Saturday, May 31, 2008

Choux with Strawberry Sauce

One night when the kids had gone to bed, I suddenly had the urge to bake something. With all the ingredients I had, Choux was the only thing I could do.

In case you are wondering, Choux is what its used as the shell of cream puffs, profiteroles and eclairs. Okay, we always call it the puff lah.

As I didn't prepare to make this, I didn't get the ingredients to do the custard. Lucky for me, I had whipped cream and Strawberry Puree meant to make this. So I just use those on mine instead. And that was what me and my husband had as midnight snack and what my son had for tea the next day! ;)

  • 20g butter
  • 60ml Water
  • 35g Plain Flour
  • 1 teaspoon Sugar
  • 1 Egg

How to do it:
  1. Combine butter with water in a pot.
  2. Bring to a boil.
  3. Add in flour and beat with wooden spoon over heat till the mixture doesn't stick to the base and side of pot and forms a smooth ball.
  4. Let it cool a little and add in egg.
  5. Beat with electric beater till it becomes glossy.
  6. Spoon mixture into pipping bag.
  7. Pipe small amount of choux pastry leaving 5cm apart on baking tray. Remember to put on your glove to do this because it's really hot!
  8. Baked in a preheat oven at 200C for 7 minutes.
  9. Reduce temperature to 170c and continue baking for 10minutes.
  10. Cut open the puff and bake for a further 5 minutes or till dry.
  11. Remove and let it cool.
  12. To serve, just add whipped cream in the puff and drizzle with cold strawberry sauce.
  • Click HERE for printer-friendly version of an original recipe.


  1. Oh my god!!!I'm so gonna make this. This looks like it makes very little puff which is what i like because I'm only serving 2 people here! Is there a ned for the 2 temperature thingy?I once read somewhere it's unnecessary.

  2. Quinn,
    Yah, the recipe doesn't make a lot.

    You can try using 1 temp but perhaps you want to change it to 180C to bake all the way till it dry up. It will take slightly longer then using 2 temp though.

    I prefer using 2 temps cos the 1st temp bakes and puff it up and the 2nd temp, dries it without browning it to much.

    Try it. :)

  3. How much does this recipe makes ya?
    I will try this, really will!

  4. Quinn,
    I can't remember exactly. It was about 20+ for the size I did.
    Happy baking!

  5. Oo.. what delicious supper! Your hubby is really very fortunate, 有吃福。

  6. LZmommy,
    Yeah, it's not that difficult. Must try. I bet both L & Z will love it.

    Haha ... thank. That's why he is so fat. LOL

  7. Dear Elaine, I would like to thank you for this lovely choux recipe. It was really good. It's just too bad that I didn't manage to capture any pictures in time and it was gobbled down in no time. I only made 4 jumbo puffs even after I doubled your recipe. Kinda wonder how many mini puffs ur recipe will yield. Anyway, I credited you back in my blog and did not reposted your recipe just in case you don't like it. Cheers!

  8. Quinn, I can't really remember. 14 I think. :P cos they were also eaten as soon as they were cooled. :P

    I wont mind you reposting my recipe as long as you link back to my post. :)

  9. Elaine, I did this and I dunno why this time something went wrong. Previously when I did this,I use my own temperature cuz I remember yours didn't work. Would you mind checking thsi recipe if there's any mistake? The whole batter was wet and not thick and sticky. Thanks.

  10. Quinn,

    The recipe is correct. I just did a batch for my durian cream.

  11. Hi Elaine,

    U mention "20 butter" meaning???

  12. Hi, im unable to print from your blog. ur previous one which i can print out are marmite prawn which is very easy but now =( pls help. Thnks

  13. Anonymous, Have you tried using the green 'Printer Friendly' button, which is just below my signature? You shouldn't have any problem print using that option. Do like me know if you still have problems. :)