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How to make a perfect choux pastry

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  • Author: Tamara Novakovic


  • 1 cup (250 ml) eggs (about 4 medium-sized eggs)
  • 1 cup (250 ml) water
  • 1/2 cup (125 ml) vegetable or sunflower oil
  • pinch of salt
  • 5.2 oz (150 g) all-purpose flour
  • 3 tsp sugar


  1. Combine water, salt, sugar and oil and heat until it boils. Remove from heat and stir in flour. Keep stirring with wooden spoon until the mixture comes together and starts separating from the bowl.
  2. At this point, add eggs, one by one and stir in between each addition. The dough will separate at first into lumps, but will eventually come together. Keep stirring until it’s smooth and compact.
  3. Transfer the dough into piping bag with round or star shaped tip and pipe it out onto a baking tray lined with parchment paper (depending on which shapes you want to make).
  4. Preheat oven to 392F (200 C). Bake for 30-40 minutes, until outside is crisp and golden.
  5. Let cool completely and fill with cream.
  • Category: Dessert
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