Choux pastry cups

Buttery choux pastry cups: Light golden treats for the whole family

Get creative and make some of your new favourite pastry desserts. Our buttery choux pastry cups are great for weekends with the family.

Choux pastry cups

Some people will tell you that making your own pastry is too hard and choux pastry is often in that category with puff pastry. Once you have mastered this delicate and buttery choux pastry cups recipe, you will discover a whole new range of delicious desserts to bake. You can fill these pastry cups with chocolate mousse, milk tart, or just fresh fruit and cream. You can even get fancy and make the iconic croquembouche pastry buns from your favourite cooking TV shows.

ALSO READ: Recipe of the Day: Homemade custard [Video]

Buttery choux pastry cups suggestions

The pastry is made very different to most pastries but will come out flaky and light after cooking them. This also means that the pastry has space inside for filling with a variety of smooth fillings like custard, chocolate mousse and even some types of frosting if you’re feeling adventurous. We’ve posted a couple of options before including the ‘ALSO READ’ sections to get you started. It’s a great treat for parties and so easy to decorate when you’re ready to get creative.

ALSO READ: Recipe of the Day: Two-ingredient chocolate mousse [Video]

Get creative and make some of your new favourite pastry desserts. Our buttery choux pastry cups are great for weekends with the family.

Last updated on 18 April 2023

Buttery choux pastry cups recipe

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Recipe by Melissa Jacobs Course: DessertCuisine: GlobalDifficulty: Medium
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Serves 6

Ingredients

  • 1 cup 1 water

  • 6 tbsp 6 butter

  • 2 tbsp 2 sugar

  • 1/2 tsp 1/2 salt

  • 1 cup 1 flour

  • 2 2 eggs

  • 1 litre 1 vegetable cooking oil

Method

  • In a saucepan over medium heat, melt the butter, sugar and salt in the water. Bring to a slow boil. Add the flour. Stir continuously until the mixture comes from the bottom of the pot. This process takes about 1 minute.
  • Remove from the heat.
  • Put the mixture in an electric mixer. Start mixing it to cool down. Then, add the eggs one by one, mixing well.
  • Pour the mixture into a piping bag.
  • Take an upside-down greased muffin pan and pipe the pastry in a circular motion around the mould to the top.
  • Repeat until the pastry is finished.
  • Place in the freezer for 3 hours. Remove from the freezer and gently loosen the baskets. Fry the baskets in preheated oil until golden brown.

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