Recipe | Choux Paste

Choux Paste recipe, just like puff pastry, you can use this recipe for either savoury dishes or sweet desserts. Easy to make and it can be easily stored.

This recipe is from the unit ”SITHCCC019” from the SIT30816 Certificate III in Commercial Cookery. Download the recipe here. 


  • 250gm plain flour
  • 2.5gm salt
  • 25gm butter
  • 138ml cold water
  • 2.5ml lemon juice
  • 170gm butter

Step 1 – Sift the flour and salt into a basin and rub in the butter. Make a bay in the centre and add the water and lemon juice. Knead to a smooth dough. Wrap and place in the refrigerator for 30 minutes.

Step 2 – Cut a cross in the top of the pastry and roll out the corners to make a star shape, leaving the centre quite thick and the points about a quarter thickness of the centre.

Step 3 – Work the butter to the same consistency as the dough without melting it. Place it in the centre of the dough and fold the corners over to enclose the butter without enclosing any air.

Step 4 – Roll the dough out into a rectangle shape approximately 60cm x 20cm keeping the sides straight.

Step 5 – Fold the pastry into three, then roll out again in the opposite direction that it was book folded.

Step 6 – Wrap and rest for a further 30 minutes. Repeat this process until all of the layers have been built up.