Emelia Jackson Choux Pastry Masterclass 

🥐 Master Choux Pastry

🍩 Choux Pastry Variations: Ecclairs, Paris Brest, Choux Buns 

🍮 Crème Pâtissière

🍫 Chocolate Eclairs with Dark Chocolate Whipped Ganache

🍓 Choux Buns with Vanilla Chantilly & Berries

🥐 Master Choux Pastry

This is the base recipe for choux pastry that I use in all applications - choux bun, Paris Brests, eclairs, compressed choux. It really is a bit of a no-fail recipe that I developed over years of experimentation. Many recipes call for milk, but I have found that I get a crisper result using water only in the dough (plus, it's one less ingredient to measure out). You can certainly split the water quantity for half water, half milk, if you prefer (the milk solids will add flavour). There are a few key steps for achieving the perfect choux every time - outlined in the recipe below. Master the choux and the world is your oyster. 

I use a few pieces of specialised equipment for the perfect choux - perforated baking trays, piping nozzles and perforated baking mats - however you can definitely do without. The perforated trays and mats allow for air / heat circulation which gives the perfect rise. 

Serves: 2
Preparation time: 15 minutes
Execution time: 60–75 minutes (depending on shape)

INGREDIENTS

• 225g water

• 100g unsalted butter

• 5g caster sugar

• 5g salt

• 160g plain flour

• 265g whole eggs

METHOD

1. Preheat oven to 160°C.

2. In a saucepan, combine water, butter, sugar, and salt. Bring to a rapid boil.

3. Add the flour all at once, stirring vigorously. Cook the roux for 5–7 minutes until a thick crust forms at the base — this fully hydrates the flour for consistent results.

4. Transfer to a stand mixer bowl with the paddle attachment. Mix on medium until all steam has dissipated.

5. Add eggs a little at a time, mixing until you have a silky, shiny batter. The batter should fall from a scraper in a slow ribbon — not too thick, not too thin.

6. Transfer to a piping bag fitted with the desired nozzle. Pipe into your chosen shapes (see below for variations).

7. Bake for at least 45 minutes before opening the oven door. The pastry rises from steam — opening too early risks collapse.

Chef’s Watch Points

• Flour hydration: Cook the roux until a crust forms on the base for optimal texture.

• Steam-off stage: Removing excess steam before adding eggs prevents dense pastry.

• Egg incorporation: Add gradually to control batter consistency — too loose and the pastry won’t hold its shape.

• No peeking: Opening the oven early will deflate the pastry.

• Consistent piping: Smooth, even shapes bake more uniformly.

🍩 Choux Pastry Variations

Eclairs

• Fit a piping bag with a French star tip (e.g., Wilton 8B, 1.5–2cm wide).

• Pipe 10cm long strips on a perforated silicone mat, spacing well apart.

• Dust liberally with icing sugar before baking.

• Bake: 150°C for 60–75 minutes until deep golden brown.

Watch Points

• Use a star tip to allow even expansion.

• Keep piping straight — imperfections exaggerate when baked.

• Icing sugar delays crust formation for a more even rise.

Choux Buns

• Fit a piping bag with a 10–15mm round tip.

• Pipe 3cm rounds, topping each with a 3cm craquelin disk.

• Bake: 160°C for 60 minutes until deep golden brown.

Watch Points

• Craquelin improves rise, colour, and texture.

• Even sizing ensures consistent baking.

• Avoid underbaking — pale buns collapse more easily.

Paris-Brest

• Fit a piping bag with a French star tip (e.g., Wilton 8B).

• Use a 10cm pastry ring dusted in icing sugar to mark a guide on your mat.

• Pipe a neat ring of choux over the marking. Top with icing sugar and nuts or a craquelin disk.

• Bake: 160°C for 55–70 minutes until deep golden brown.

Watch Points

• Marking a guide ensures perfect symmetry.

• Keep piping pressure consistent for an even ring.

• Fully bake for structure — underbaking leads to collapse when filled.

🍪 Craquelin Pastry

This is a secondary pastry - equal quantities of sugar, butter and flour - that essentially melts over the top of your choux pastry. It insulated the pastry, giving you the perfect, symmetrical rise while adding a delicious added sweetness and crunch. The best thing about a craquelin (other than the taste)? It gives you the perfect choux, everytime. Use it on eclairs, choux buns or paris brests. 

