This is a basic choux pastry for eclairs, profiteroles, etc. I think I like this recipe. Here you go.

(Makes about four 5-inch rounds or eight 2.5-inch rounds)


  • 130g eggs (about 3 whole eggs)
  • 120g bread flour
  • 100g butter
  • 100ml water
  • 100ml milk
  • 5g sugar
  • 3g salt


  1. Preheat oven at 190 degrees and prepare 5-inch or 2.5-inch template and place the template underneath baking paper lined trays.
  2. In a saucepan, boil milk, butter, sugar, water and salt till boiling.
  3. Add the flour all at once and stir to mix well.
  4. Cook the paste till it forms a ball.
  5. Turn the cooked paste into a mixing bowl and using a paddle attached to mixer, mix at low speed to cool the paste.
  6. Add the yolks gradually until the batter is smooth and shiny.
  7. Transfer into a piping bag fixed with a piping tip of your choice. It can be round or star.
  8. Pipe into 5-inch or 2.5-inch rounds, making sure there is space in between to allow for expansion.
  9. Top with almond flakes.
  10. Bake in preheated oven of 190 degrees for about 30 minutes or until golden brown.