To provide a method for producing a choux pastry shell, in which the choux pastry shell excellent in taste and texture can be produced by a simple means without using a special raw material.

Choux pastry dough is prepared by heating/boiling water, and oils and fats (A), adding grain flour to the boiled mixture, further adding eggs, and oils and fats (B) to the grain flour-added mixture, and mixing them. The prepared choux pastry dough is baked according to an ordinary means to obtain the choux pastry shell excellent in taste, melt-in-the-mouth and juicy feeling. Choux confectionery can be obtained by using the obtained choux pastry shell. Butter or milk fat is used particularly as the oils and fats (B) to impart suitable tastes effectively to the choux confectionery.