Choux Pastry Eiffel Tower

  • Cooking Time35 mins
  • DifficultyMedium

For the choux pastry:

125ml milk
125ml water
125g butter
½ tsp salt
2 tsp caster sugar
150g strong bread flour
4 eggs

For the topping:

100g melted dark chocolate
100g melted white chocolate

1. Heat your oven to 190°C/Gas Mark 5 and line a large baking tray with parchment.

2. To make the choux pastry, put the milk, water, butter, sugar and salt into a large saucepan. Heat gently until all the butter has melted and then bring to the boil. Tip in the flour. 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.

3. Transfer the dough to a large bowl. Now vigorously beat the eggs one at a time into the dough. This takes a bit of elbow grease. The dough will become glossy. Stop adding the egg if the dough starts to become loose.

4. Transfer the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe into your desired shape, mine was The Eiffel Tower.

6. Bake for 30-35 minutes or until risen, crisp and golden. Remove from the oven and cool on a wire rack. When the pastry has fully cooled, decorate with melted chocolate and serve with whipped cream on the side.

Paul Hollywood's Choux Pastry Eiffel Tower

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