Choux Pastry is prepared by a completely different method from all other pastries. It is however, very important that you measure all ingredients accurately. Choux Pastry is unsweetened and so it’s versatile and can be used for both sweet and savory dishes.
Basic Choux Paste
190g Plain flour
60g Butter
Pinch of salt
4eggs
250ml Water
Prepare and weigh all ingredients accurately. Sieve the flour on to a folded sheet of grease proof or wax paper. Grease a large baking tray and preheat the oven to hot (220 degrees, Gas mark 7).
Over a low heat, melt the butter in the water with salt. Quickly bring to the boil, turn off or remove from the heat, and beat the sifted flour into the boiling liquid all at once, stirring vigorously with a wooden spoon. Return to the heat and cook for a further one minute, still stirring all the time until the dough comes away from the sides of the pan. Remove from the heat and allow to cool.
Beat the eggs one after the other in a bowl and beat gradually into the choux paste, making sure each addition is thoroughly incorporated before the next one. This can also be done using an electric mixer or beating by hand with a wooden spoon. When the eggs have been completely incorporated, the choux pastry should be soft, glistening and golden, and will fall in a thick stream from a spoon.
Place the choux pastry into a piping bag fitted with a plain or star nozzle. For cream puffs, pipe small round shapes on to the baking tray. For eclairs, pipe in 7.5cm/3 inch lengths, and for tart bases, pipe in circles. If you have no piping bag, the choux pastry can be spooned on to the baking tray. Bake for 20 minutes then cool on a wire rack.
Basic Choux Paste
190g Plain flour
60g Butter
Pinch of salt
4eggs
250ml Water
Prepare and weigh all ingredients accurately. Sieve the flour on to a folded sheet of grease proof or wax paper. Grease a large baking tray and preheat the oven to hot (220 degrees, Gas mark 7).
Over a low heat, melt the butter in the water with salt. Quickly bring to the boil, turn off or remove from the heat, and beat the sifted flour into the boiling liquid all at once, stirring vigorously with a wooden spoon. Return to the heat and cook for a further one minute, still stirring all the time until the dough comes away from the sides of the pan. Remove from the heat and allow to cool.
Beat the eggs one after the other in a bowl and beat gradually into the choux paste, making sure each addition is thoroughly incorporated before the next one. This can also be done using an electric mixer or beating by hand with a wooden spoon. When the eggs have been completely incorporated, the choux pastry should be soft, glistening and golden, and will fall in a thick stream from a spoon.
Place the choux pastry into a piping bag fitted with a plain or star nozzle. For cream puffs, pipe small round shapes on to the baking tray. For eclairs, pipe in 7.5cm/3 inch lengths, and for tart bases, pipe in circles. If you have no piping bag, the choux pastry can be spooned on to the baking tray. Bake for 20 minutes then cool on a wire rack.
Comments
Post a Comment