Looking for choux pastry recipes? Want the best éclairs? Try our ideas, then check out our afternoon tea recipes.


Try our choux ideas including profiteroles recipes (chocolate, salted caramel and more), easy éclairs and cream puff recipes. Plus, we've included a video to teach you how to make a piping bag so you can fill your choux buns without the hassle.

Best choux pastry recipes

Rose and almond choux buns

Bite-sized rosewater cream buns, designed to impress. A new way to use choux pastry, these crumble-topped treats are a doddle once you've mastered the choux.

Rose and Almond Choux Buns Recipe

Chocolate éclairs

Take your éclairs to the next level with step-by-step help from the olive test kitchen. Craquelin is similar to a crumble mix, and when baked on top of the choux buns, gives a crackly, crisp top, typical in classic patisserie.

Chocolate Eclair Recipe

Black forest profiteroles

With chocolate, double cream, black cherries and a splash of brandy, make and freeze these black forest cake inspired choux buns ahead of time to create a delicious, sophisticated dessert in minutes.

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Black Forest Chocolate Profiteroles Recipe

French crullers

With a little help from Edd Kimber, you too can create these crispy on the outside, light on the inside choux pastry donuts (glazed two ways).

French crullers with two different glazes

Chocolate and hazelnut profiteroles stack

Looking for an impressive dessert to end a dinner party? Check out this show-stopping chocolate and hazelnut profiterole stack, with Nutella filling and crunchy hazelnut brittle.

Profiterole tower with dark chocolate and hazelnut topping

Strawberry éclairs

These light and airy strawberry éclairs are a fantastic summery twist on the classic chocolate. They're a little effort, but look stunning - they'll be a hit with adults and kids alike. You can get strawberries all year round now, but they're at their best from June until August, so make the most of them. Check out our strawberry recipes here for more inspiration.

Strawberry Eclair Recipe

Salted caramel profiteroles

Profiteroles are easier to make than they look. Especially using this simple recipe. Salted caramel adds a touch of luxury to the choux buns for a dinner-party dessert. Recipe from NAC restaurant in London. Try our other caramel recipes for baking here.

Salted Caramel Profiteroles Recipe

Parmesan and smoked garlic gougères

Check out these soft choux buns packed with nutty parmesan and smoked garlic cream. These impressive buns come from East London restaurant, Sapling. Use regular garlic if you can’t find smoked.

Cheese and Garlic Gougères Recipe

Caramel choux puffs

There are a couple of techniques involved here: for the choux pastry and caramel, but they aren’t really that tricky and you’ll end up with a seriously impressive pud. The empty, cooked choux buns can be frozen for a few months – defrost them and give them a blast in a warm oven to re-crisp before using.

Choux Pastry Cream Puff Recipe

Chocolate and hazelnut paris-brest

This impressive French patisserie is given a nutty twist with an indulgent Nutella filling. Serve over the festive season for a showstopping dessert.

A cake stand topped with a pastry dessert filled with a chocolate mousse

Tiramis-choux tower

This hybrid centrepiece is half profiterole, half tiramisu and sees balls of choux pastry stuffed with coffee-drenched ladyfingers and boozy pastry cream.

A Tiramis-choux tower on a cake stand with a green background

Smoked cod's roe choux bites

Impress your guests with these elegant smoked cod's roe choux bites from trendy North London restaurant, Pasero. Garnish with pickled red onions.

Pile of choux pastry balls filled with smoked cod roe mousse and topped with pickled red onion

Snowball choux bun tower

Make Edd Kimber's glazed choux bun tower for a dazzling Christmas Day dessert. Filled with coconut cream and finished with vanilla icing, it's as decadent as it is beautiful.

A tower of filled choux buns sitting on a white cake stand


Here's how to make a piping bag to make sure you get the filling into the choux buns without the mess.

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