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Choux Pastry


  • 40g butter

  • 2g salt

  • 2g sugar

  • 100g water

  • 60g cake flour

  • 100g egg + extra for glazing

  • Grated almond


  1. Place butter, water, salt and sugar in a saucepan and cook over low heat till butter has completely melted.

  2. Remove pan from heat. Add in sifted flour and quickly stir the mixture using a spatula until well mixed.

  3. Place pan back to fire and cook till its moisture evaporates, stirring continuously until a dough is formed.

  4. Remove from heat and transfer dough into a large mixing bowl. Pour in half the egg amount and slowly mix it into a batter, mix in the rest of the egg. A thick and smooth batter should form.

  5. Transfer batter into a large piping bag fitted with a round tip.

  6. Pipe out rings, about 1inch in diameter, on a baking tray. Glaze with egg.

  7. Sprinkle almond over and bake in a preheated oven of 180degC for 30-40mins, or until lightly browned.

  8. Allow to cool completely on wire rack.


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