Pastry - Choux Pastry
Choux pastry is so useful to know, you can make profiteroles. eclairs, Beignets -fritters, Choux buns, Goujere- a savory filled pastry,
and the dessert of all desserts Gateau st. honor - a pile of profiteroles covered in spun sugar.
Preparation time: 20-30 minutes Quantity: Enough for 8-12 portions. Cooking time: 10 minutes
Ingredients
280 ml/ 10 floz water
100g/ 4 oz butter
200g/ 8 oz plain flour-sieved
pinch salt
pinch sugar
6 medium eggs- beaten
Method
- Melt the butter in the water
- Add the flour, salt and sugar, stir round on a low heat
- Cook the mix till the flour comes away from the side of the pan, not sticky, - this is cooking the proteins in the flour out- approx. 4-5 minutes on a low heat
- Cool the mix slightly
- In a mixing bowl, preferably electric, beat in the eggs- slowly pouring but vigorously beating
- Mix until all the egg is well absorbed/ mixed in to the choux pastry
- Pipe in to the desired shapes
- Long 2 inch strips for Eclairs
- Thumb nail size for profiteroles
- Small plum size for choux buns
- Or deep fry long 1-2 inch strips from a piping bag for Beignets