Basic choux pastry recipe | Gourmet Traveller

Choux pastry is extraordinarily versatile – master the technique and let your imagination run riot. The dough can be piped, scooped or otherwise shaped into balls, wreaths or batons as the whim takes you, then baked or fried. Fill them with sweet creams or ice-cream, glaze with caramel, chocolate or not at all, or think savoury instead and flavour the base dough with cheese or herbs and stuff your pastries with a creamy vegetable purée, perhaps, seafood mousse or cured trout and crème fraîche.

If you’re looking for an easy-to-follow choux pastry recipe, we have you covered. Here is our recipe for basic choux pastry.