Choux pastry

Choux pastry

This light and airy pastry is really easy to make – gorgeous with a heavenly apricot and cream filling.

, 21 September 2015

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Choux pastry
  • 1 Hour 20 Mins

  • Serves: 8

  • Price: 37p per serving

Nutritional Info
Each 95g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1503kJ/359kcal.
  • 75g Asda Strong White Bread Flour
  • 50g butter, cut into small cubes
  • 2 large eggs, lightly beaten
  • 25g flaked almonds
  • 150g ready-to-eat dried apricots
  • 1 tbsp clear honey
  • Few drops of Asda Extra Special Vanilla Extract
  • 300ml double cream
  • Icing sugar, to dust
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray and draw on a 20cm circle. Turn the paper over. Sift the flour onto another large square of baking paper. Put the butter in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts, then bring to a full rolling boil. Immediately remove the pan from the heat and add all the flour at once.

  • Beat with a wooden spoon until it forms a ball of dough that has left the sides of the pan clean. Transfer to a large bowl and leave to cool for 15 minutes. Gradually beat the eggs into the dough with an electric hand mixer or wooden spoon to create a smooth, shiny paste. Make sure the dough is not hot before you add the eggs, or they'll start to cook when you add them.

  • Put the mixture in a freezer bag and snip off one corner to make a piping bag. Pipe a ring onto the baking paper, following the circle outline. Sprinkle the almonds on top. Bake for 35 minutes, without opening the oven, until it's puffed up and brown. Immediately make small holes round the edge using a skewer or knife. Return to the oven for 5 minutes. Cool on a wire rack.

  • Simmer the apricots with 150ml water in a covered pan for 15 minutes. Drain, reserving the liquid. Using a hand-held blender or processor, make a thick purée with the apricots, honey, vanilla and a little of the reserved liquid. Whip the cream until it holds its shape. Fold in the purée to give a marbled effect. Split the choux ring and fill with the cream. Dust with icing sugar.