Choux Pastry

Choux Pastry

Choux pastry can be used to make all sorts of delights from around the World, however it is best known for use in chocolate éclairs, profiteroles and other French pastries. In Eastern Europe it can be boiled to make sweet dumplings or it can be fried to make beignets.

The process:

Always turn the oven on first to ensure it is up to temperature (about 200°C to 225°C) when you are ready to cook.

Slowly bring to the boil a mixture of 150ml milk and 175ml water. Melt in 100g butter. Add 1 tablespoon of caster sugar and half a teaspoon of salt.

Take the pan off the heat and quickly fold in 150g of sieved plain flour. Place the pan back on the heat and mix until you create a solid mixture that sticks to the spoon.

Set the mixture aside to cool. When cooled down, beat in 4 eggs, one at a time, to achieve a sticky but solid texture.

Use a piping bag to create your desired shapes. Long strips for éclairs, dumpling shapes for profiteroles. Cook in the hot oven for about 19 to 21 minutes. They should rise quickly with the steam then will be completed when golden brown all over. The steam that causes the expansion will also leave a hollow centre that can be filled with cream or any other sweet filling. Melted chocolate sauce is perfect to go with this pastry.

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