Choux Pastry (Bur Shuu) Pâte à Choux عجينة الشو

Choux Pastry (Bur Shuu) عجينة الشو

Choux Pastry

We owe this recipe to Jacques Pepin, one of our all-time favourite chefs. We were enamored by his “Swimming swans in raspberry sauce with a caramel cage”. Who wouldn’t be?

Our first attempt at making choux pastry was a few years ago when we were hosting an iftar party at our home. We did not attempt to make the swans but the eclairs and profiteroles were a hit with our guests. Luckily for us, none of our guests had tasted freshly baked choux pastry before. The pastry starts to soften as soon as it is filled, and the longer it sits, the soggier it becomes. This explains why our choux pastry tasted so fresh and puffy.

This is one post that both of us thoroughly enjoyed and had a lot of fun with all the different variations that we present to you. We still had several other ideas we wanted to share, but we had to stop somewhere. We hope this post excites you and gets you motivated to try it out. Have fun!


Video without music:

Print Recipe

Print Recipe with Photos



(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements


Choux Pastry:

  • 1 cup (237 mL) Milk
  • 1 tsp (5 mL) Granulated white sugar
  • ¼ tsp (1.25 mL) Salt
  • ¼ cup (63 mL) Unsalted butter (softened)
  • 1 cup (140 g) All-purpose (plain) flour
  • 4 Large Eggs
  • 1 egg or a little milk for egg wash




Steps for preparing the choux pastry

  1. Boil the milk, sugar, salt and butter, using medium heat. Take off the heat when it comes to a boil.
  2. Put the flour in, all at once, and mix vigorously.
  3. Place back on the heat. Use medium heat to dry the dough for two minutes.
  4. Let the dough cool down for 10 minutes. Add the eggs one at a time (beat the eggs if you wish).
  5. Mix until well combined.
  6. Use two spoons to shape into round mounds, or a piping bag to make different shapes (profiteroles, eclairs, swans…)
  7. Brush with egg wash for a nicer colour.
  8. Use powdered sugar for the grooved ones since the brush will flatten them.
  9. Bake at 370°F/188°C for 40 minutes. Do not open the oven door during baking or they will deflate.


The dough before the addition of eggs


Use four eggs


The dough


Ready for baking


Choux Pastry


Choux Pastry


Choux Pastry


Choux Pastry


Eclair with pastry cream & chocolate ganache

  1. Fill the eclair with pastry cream.
  2. Dip in chocolate ganache.
  3. Dust cocoa powder on one end
  4. Dust icing sugar on the other end


Eclair with pastry cream & chocolate ganache


Eclair with pastry cream & chocolate ganache


Eclair with pastry cream & chocolate ganache


Eclair with tuna mousse


Choux Pastry


Choux Pastry


Choux Pastry


Profiterole with egg salad


Profiterole with pastry cream & chocolate ganache


Profiterole with ice cream, chocolate ganache & caramel sauce


The aftermath


Swans floating on a chocolate lake in falling snow


Swans floating on a chocolate lake in falling snow


Bur Shuu


Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh



(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)


Bur Shuu:

  • 1 koob (237 mL) Caano
  • 1 qy (5 mL) Sokor cad
  • ¼ qy (1.25 mL) Cusbo
  • ¼ koob (63 mL) Buuro aan cusbo lahayn (la jilciyay)
  • 1 koob (140 g) Bur cad
  • 4 Ukun , Weyn
  • 1 Ukun




Diyaarinta burka shuu

  1. Caanaha, sokorta, cusbada, iyo buurada dab dhexdhexaad ah saar ilaa ay ka karaan. Dabka ka qaad.
  2. Burka hal mar ku wada dar, si fiicanna u walaaq.
  3. Dabka ku celi. Ku kari dab dhexdhexaad ah muddo laba daqiiqo ilaa uu cajiinka ka qalalo.
  4. Cajiinka dhig ha qaboobo muddo 10 daqiiqo. Ukunta hal hal ugu dar (ukunta garaac haddaad rabtid).
  5. Ukunta si fiican ugu qas.
  6. Laba qaaddo isticmaal inaad warwareeg ka dhigtid, ama bacda qurxinta isticmaal inaad noocyo qurux ka dhigtid.
  7. Ukun la garaacay korka ka mari, si ay u gaduutaan una sii qurxoonaadaan.
  8. Sokor shiidan ku shub kuwa naqshadda leh. Buraashka naqshadda ayuu baabi’inaayaa.
  9. Ku dub foorno la sii kululeeyey 370°F/188°C muddo 40 daqiiqo. Foornada ha furin muddada aad dubeysid, haddii kale hawada ayaa ka baxeysa weyna isku dhici doonaan.


