Best Easy Choux pastry recipe

Dear cooking lovers! You may notice me using margarine in almost all of my recipes, I always take care of the composition when I buy a margarine, it should be cholesterol-free and without any harmful synthetic fats. Margarine is made out of vegetable oils, making it cholesterol-free and high in unsaturated fats, they are much healthier than regular butter and in fact I just love the taste that I even use margarine in my icing as well. Overall, margarine gives awesome end results in my baking, icings and cooking so it gives a positive inspiration to myself for choosing the "poor" but tasty and healthy margarine!
So today I am sharing Choux Pastry, an easy step by step recipe with pictures!

Ingredients:
200g flour
200g water
150g margarine/butter
4 eggs + 1 yolk

Take a thick and deep pan, add water and margarine. Turn on medium heat, melt the margarine in water till it dissolve well. Now bring the melted margarine to boil.

Reduce the heat to low, add flour, using your spatula,  stir the flour in the margarine letting it cook till it combine and form a soft dough. Turn off heat and let cool for 30 minutes. Note: cooling the dough is important as eggs will be added to it and the eggs should not be cooked otherwise it will not rise well when your choux is baking.

Once your dough is cool, use your eggs, I used small eggs, see the size below in pictures. Start beating the eggs lightly.

 Grease the baking pan with margarine and sprinkle some flour to insure a better non stick surface before baking.

Add two spoons of beaten eggs at a time and mix well for about 10 minutes to get it uniformly combined. You will end up into a soft shiny thick paste.

Fill the choux paste in a piping bag to dispense by pressing the top of the piping bag and form a nice and soft choux.

Now using a brush, glaze the choux with egg yolk to get a shiny golden choux!

Bake in preheated oven on 250 degrees C for 20 minutes or until it is golden brown Note: The choux must bake well before removing from oven!

Now let cool and remove your baked choux quickly from oven by poking holes to prevent deflates. With the help of a spoon, gently take out each choux carefully without breaking it.

Your choux is ready! Enjoy it with some whipped cream or custard cream inside it! I will post an easy choux Pastry frosting icing soon. Happy Baking. I love choux <3

Ingredients:
200g flour
200g water
150g margarine/butter
4 eggs + 1 yolk


ake a thick and deep pan, add water and margarine. Turn on medium heat, melt the margarine in water till it dissolve well. Now bring the melted margarine to boil.

Reduce the heat to low, add flour, using your spatula,  stir the flour in the margarine letting it cook till it combine and form a soft dough. Turn off heat and let cool for 30 minutes. Note: cooling the dough is important as eggs will be added to it and the eggs should not be cooked otherwise it will not rise well when your choux is baking.


Once your dough is cool, use your eggs, I used small eggs, see the size below in pictures. Start beating the eggs lightly.

 Grease the baking pan with margarine and sprinkle some flour to insure a better non stick surface before baking.

Add two spoons of beaten eggs at a time and mix well for about 10 minutes to get it uniformly combined. You will end up into a soft shiny thick paste.

Fill the choux paste in a piping bag to dispense by pressing the top of the piping bag and form a nice and soft choux.


Now using a brush, glaze the choux with egg yolk to get a shiny golden choux!

Now let cool and remove your baked choux quickly from oven by poking holes to prevent deflates. With the help of a spoon, gently take out each choux carefully without breaking it.


Your choux is ready! Enjoy it with some whipped cream or custard cream inside it! Happy Baking. I love choux <3