Custom Choux Boxes

Inserts That Keep Every Piece in Place

The insert is the most important part of a choux box. For éclairs, a card insert with long grooves or cradles holds each one upright and apart. For buns, a card tray with round cut-outs keeps them in a neat grid. The insert should hold the base of the pastry, not the decoration, so the top stays untouched.

Food-contact grade board is available on request for inserts and bases that touch the pastry, and a greaseproof liner under each piece adds another layer for cream-filled items. A removable insert also helps staff, who can fill it on the counter and drop it into the box in one movement.

Think about how staff will fill boxes at the counter. A shallow base with low sides makes it easy to place pastries with tongs or a palette knife, while a deep base can make it awkward to set a delicate piece down without touching the glaze. Churros sold warm need a vented version, shown on our churro boxes with a dipping cup page.

Sizing Custom Choux Boxes

Measure your éclairs at their longest and widest, and the height to the top of the highest decoration. Classic éclairs are around 120 to 140 mm long, and many patisseries make shorter mini éclairs at around 70 to 90 mm. Allow a few millimetres around each piece in the insert and set the lid 10 to 15 mm above the highest point.

For buns, measure the diameter at the widest point and the height including any topping. For mixed boxes, size for the largest pastry and use cups or cut-outs sized to each type. If you sell in quantities of two, four and six, a set of boxes with the same width but different lengths keeps the range looking consistent.

If your menu changes from time to time, for example with a larger fresh fruit éclair, measure the biggest version you plan to sell. A box that suits all variations means you do not need to order a new size every time the menu changes. Our guide to measuring pastries for a box covers clearance above decoration.

Windows, Board and Finishes

A window lid shows the glazes and colours, which is often the best selling point of a choux box. Long windows that run most of the length of an éclair box look especially elegant. We keep a frame of board around the window so the lid stays stiff.

White board suits most patisseries and makes colours look fresh. Kraft board gives a more rustic, artisan feel. Matt lamination or a soft varnish gives a refined finish, and a small foil logo adds a touch of luxury that suits fine pastry.

A window film that sits slightly away from the pastry avoids condensation marks on cold, cream-filled pieces. We set the window in the lid rather than the side for this reason, so customers look down onto the glaze as they would in the cabinet. The same film is used on our bakery boxes with a clear window for cakes and tarts.

• Long window lids that show the glaze
• White board for fresh, bright colours
• Kraft board for an artisan look
• Matt finish with a small foil logo

Who Orders Choux Boxes

Patisseries and French bakeries, dessert cafés, hotel pastry kitchens, wedding cake and dessert table makers, and online pastry brands offering local delivery all use choux boxes. Some bakeries also use them for other long pastries, such as mille-feuille, financiers or churros, with an insert adjusted to the shape.

Event caterers order single éclair boxes as elegant favours, sometimes with names or a date printed on the lid, which turns a pastry into a personal gift.

Online pastry brands offering local delivery tend to choose sturdier board and a sticker seal, so the box survives a courier bag and arrives clearly unopened. Upload the logo through the free proof request and we will place it on the lid beside the window.

Measure Your Longest Éclair With Its Topping On

Choux boxes are cut to the pastry, so the figure we need is the longest éclair you sell, measured with its glaze, fruit or gold leaf in place, plus the height to the top of the tallest decoration. Decide the counts you sell, usually two, four and six, and we keep the width the same across them so the range looks like one set on the counter.

Say which pastries sit directly on board, so the insert can be food-contact grade on request, and whether a window runs along the lid. Send those details with your artwork and the quantity, and a custom quote comes back by email within one working day, with minimums quoted per job. The free proof shows the box, the insert and the window. Production takes 4–7 working days after approval and the flat-packed boxes arrive by free tracked delivery to UK mainland addresses in 2–3 working days. Misprints or transit damage reported within 10 days are put right with a reprint or refund. Tarts and entremets from the same kitchen usually go in dessert boxes with a deeper insert quoted alongside.