteroles, cream puffs, and other filled pastries.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Difficulty Patience required
Course Afternoon Tea, Dessert
Cuisine French
Servings 20
Method Conventional


  • 250 g Water
  • 100 g unsalted butter
  • 1/2 tsp salt
  • 1 tsp caster sugar (optional for sweet choux)
  • 150 g plain flour
  • 4 eggs total weight between 200 and 230g


For the Cookidoo recipe click here.

  • Prepare the Ingredients:
    Measure out water, butter, salt, and sugar (if using) into a large saucepan.
  • Cook the Mixture:
    Place the saucepan over medium heat and cook the mixture until the butter melts and it begins to gently simmer, about 5 minutes. Avoid boiling.
  • Add Flour:
    Add the flour all at once, reducing the heat to low. Stir vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan. This should take about 1-2 minutes.
  • Cool the Dough:
    Remove the pan from the heat and let the dough cool in the pan for about 10 minutes. This prevents the eggs from cooking immediately when they are added.
  • Preheat the Oven:
    While the dough is cooling, preheat your oven to 200°C. Line a baking tray with parchment paper.
  • Add Eggs:
    Once the dough has cooled, add the eggs one at a time, beating well after each addition. You can do this either in the saucepan using your spatula or transfer the dough to a mixing bowl and use an electric mixer. Ensure each egg is fully incorporated before adding the next.
  • Pipe the Dough:
    Spoon the dough into a piping bag fitted with a plain or star nozzle. Pipe the dough into small balls for choux or longer strips for éclairs onto the prepared baking tray, spacing them about 5 cm apart.
  • Bake:
    Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
  • Steam Release:
    Remove the tray from the oven and immediately use a small paring knife to pierce each pastry to release steam. Place the tray back in the oven with the door slightly ajar to let the pastries dry out for about 10 minutes.
  • Cool and Serve:
    Remove the pastries from the oven and let them cool completely on a wire rack. Once cooled, fill with your desired sweet or savoury fillings and serve.


I love Creme Pat turned into a Cream Diplomat for filling choux buns.  You can check my recipe out here.

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