Choux Pastry or Puff Pastry

In the front; eclaires ready to be filled with creme and topped with melted chocolate and chopped nuts.

Choux pastry is use in a variety of different baking. Offen serve alone with a filling and a topping like eclaires.

2.5 dl water

100 grams of butter

Pinch or salt

150 grams of wheat flour (2.5 dl)

4 eggs (about)


Bring water and butter into a boil

Add the flour a little at a time while stirring continuously

Remove the pot and let it cool for 5 - 10 minutes

Whip eggs, one at the time in the dough and whisk one minute for each egg.

The dough is ready when it has become a thick creamy mass that can hold the shape itself

Place the dough in a spray bag and spray onto a plate of the desired size in a ½ cm thin layer

Bake the dough at 200 degrees for about 25 minutes (depending on your oven). Remove the pastry when they are golden brown. Do not use hot air function because it may cause the pasty to bend off and give an uneven result

When the pastry is cooled, they can be split in half and filled with cake crème, whipping cream, jam or at your desire.