Great British Bake Off, week two.

Jaffa and drizzle after an epic start to the new series did week 2 (biscuit week) do it for you? What ever your opinion our partnership with the very famous Betty’s continues this week with Choux Pastry, over the next 3 weeks we’ll be guiding you through the process of assembling the perfect Croque en Bouche

To kick things off this week’s video will guide you the process of having the perfect Choux. Next week we’ll cover piping, and the week after will see us spinning sugar, Enjoy!


  • 130ml water
  • 130ml whole milk
  • pinch of caster sugar
  • pinch of salt
  • 110g butter, cubed
  • 140g plain flour
  • 3 eggs (medium), beaten


  1. Place the water, milk, sugar and salt together in a heavy based pan over a moderate heat. Add the butter and bring to the boil.
  2. As the liquid comes up to the boil, remove from the heat and stir in all the flour in one go. Using a large spoon, beat quickly until all the flour is combined and a thick paste forms.
  3. Return to the heat and cook for a further 1-2 minutes until the paste forms a cohesive ball, dries out and comes away from the sides of the pan.
  4. Remove from the heat, place into a mixing bowl and allow it to cool slightly for a few minutes.
  5. When cool, gradually add the egg a little at a time, beating after each addition. Continue until you get a dropping consistency and a stiff batter has formed (you may not need all of the egg).

Sumptuous Choux – Bettys Top Tips

Chop Chop

Chop up the butter so it melts faster.

Large chunks reduce the temperature of the liquid and will mean more evaporation – this will change your recipe.

Chute the flour in quickly.

Slowly bring it all together.

Stir it Up

Use a high temperature and keep the mixture moving to create a ‘choux ball’.

Look for a residue of flour sticking to the bottom – this means it’s cooked out.

‘Paint’ the bowl with the mixture. This cools the mix to the right temperature to add the egg.

Add eggs gradually. Otherwise you’ll saturate the mixture and the egg will sit on the surface.

Look for a fluid consistency.

Helping Hands

Use a damp tea towel as your extra pair of hands – it secures your bowl while you’re mixing.

Use an electric mixer to add ¾ of the egg (adding a little at a time). Then switch to a wooden spoon –this will help you feel the consistency and work out when the batter is formed.

When the mixture grips the bowl, add more egg.

Egg is nature’s ingredient. It’s about how the mix is behaving, not what the recipe says. You may need more or less.

To tell if your choux is ready, lift the mixture out of the bowl on a spoon. You’re looking for an elongated ‘V’ shaped tear.

For more information visit

Bettys Choux Pastry