It is made by boiling flour with water, milk and butter, then mixing eggs off the heat to a spoon-like consistency. According to many stories, a chef named Pantarelli allegedly invented the original choux pastry after traveling with Caterina de Medici when she left Tuscany in the mid-16th century to become Queen of France.

Here’s how to make this delicate French pastry.


85 g flour

2-3 large eggs

60 ml water

60 ml whole milk

60 g unsalted diced butter

1/4 teaspoon salt

1 teaspoon caster sugar

100 g hazelnuts


  • You need to start with making the pastry batter. For that, add water, milk, butter, sugar and salt to a large saucepan and cook over medium to high heat until the butter is melted. 
  • Remove the pan from the heat, immediately add the flour and stir with a wooden spoon. At first, it looks like a scrambled egg, but with a little whisking, it forms a uniform dough. 
  • Put the pan back on the heat and cook, stirring, for about 2-3 minutes. Pour the mixture into a large bowl and mix for about 30 seconds to cool slightly. (You can either use an electric mixer or a wooden spoon for this). 
  • Add the eggs one at a time and whisk until completely incorporated before adding more. The end result should be a slightly shiny pastry batter. 
  • Line two low-sided baking sheets with parchment paper and use a floured 3-inch round cookie cutter to mark four circles as patterns on each piece of parchment paper. 
  • Put the pastry batter in a piping bag with a star nozzle and use the molds to form round pasties. Sprinkle the hazelnuts.  
  • Bake for 30 minutes in a preheated oven or until golden. Turn off the oven and let the pastries dry for about 10 minutes before removing them from the oven and letting them cool to room temperature.

Your choux pastry is ready to serve. Garnish with cream. The easiest way to do this is to put the cream in a tube bag with a French star nozzle and add cream around the pastry ring. Finally, top and cover with a little icing sugar.