Custom Choux Boxes
Custom choux boxes from 100 — long eclair boxes, profiterole trays and two-part gift boxes with inserts that hold each piece apart, so the glaze and the cream arrive untouched.
Cream filling, a shiny glaze and nothing allowed to touch it
- Board
- Cardstock SBS 18–24 pt food grade with aqueous inside coating; wrapped chipboard for gift bases
- Formats
- Long single-row eclair box, grid box with lid, two-part gift box, tray with sleeve
- Insert
- Cut card channels or round pockets drawn to each pastry; grease-resistant liner
Order online
Order choux boxes
Starting from $1.20 per unit
Printed to your artwork or plain, sold in runs of 100 up to 5,000 units per product online. Freight to the US, UK, Canada and Australia is inside the price.
How an online order runs
- Add the units you needThen check out with your delivery address. Add other products to the same order on the way.
- A digital proof comes backLaid on the dieline, before anything prints. Change it as often as you need.
- Pay once you approve itPay by PayPal invoice or bank transfer after you approve your digital proof, or cash on delivery in the US and Canada.
- We make it and ship it deliveredYour delivery date is confirmed with the proof, against the spec and your fill date. Freight and customs are handled on the way to you.
Another size, board or finish, or more than 5,000 units? Send the spec for a price instead. Freight by market and our terms cover delivery and remakes.
Get a price for Choux Boxes
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- Free dielineThe flat drawing comes with the quote, before you commit.
- Proof before pressNothing is printed until you have seen it laid on the dieline.
- Die kept for reordersTooling is paid once. Every reorder skips straight to press.
- Quoted in four marketsUS, UK, Canada and Australia, in the delivery currency.
Laying out the pastries before the box is drawn
We start from the pastry, not the box. An eclair is long and narrow and is set in rows; profiteroles and cream puffs are round and set in a grid; a Paris-Brest is a ring that needs its own square. Send us the length, width and finished height of each piece, including the topping, and we draw the insert to those numbers with a few millimeters of air on every side.
The height that matters is the highest point of the decoration. A chocolate shard or a piped rosette that stands above the glaze sets the depth of the whole box.
Four formats for four kinds of choux
| Long single-row box | Three to six eclairs side by side; slim enough to slide into a bag |
|---|---|
| Grid box with lid | Six, nine or twelve profiteroles or puffs in a cut card insert |
| Two-part gift box | Base and separate lid, deep enough for tall decoration; for patisserie gifts |
| Tray with sleeve | Printed open tray slid into a sleeve; quick to pack at a busy counter |
The insert holds each piece by its base
Our guide to inserts that hold a product covers how the cut is measured and why a loose fit is worse than no insert at all.
- Cut card inserts hold the pastry by its sides, low down, so the glaze on top is never touched.
- Each eclair sits in its own channel; each puff in its own round pocket.
- A grease-resistant liner under the pastries stops cream and butter showing through the board.
- Inserts lift out in one piece, so the pastries can be served straight from the tray.
How a choux box differs from a macaron box
Macarons are small, flat and sturdy enough to stand in a tube or a tight row. Choux pastries are taller, softer and finished on the top surface, so they need a deeper box, more space between pieces and an insert that grips from below. Where a patisserie sells both, the same print runs across both shapes, and our macaron boxes with cradles take the shells while the choux box carries the cream pastries.
Tell us whether the pastries leave the shop chilled. A box that goes straight into a fridge needs a board that will not soften from condensation.
Board, coating and finishes
Most choux boxes are made in food-grade folding cardstock with an aqueous coating on the inside, which resists grease without a plastic film. Two-part gift boxes use a heavier board or a wrapped chipboard base for a box that will be handed over as a present. Outside, the finish is yours: full color, a single foil logo, a soft-touch coating or an embossed name on a plain white or pastel board.
A window over the pastries is possible on the lid of a grid box. We set it back from the edge and keep it clear of the tallest decoration so the film never sits on a glaze.
Getting choux from the counter to the table
Choux is at its best within hours, and the box is often what decides whether it gets there. The pastry should be boxed only once the glaze has set, so it does not print onto the insert. A long eclair box is carried flat, so we put the opening on the top rather than the end, and the customer never has to tilt it to take a pastry out.
For orders that travel further, such as a box for a dinner party or a delivery to an office, the grid box can take a thin sheet of greaseproof paper over the pastries and a printed band that holds the lid down. Neither touches the decoration. A carry bag sized to the box keeps it level on the way, which matters more than any feature of the box itself.