Cajiinka inta aan ukunta lagu darin


Afar ukun isticmaal




Waa u diyaar in la dubo


Bur Shuu


Bur Shuu


Bur Shuu


Bur Shuu


Ekleer kareemo iyo shukulaato leh

  1. Ekleerka kareemo ku buuxi
  2. Dusha ganaash shukulaato ku rid.
  3. Kakaaw dhinac ku shaqshaq
  4. Sokor shiidan dhinaca kale ku shaqshaq


Ekleer kareemo iyo shukulaato leh


Ekleer kareemo iyo shukulaato leh


Ekleer kareemo iyo shukulaato leh


Ekleer oo tuuna shiidan leh


Bur Shuu


Bur Shuu


Bur Shuu


Brofitarool oo insalaaddo ukun leh


Brofitarool kareemo iyo shukulaato leh


Brofitarool jalaato, shukulaato, iyo karameel leh


Meeshuu maray Alle idinma marsiiyo


Balamboolo shukulaato dul sabbeynaysa


Balamboolo shukulaato dul sabbeynaysa


Pâte à Choux

Nous devons cette recette à Jacques Pépin, un des nos chefs favoris. Nous avons été enchantés par ses “Cygnes nageant sur un coulis de fraise avec une cage en caramel”. Comment ne pas l’être?

Nous avons réalisé notre première tentative de pâte à choux il y a quelques années alors que nous organisions une fête d’iftar à la maison. Nous n’avons pas tenté les cygnes mais les éclairs et les profiteroles ont eu beaucoup de succès auprès de nos invités. Aucun de nos invités n’avait jamais goûté de pâte à choux faite maison auparavant non plus. La pâte commence à ramollir dès qu’elle est garnie, et plus elle attend plus elle ramollit. Ceci explique pourquoi nos gâteaux sont toujours frais et moelleux.

C’est une recette que nous avons tous les deux beaucoup appréciés de réaliser et nous nous sommes amusés avec toutes les différentes variations que nous vous présentons. Nous avions d’autres idées à partager mais nous avons du faire un choix. Nous espérons que cette recette vous enthousiasmera et vous motivera pour l’essayer. Amusez-vous bien!


Vidéo sans la musique:

Imprimer la Recette

Imprimer la Recette avec Photos



(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras


Pâte à choux:

  • 1 mesure (237 mL) de lait
  • 1 cc (5 mL) de Sucre blanc en Poudre
  • ¼ cc (1.25 mL) de Sel
  • ¼ mesure (63 mL) de Beurre Doux (ramolli)
  • 1 mesure (140 g) de Farine Blanche
  • 4 Gros Oeufs
  • 1 oeuf ou un peu de lait pour la dorure




Étapes de préparation de la pâte à choux

  1. Faire bouillir le lait, le sucre, le sel et le beurre, à feu moyen. Enlever du feu dès les premiers bouillons.
  2. Verser la farine, en une fois, et mélanger vigoureusement.
  3. Remettre sur le feu. Faire sécher la pâte deux minutes à feu moyen.
  4. Laisser la pâte refroidir 10 minutes. Ajouter les oeufs un à la fois (battre chaque oeuf si vous le souhaitez).
  5. Mélanger pour bien combiner.
  6. Former les choux avec deux cuillères, ou une poche à douilles pour les différentes formes (profiteroles, éclairs, cygnes…)
  7. Brosser les oeufs avec la dorure pour donner de la couleur.
  8. Utiliser du sucre glace pour les choux rainurés, la brosse les aplatirait.
  9. Cuire 40 minutes à 370°F/188°C. Ne pas pas ouvrir la porte du four pendant la cuisson ou les choux se dégonfleront.


La pâte avant d’ajouter les oeufs


Utiliser quatre oeufs


La pâte


Prêts pour la cuisson


Pâte à Choux


Pâte à Choux


Pâte à Choux


Pâte à Choux


Éclair à la crème pâtissière & ganache

  1. Fourrer l’éclair de crème pâtissière.
  2. Tremper dans la ganache.
  3. Saupoudrer de cacao en poudre d’un côté
  4. Saupoudrer de sucre glace de l’autre


Éclair à la crème pâtissière & ganache


Éclair à la crème pâtissière & ganache


Éclair à la crème pâtissière & ganache


Éclair à la mousse de thon


Pâte à Choux


Pâte à Choux


Pâte à Choux


Profiterole à la salade d’oeuf


Profiterole à la crème pâtissière & ganache


Profiterole à la glace, ganache et sauce au caramel


Les restes


Cygnes flottant sur un lac de chocolat sous la neige


Cygnes flottant sur un lac de chocolat sous la neige


عجينة الشو

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور


كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل

عجينة الشو
حليب كوب 1
سكر ابيض ملعقة صغيرة 1
ملح ملعقة صغيرة ¼
زبدة غير مملحة كوب ¼
طحين ابيض متعدد الأغراض جم 140
بيض 4
بيض 1


