Profiteroles & Éclairs in Bracknell
Choux buns, profiteroles and éclairs, filled on the day you collect them. The pastry is cooked twice — once in a pan, once in the oven — and raised by nothing but its own steam, which is what makes it hollow.
That is also why they cannot be made ahead: a filled bun softens from the inside within hours. Quoted per box, and delivered across Berkshire from £30.
What does a box cost?
| Item | Price |
|---|---|
A box of choux buns Filled the day they are collected, because that is the only day they are crisp As many as you need | Quoted per box |
A profiterole tower Built on the day and eaten the same day — it cannot stand overnight For a table rather than a slice | Quoted per order |
French mini macarons Delicate almond meringue cookies with a smooth cream filling Each | £3 |
Quoted per box rather than listed, because a box is a count of several things. The gift box page covers what else goes in one, and the prices page has everything with a fixed figure.
Order choux pastry
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
Why is choux the one pastry cooked twice?
Because the first cooking is what makes the second one work. Flour beaten into boiling water and butter gelatinises the starch, turning it into a paste that can hold a great deal of egg; the egg then holds a great deal of water. In the oven that water turns to steam, inflates the paste from inside, and the shell sets around the hole it has made. No raising agent is involved anywhere.
It is also why choux fails loudly rather than quietly. Too little egg and it will not rise; too much and it spreads; open the oven early and the steam escapes and the buns collapse into discs. There is no fixing a collapsed batch — they are baked again rather than rescued, which is the honest reason good choux costs what it does.
How long do they actually keep?
Filled, a few hours at their best and one day at a push. The shell is crisp and the cream is wet, so moisture moves from one into the other from the moment they are put together — by the next morning the top is leathery rather than crisp. Keep them cold and eat them the day they arrive; this is not a dessert that rewards planning ahead.
That makes them the opposite of the layered cakes this kitchen is known for, which genuinely improve on their second day as the layers soften. The layered cakes explains that, and the cake care page has how to keep everything else.
Is a profiterole tower a good idea for a wedding?
It looks magnificent and it has a short life. A croquembouche is choux buns glued into a cone with hot caramel, and caramel is sugar that has been persuaded not to crystallise — it starts absorbing moisture from the air immediately. Within a few hours the join between the buns softens and the structure settles; in a warm marquee, faster.
So it is built at the venue, shortly before it is served, or it is not built at all. That is a real logistical commitment rather than a delivery, which is why the alternatives page lists it among the things worth knowing the truth about before you fall in love with the photograph.
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.