To get an understanding of the role of the craquelin, when you’re making the choux, bake some with the craquelin and some without - you will get to see the massive difference it makes. 

A thin, sweet cookie-like topping for choux that melts in the oven, encouraging even rise, preventing lumps, and adding a crisp caramelised finish. Works on eclairs, buns, and Paris-Brest.

Serves: 2
Preparation time: 10 minutes
Execution time: 5 minutes active, plus chilling

INGREDIENTS

• 100g caster sugar

• 100g unsalted butter

• 100g plain flour

METHOD

1. Mix all ingredients to a paste-like dough.

2. Roll between two sheets of baking paper to ¼ cm thick.

3. Freeze until firm, then cut into shapes to top choux before baking.

Watch Points

• Keep craquelin thin (2–3mm) for optimal rise.

• Freeze before cutting to prevent tearing.

• Match craquelin size exactly to piped choux for an even dome.

🍮 Crème Pâtissière

A rich, custard-like filling for choux pastries. Smooth, velvety, and ideal for flavouring or folding into creams.

Serves: 2
Preparation time: 10 minutes
Execution time: 10 minutes

INGREDIENTS

• 250g full cream milk

• 50g egg yolks

• 50g caster sugar

• 25g cornflour

• 50g unsalted butter

METHOD

1. Bring milk to the boil.

2. In a separate bowl, whisk yolks, sugar, and cornflour.

3. Pour boiling milk over yolk mixture, whisk, then return to the pan.

4. Cook, whisking, for 2–3 minutes until thickened.

5. Remove from heat, blend in butter, cover the surface with cling film, and cool completely.

Watch Points

• Boil milk fully to activate thickening power.

• Whisk constantly after adding milk to avoid lumps.

• Cover directly to prevent a skin forming.

🍫 Chocolate Eclairs with Dark Chocolate Whipped Ganache

Classic choux eclairs filled with silky crème pâtissière, topped with a light but intensely flavoured whipped ganache and fresh raspberries.

Serves: 4
Preparation time: 30 minutes plus overnight chilling
Execution time: 60–75 minutes

INGREDIENTS

• 1 batch eclairs (see above)

• 1 batch crème pâtissière

For the Dark Chocolate Whipped Ganache:

• 600g thickened cream

• 1 tsp vanilla bean paste

• Pinch of salt

• 1 sheet gold leaf gelatine, bloomed in ice water

• 200g dark chocolate (54%+), chopped

• 1 punnet raspberries, to garnish

METHOD

1. Heat cream, vanilla, and salt until just simmering.

2. Add gelatine to melt, then pour hot cream over chocolate. Whisk until smooth.

3. Chill overnight until fully cold.

4. Whip to soft peaks (avoid over-whipping).

5. Fill eclairs with crème pâtissière. Pipe ganache in a zig-zag over the top using a teardrop nozzle.

6. Garnish with raspberries. Serve fresh.

Watch Points

• Chill ganache fully before whipping to prevent splitting.

• Stop whipping at soft peaks — over-whipped ganache will curdle.

• Fill and garnish just before serving to maintain crisp pastry.

🍓 Choux Buns with Vanilla Chantilly & Berries

Crisp craquelin-topped choux buns filled with macerated berries and luscious vanilla Chantilly cream.

Serves: 4
Preparation time: 25 minutes
Execution time: 60 minutes

INGREDIENTS

• 1 batch choux buns with craquelin

For the Chantilly:

• 150g thickened cream

• 150g dollop cream

• 1 tsp vanilla bean paste

• 40g caster sugar

For the Berry Compote:

• ½ punnet strawberries, cut into eighths

• ½ punnet raspberries

• 10 blueberries

• 1 tbsp good-quality raspberry jam

• Icing sugar, to serve

METHOD

1. Whisk Chantilly ingredients to thick peaks. Transfer to a piping bag with a star nozzle.

2. Combine all compote ingredients and let macerate.

3. Slice tops off cooled choux buns. Place 1 tbsp compote in each, top with Chantilly swirl, and replace the lid.

4. Dust generously with icing sugar.

Watch Points

• Whip Chantilly to just-holding peaks for best texture.

• Drain any excess juice from berries before filling to avoid sogginess.

• Assemble just before serving for maximum crispness.