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Mary Berry Choux Pastry Recipe

Mary Berry Choux Pastry recipe
Print Recipe
Print Recipe

Mary Berry Choux Pastry is a traditional French-style pastry dough made on the stovetop by cooking flour with butter and water before beating in eggs. This cooked dough expands in the oven, creating puffy shells with soft, hollow interiors perfect for fillings. Unlike other pastries, choux doesn’t rely on baking powder or yeast; instead, it uses steam to rise. Mary Berry’s method focuses on temperature control and technique, ensuring the pastry rises beautifully without collapsing.

Ingredients

  • 150ml water

  • 50g unsalted butter, cut into cubes

  • 65g plain flour (sifted)

  • 2 medium eggs, beaten

  • 1 teaspoon caster sugar (optional, for sweet choux)

  • A pinch of salt

Instructions

  • Heat water and butter – Place 150ml water and 50g butter in a saucepan and heat until the mixture boils and the butter melts completely.

  • Add flour quickly – Remove from heat and tip in 65g plain flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

  • Return to heat – Cook the dough for 1–2 minutes to remove excess moisture and improve texture.

  • Cool slightly – Transfer dough to a mixing bowl and allow it to cool for a few minutes so the eggs don’t scramble.

  • Incorporate eggs – Gradually beat in 2 beaten eggs, adding a little at a time until the mixture becomes smooth, glossy, and pipeable.

  • Pipe onto tray – Spoon into a piping bag and pipe small rounds or éclairs onto a lined baking sheet, leaving space for rising.

  • Bake to perfection – Bake at 200°C (400°F) for 20–25 minutes until golden and puffed.

  • Dry in the oven – Pierce each choux bun and return to the oven (heat off) for 5 minutes to dry out the inside.

  • Cool and fill – Let cool completely before adding cream or custard.

Find it online: https://maryberrycooks.co.uk/mary-berry-choux-pastry/