- Box the pastries after the glaze sets, not before.
- Carry long boxes flat; the opening sits on top for that reason.
- Use a band to hold the lid on boxes that will travel.
Choux Boxes — specification
The rows that are specific to this build first, then what applies to every job we run. Anything not listed is a question, not a limit — send the brief.
This build
- Board
- Cardstock SBS 18–24 pt food grade with aqueous inside coating; wrapped chipboard for gift bases
- Formats
- Long single-row eclair box, grid box with lid, two-part gift box, tray with sleeve
- Insert
- Cut card channels or round pockets drawn to each pastry; grease-resistant liner
- Depth
- Set by the highest point of the decoration, plus clearance
- Window
- Optional lid window, kept clear of glaze and toppings
- Full color, foil, emboss or soft-touch outside; plain inside
- Minimum
- 100 choux boxes per size
On every job
- Print process
- Flexo in one to six colors, printed on the outer face only and before any lining goes on.
- Color
- Food-safe inks throughout. Kraft mutes color; a white board or liner is needed for anything photographic.
- Tolerance
- Cutting plus or minus 1 mm, and fit confirmed by filling a plain sample from your own kitchen or line.
- Tooling
- A cutting die per size, kept. Molded pulp needs a tool per shape, which is a longer lead and a larger one-off.
- Food contact
- Every board food-contact grade, with grease resistance built into the sheet and never a PFAS treatment.
- Sustainability
- Aqueous linings and unlined boards repulp with ordinary paper. PE-lined cups need cup collection, and we say which you have.
- Artwork
- Vector PDF or AI, 3 mm bleed, 4 mm safe area, fonts outlined. We check every file and send a proof before press.
- Dieline
- Supplied free with the quote, before you commit. Yours whether or not you order.
- Sample
- A plain unprinted sample at the finished size on request, for fit and construction.
- Reorders
- Skip the tooling and go straight to press at a lower unit price.
- Lead time
- Quoted with the price against your fill date rather than promised before we have seen the spec.
- Markets
- United States, United Kingdom, Canada, Australia — priced in the delivery currency, freight included.
Boards and films we build choux boxes on
Food packaging is chosen for what the food does to it: grease, steam, heat and time. Every board here is food-contact grade, and none of them uses a PFAS treatment for grease resistance.
Food-grade virgin board
Bleached board made for direct food contact. Clean, bright, no recycled fiber and no mineral-oil risk from recovered paper.
14–24ptGrease-resistant board
Resistance built into the sheet rather than sprayed on. Holds fries, pastry and butter without darkening. PFAS-free.
16–24ptPE-lined cupstock
Board with a polyethylene film for hot and cold liquid. Microwave-safe for reheating; recycled only where cup collection exists.
260–350gsmAqueous-lined cupstock
A water-based lining instead of PE. Repulpable in ordinary paper recycling in more places, and compostable; a slightly shorter hold time.
260–320gsmGreaseproof and glassine
Dense, calendered paper that resists fat through the fiber. Wraps, liners and interleaves; breathable, so pastry stays crisp.
30–55gsmFood-grade corrugated
E and B flute with a food-contact liner, vented where steam has to leave. Pizza, catering and anything hot and heavy.
E and B fluteMolded pulp and bagasse
Fiber pressed into a shape. Holds heat, resists grease with no lining, composts, and takes only an embossed or one-color mark.
Molded to shapeRecycled board
Post-consumer fiber. Used for outers, sleeves and anything that does not touch food directly — not for direct contact.
Non-contact onlyNot sure which? Say what goes in it and where it is sold — the material follows from that. Our notes on recycled, recyclable and compostable cover which claims each stock can honestly carry.
- 01
Send what you have
A dimension, a photograph beside a ruler, or the product itself. No technical drawing needed — that part is ours.
- 02
We quote and draw
A price, a dieline and a date come back together. If a different build would suit the product better, that is in the reply too.
- 03
Approve the dieline
The flat drawing is yours to check: which panel is the front, where the folds fall, how deep the cavity really is.
- 04
Artwork on the dieline
You place your design on the flat we sent, or we place it for you, and you see a proof before anything goes to press.
- 05
A sample if you want one
A plain unprinted sample at the finished size shows fit and construction — the things a drawing cannot.
