Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Choux Pastry Recipe
    Lost? Site Map

    Choux Pastry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    KittyKitty's Note:

    Used to make puffs, eclairs, profiteroles, etc. Unlike regualar pastry, butter is melted with water, then flour is added, then eggs/ It is more of a paste than a crust. Take very special care in measuring the ingredients.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Prehaet oven to 425°F Combine the butter, sugar, salt and 1 cup water in a large heavy saucepan. Bring to a boil over medium high heat, stirring occasionally.
    2. 2
      As soon as mixture is boiling, remove pan from heat. Add the flour all at once and beat vigorously with a wooden spoon to mix flour smoothly into the liquid.
    3. 3
      Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from sides of pan. This will take about 1 minute. Remnove from heat and let cool for 3-5 minutes.
    4. 4
      Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in eggs until mixture becomes a smooth and shiny paste.
    5. 5
      While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.
    6. 6
      Glaze with 1 egg beaten with 1 teaspoon cold water. Put into the preheated oven , then reduce the heat to 400°F Bake until puffed and golden brown.

    Ratings & Reviews:


    Nutritional Facts for Choux Pastry

    Serving Size: 1 (535 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1750.0
    Calories from Fat 1065
    Total Fat 118.4 g
    Saturated Fat 66.2 g
    Cholesterol 1301.5 mg
    Sodium 1588.3 mg
    Total Carbohydrate 121.2 g
    Dietary Fiber 4.2 g
    Sugars 2.4 g
    Protein 48.5 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes