Choux Pastry

Choux Pastry

Choux Pastry

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: PastryDifficulty: Medium
Servings

20

choux buns
Prep time

20

minutes
Cooking time

8

minutes
Calories

757

kcal
Resting Time

5

minutes
Net Carbs

57

grams
Total time

33

minutes

A silky smooth soft dough that is used for chocolate eclairs, profiteroles and other sweet and savoury dishes.

Ingredients

  • 75 g of strong plain flour

  • 50 g of butter

  • 2 eggs

  • 150 ml Water

Directions

  • Preheat the oven to 200˚C/gas mark 6
  • Heat the butter and water in a small saucepan over a medium heat and bring to a simmer.
  • Sieve the flour into the pan and beat with a wooden spoon until combined and it comes away from the sides of the pan.
  • Remove the pan from the heat and allow the mixture to cool and rest for 5 minutes.
  • Gradually beat in the egg until you have a glossy, smooth-textured paste
  • Line a baking tray with baking parchment paper and brush the paper with water. Shake off any excess water so the paper is just damp
  • Pipe the mixture on to a baking tray in your desired shapes, lengths for chocolate éclairs or balls for profiteroles.
  • Dip your finger in a little water and tap down any peaks, place the tray into the oven and bake for 7–8 minutes or until golden brown.
  • Remove from the oven and with the tip of a sharp knife, make a small incision in the bottom of each ball/length to release the steam and set aside to cool before use.

Recipe Video