- 06
Cut, printed, shipped
The die is cut once and kept, so every reorder skips the tooling and goes straight to press at a lower unit price.
Format
Vector PDF or AI where possible. Raster artwork at 300dpi at final size, in CMYK.
Bleed
3 mm past every trim line, so a fraction of drift on the cutter never leaves a white edge.
Safe area
Keep type and anything important 4 mm inside the cut and away from every fold.
Color
Convert to CMYK before sending. Uncoated stock prints lighter; a spot color is the only exact match.
Fonts
Outline them or supply the files. A missing font substitutes silently and the proof will not match.
Barcodes
On a light, matte, unvarnished patch with the quiet zone clear — a code on gloss fails the scanner.
Not set up that way? Send it anyway — fixing a file is a short conversation, and we check every one before press. Our guide to preparing print files covers each point.
Food finishes are limited by what may touch food, and that is the point.
Food-safe inks
Printed on the outer face only. Every food pack we make uses them, laminated or not.
Uncoated kraft
No coating at all. Breathable, so pastry stays crisp, and it takes one or two colors.
Aqueous varnish
Scuff resistance without a plastic film, so the pack still repulps.
Molded emboss
A logo pressed into pulp or bagasse. No ink, nothing to rub off, and it survives grease.
Grease-resistant face
Not a finish you can see. It is in the sheet, it is PFAS-free, and it is why the print stays clean.
Matte lamination
Available on outers and sleeves that never touch food — a cake box lid, a carrier, a gift sleeve.
Not sure which suits the shelf it sells from? Say where the product is sold and we suggest one — our notes on specialty finishes show them on real boxes.
Sizing food packaging around a portion, hot: choux boxes
Food is sized by serving, not by dimensions, and it is served hot, heaped and in a hurry. Send us the portion — or better, the box you use now with the food in it — and we size to how it is actually filled.
- Portion, heaped
- Fries, popcorn and salad are served above the rim. A box sized to a level fill looks mean and spills in a bag.
- Lid clearance
- Enough that a loaded burger or a topped cake does not touch the lid. This is the single most common complaint about a food box.
- Venting
- Hot food steams. Vents in the lid keep pastry and fries crisp; a sealed box is right only for cold food.
- Grease path
- Where the fat sits decides the board. Say if the food is fried, buttered or sauced, and whether it is held for minutes or an hour.
- Stacking in a bag
- Delivery boxes are stacked five high on a bike. The lid has to hold the box above it off the food below.
- Sample fill
- A plain box filled from your kitchen settles the size in one try, and we send one before the run.
Not sure your numbers are right? Send the product dimensions rather than the box dimensions and we work the box out — the full method is in our guide to measuring for a box.
Interactive · five steps · no sign-up
Build your Choux Boxes in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about choux boxes? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
How many eclairs fit in a choux box?
As many as you sell together. Long single-row boxes usually hold three to six eclairs, and we draw the length to your pastry.
Will the lid of a choux box touch the glaze?
No. The depth is set from the highest point of the decoration, with clearance above it, so the lid stays clear.
Can a choux box hold profiteroles and cream puffs?
Yes. A grid box with a cut card insert holds six, nine or twelve round pastries, each in its own pocket.
Do choux boxes have a grease-resistant lining?
Yes. An aqueous coating on the inside and a liner under the pastries keep cream and butter from marking the board.
Can a choux box go in the fridge?
It can if you tell us. For chilled pastries we choose a board that holds its shape when condensation forms.
Is a choux box the same as a macaron box?
No. Choux pastries are taller and finished on top, so the box is deeper and the insert holds each piece by its base.
Can choux boxes have a window?
On the lid of a grid box, yes. The window is set back from the edges and kept clear of the tallest decoration.
Which choux box is best for a patisserie gift?
The two-part gift box with a separate lid. It is deep enough for tall decoration and can use a wrapped base for a heavier feel.
Do the inserts lift out of the choux box?
Yes. The insert comes out in one piece, so the pastries can be served from the tray without handling each one.
Can a Paris-Brest go in a choux box?
Yes. A ring pastry gets its own square box or a square pocket in a larger insert, sized to its diameter and height.
What is the minimum order for choux boxes?
One hundred per box size. Inserts are made to match each size in the same order.
When should choux pastries be put in the box?
After the glaze or fondant has set. A soft glaze marks the insert, and the pastry loses its shine.
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