A Recipe For Choux Pastry


55g butter/stork

75g plain flour (sifted)

2 x eggs (beaten with a pinch of salt)


Put the butter in pan with 150 ml of water. Heat gently until melted, then bring to the boil. 

As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. 

Beat with a spatula until all the ingredients combine together into a dough. 

Return the pan to a low heat and continue to beat until the dough is smooth, dry ball in the center of the pan. 

Allow to cool for 2- 3 minutes, Then gradually beat in the eggs to make a smooth, shiny paste. 

Beat vigorously (very vigorously). You may not need to add ALL the beaten egg at this point. The dough should be thick and glossy. 

Pipe the dough onto a baking sheet into the desired shape (in the case of the swans either a head or a body). 

Flick cold water over the piped choux before being put into a hot oven to ensure even cooking (the steam helps this).

Bake at 190 degrees celcius for 10 minutes, then reduce to 170 for 15-20 minutes. Give the bodies a bit longer than the necks. When they are golden brown and feel hard when tapped, they are ready.  

Leave to cool before cutting them.