Choux Pastry
Choux differs from other pastries in that
it is cooked in a pan before being baked. Like many good things, it takes a little time to make, but the resulting smooth and shiny dough can be used to create fantastic pastries, such as profiteroles, eclairs and cream puffs.
Ingredients
- 125 ml milk
- 125 ml water
- 10 g sugar -optional
- 110 g Salted butter
- 200 g flour
- 4-5 eggs
Instructions
- Place the butter, sugar, milk and water in a saucepan and bring to the boil.
- Remove from the heat and immediately stir in the flour. Place over a medium heat and stir briskly until the mixture forms a soft dough and leaves the side of the saucepan dry. Transfer to a bowl.
- Without cooling the mixture, add the eggs one at a time, beating thoroughly after each addition. The dough should be smooth and glossy.
- Use straight away as required as an éclair, choux or crown of choux (Paris Brest, St Honoré)
Notes
Tips and ideas
• Don’t over-boil the liquid and butter mixture; bring it to the boil but don’t allow it to evaporate.
• When cooking choux pastry, add a few splashes of water to the baking sheet before putting it in the oven. This will create steam and help the choux to rise.
• Don’t over-boil the liquid and butter mixture; bring it to the boil but don’t allow it to evaporate.
• When cooking choux pastry, add a few splashes of water to the baking sheet before putting it in the oven. This will create steam and help the choux to rise.