طريقة التحضير:


يغلى الحليب، السكر، الملح والزبدة على نار متوسطة، يرفع عن النار عندما يصل الى درجة الغليان -1
يضاف الطحين (الدقيق) دفعة واحدة ويخلط جيدا -2
يوضع على النار من جديد. تستخدم نار متوسطة لتنشيف العجينة لمدة دقيقتين -3
تترك العجينة تبرد لمدة 10 دقائق، ثم يضاف البيض واحدة واحدة -4
تخلط العجينة جيدا -5
تستعمل ملعقتين لتشكيل العجينة او كيس حلواني لعمل اشكال احلى -6
تدهن بالبيض المخفوق للحصول على لون ذهبي -7
يرش سكر مطحون على الأشكال المزخرفة -8
تخبز على درجة حرارة 188 د.م. (370 ف) في فرن مسخن مسبقا لمدة 40 دقيقة. لا يفتح باب الفرن خلال عملية الخبز لتجنب هبوط الشو -9


العجينة قبل اضافة البيض


تضاف 4 حبة بيض




جاهزة للخبز


عجينة الشو


عجينة الشو


عجينة الشو


عجينة الشو


اكلير بالكريم باتيسري والشوكولاتة

يحشى الاكلير بكريم باتيسري -1
يغمس في جناش الشوكولاتة -2
يرش ككاو على طرف -3
يرش سكر مطحون على الطرف الآخر -4


اكلير بالكريم باتيسري والشوكولاتة


اكلير بالكريم باتيسري والشوكولاتة


اكلير بالكريم باتيسري والشوكولاتة


اكلير مع موس سمك التونة


عجينة الشو


عجينة الشو


عجينة الشو


اكلير مع سلطة البيض


بروفترول مع سلطة البيض


بروفترول مع ايس كريم وشوكولاتة


مطرح ما يسري يمري


حلوى بجع الشو


حلوى بجع الشو







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30 Responses to Choux Pastry (Bur Shuu) Pâte à Choux عجينة الشو
  1. um asmaa
    October 28, 2013 | 4:53 am

    asalaamu caleykum walaalaheyga qhaaligoow dhamaantiin wamahadsantihiin niyadiin allaah niiyeelo meeshiika oomantihiin allaah haniiga waraabiyo idinka iyo intaajeceshihiinba walaal runtii wax aaduquruxbadanwaaye inshaa allaah waatijaabindoona shukrran calaa waxqabadkiina wanaaga quruxda badan jazaakallaahu kheyrakum waqeerjamicmuslim

    • A&L
      October 28, 2013 | 2:09 pm

      Walaasheenna qaaliga ah waan ku faraxnay faalladaada iyo ducadaada. Waxaan rajaynaynaa inaad jeclaatid markaad samaysatid. Qayr ayaan kuu rajaynaynaa.

  2. xamdi sweden
    October 28, 2013 | 12:45 pm

    Masha Allah, aad ayaa aga helay muuqaalkiisa. inuu mac yahay cid diidan ma leh. kk

    waan isku dayi doonaa, wan aga mahad celinaa

    waxa idin weydiin laha,.
    mustaqbalka ma laga yaaba in aad Buug ka sameesan, oo adinka qoray, cuntooyinka iyo sawirkiisa. taas maku tala jirtaan.

    thnks mar walbo, cuntooyinkiina macan, waana mid aan ka faa,ideesano mar walbo. la,aantiina abaar

    • A&L
      October 28, 2013 | 2:15 pm

      Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay faalladaada. Hadduu Eebbe idmo hawshaas waan geli doonnaa.

  3. deeqa
    October 28, 2013 | 3:08 pm

    A sc Mansha Allah ilaah ha idin xafido aad uu uquruxsanyahay insha Allah wan baroobeynaa

    • A&L
      October 28, 2013 | 10:25 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Mahadsanid walaasheenna. Nala socodsii haddaad jeclaatid.

  4. Umu Hamim
    October 28, 2013 | 9:19 pm

    Asselamu Aleykum

    Mash’allah, it is an excellent work. I am your number one fan.
    Thank you again for making us good cooks.

    • A&L
      October 28, 2013 | 10:26 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank very much for being a great fan. We wish you all the best.

  5. Amira
    October 29, 2013 | 1:57 am


    • A&L
      October 30, 2013 | 12:32 am

      Much appreciated!

