Choux Pastry Eiffel Tower
Choux Pastry Eiffel Tower
Try this quick and easy French-style dessert recipe from Paul Hollywood City Bakes.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 60 minutes
  • Cooking Time 35 minutes
  • Yield 4 servings
  • Choux pastry;
  • 125 millilitres Milk
  • 125 millilitres water
  • 125 grams Butter
  • ½ teaspoon Salt
  • 2 teaspoons Caster Sugar
  • 150 grams Strong Bread Flour
  • 4 Eggs
  • Toppings:
  • 100 grams melted Dark Chocolate
  • 100 grams melted White Chocolate
  • Whipped Cream (optional)
  1. Preheat your oven to 190 °C and line a large baking tray with baking paper
  2. To make the choux pastry, heat the milk, water, butter, sugar and salt in a large saucepan. Bring to a boil when all the butter has melted
  3. Tip in the flour
  4. Beat with a wooden spoon to form a smooth ball of dough which leaves the sides of the pan, this will take a couple of minutes
  5. Transfer the dough to a large bowl
  6. Now vigorously beat the eggs one at a time into the dough until the dough become glossy. Stop adding the egg if the dough starts to become loose
  7. Transfer the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe into your desired shape (Paul’s choice is Eiffel tower)
  8. Bake for 30 - 35 minutes or until risen, crisp and golden
  9. Remove from the oven and cool on a wire rack
  10. When cold, decorate with melted chocolate and serve with whipped cream on the side

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