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The number of puffs this recipe makes will depend on the size you pipe the pastry.

  • Makes/Serves
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • 30 mins
  • Oven Temperature
  • 200oC
  • Oven Setting
  • Fan Forced
  • Freeze
  • Yes


  • 1 qty Choux Pastry
  • 1 tsp fresh rosemary, roughly chopped
  • 1 tsp poppy seeds
  • 1 tsp sesame seeds


  1. Make the choux pastry batter.
  2. Preheat the oven with 2 racks.
  3. Line 2 x 40cm baking sheets with baking paper.
  4. Transfer the batter to a pastry bag fitted only with a coupler (no tip or coupler is needed as long as the opening of the pastry bag is only 1¼ cm).
  5. Holding the tip of the bag about 2½ cm above the baking sheet, pipe the dough onto the prepared pans, forming mounds 2½cm in diameter and 1cm high, placing each mound about 2½ cm apart. (About 40 should fit on each baking sheet.)
  6. Use water-dampened fingers to round off the top of each puff.
  7. Using a pastry brush, lightly brush the choux mounds with the egg wash.
  8. Sprinkle the choux alternately with the poppy seeds, sesame seeds, and rosemary.
  9. Bake the choux for 12 minutes.
  10. Reduce the heat to 190°C.
  11. Remove one baking sheet at a time from the oven and carefully pierce the side of each puff with a wooden or metal skewer to let any steam and moisture escape.
  12. Return quickly to the oven, rotating the direction of the baking sheet, and repeat with the second baking sheet.
  13. Bake until the puffs are golden and just beginning to brown, 10 to 15 minutes more.
  14. The puffs should be firm on the outside and not sticky or doughy on the inside.
  15. Cool the puffs on a wire rack.
  16. The puffs can be frozen in a rigid airtight container for up to 3 weeks.


This recipe has no variations