  6. Aliah
    October 29, 2013 | 6:15 am

    Marka hore Illaha mahad iskaleh waa ku mahadsan tihiin cuntooyinka kala nooca ah aad soo galisan muqaalkiisa aad iyo aad ayuu uqurux badan yahay waan isku dayi doona hadu Alla idmo

    Thank you

    • A&L
      October 30, 2013 | 12:34 am

      Aad iyo aad ayaa ugu mahadsan tahay faallada fiican aad inoo soo qortay. Waxaan rajaynaynaa inaad jeclaatid.

  7. umu faisa
    October 29, 2013 | 7:31 am

    ASC walaalahayga qaaliga ah aad ayan idin salamay shaqadaan aad haysin na alaha nila garab galo,,, waxan rabay inaan idin waydiyo gooob cunto ma leedihin oo macaamishu imaan karto,, waxaan idin rajaynya caafimad iyo cimri daraar. wswrwb

    • A&L
      October 30, 2013 | 12:38 am

      Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay faalladaada. Maqaayad maqabno, goobta keliya aan qabno waa

  8. Suham Al Rakabi
    October 29, 2013 | 12:15 pm

    Thank you once again for yet another amazing recipe. You can’t imagine how many websites I used to visit until I found yours. I now have no desire to look elsewhere as I know it is here where only the best tried and tested recipes are found.

    I have passed on your website to my daughter who is now equally addicted. She is new to cooking and she loves your recipes and accurate step by step guides.

    Believe it or not, we spend a fair bit of time each day discussing how wonderful you are and how we can’t wait for the next recipe to be posted!

    God bless you both, I truly wish you happiness and joy in everything you do as that is exactly what you have given me.

    Arguably your biggest fan, Suham

    • A&L
      October 30, 2013 | 1:30 am

      Thank you so much for your wonderful comment and awesome compliments. We are very pleased you like it so well, and we thank you for your support. It is really a pleasure to know that we made you happy by what we post. We wish you and your daughter all the best. Cheers!

  9. Ayaan Abdullahi Ali
    October 29, 2013 | 1:16 pm

    illah kheyr badan ha idin siiyo walayal, wax qamiir ah ama xiita baking powder kuma daraya sow maha? mahadsanidiin.

    • A&L
      October 30, 2013 | 1:34 am

      Adigana qayr badan oo aan dhammaan ayaan Eebbe kaaga baryaynaa.

      Ukunta ayaa kicin doonta; qamiir looma baahna. Mahadsanid walaal.

  10. Fowzia
    October 29, 2013 | 11:15 pm

    Assalaamu Calaykum,waxaad i soo xasuusiseen waayo waayo waxaan daawan jirey Julia Child iyo Jacques Pepin,waxaan ka daawan jirey Public tv weekend walba,MaashaAlaah sawirada kaliyaa laga dhargayaa lol.

    • A&L
      October 30, 2013 | 2:03 am

      Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay xiriiriskaada.

  11. Hibaq
    October 30, 2013 | 5:49 am

    mashallah, maxaa ka qurux badan cunadaan inee macaantahayna shaki kuma jiro maxaa yeelay somaalida horey waxe utiri “waxii aragooda kudeeqa ayaa uuntoodana ku deeqdaa” ajar iyo xasanaad rabi ha idiin siiyo aduunkana qeer u dhami aqirana janadii fardowsa ayaa rabi idinka baryay.

    • A&L
      October 30, 2013 | 10:54 pm

      Aamiin walaal. Aad iyo ayaad ayaan ugu riyaaqnay faalladaada iyo ducadaada. Mahadsanid walaal.

  12. sadiya
    November 2, 2013 | 8:45 pm

    walaal waan idin salaamay salaamu laahi caleek waxaan donaan adinkoo aad umahad san crossantskan oo latarjumay mahad sanid

    • A&L
      November 2, 2013 | 8:47 pm

      Waa ku mahadsan tahay salaanta wacan. Hadduu Eebbe idmo waan soo gelin doonnaa sida korosaanka loo sameeyo.

  13. bureeqa
    November 11, 2013 | 6:21 pm

    Thank you very much brother,sister you guys make me a good
    cook,mashallah,I will try this recipe so thanks.

    • A&L
      November 11, 2013 | 9:58 pm

      We are happy we could help. Let us know how you like it.

  14. Jasmin
    December 21, 2013 | 12:43 pm

    Salam o 3alekom
    I was just wondering is it pastery cream in the swan choux pastery?
    Would love to get an answer, love ur page btw keep up the good work
    MashAllah 3alekom

    • A&L
      December 23, 2013 | 11:10 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      We used whipping cream for the swans. Thank you so much for your kind comment.

  15. Zeyna
    January 10, 2014 | 6:02 pm

    Mashallah! C’est génial ! I never new that you can make it savory. And the swans are killers !

    • A&L
      January 14, 2014 | 9:20 pm

      Thank you for stopping by and leaving a comment.

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.