This pastry is used for sweet and savoury profiteroles, eclairs or gateaux.
Choux Pastry
This pastry is used for sweet and savoury profiterroles, eclairs or gateaux.
you can also freeze this pastry
Ingredients
- 125ml Water
- 65g Butter
- 70g Cake / All purpose flour
- 1ml Salt
- 2 Large Eggs
Instructions
1. Place water and butter in a sauce-pan. Bring slowly to the boil, allowing butter to melt before water boils.
2. Remove from heat; add flour and salt.
3. Return to heat and stir quickly until a ball forms in the middle, and the dough comes away from the sides.
4. Remove from heat and add the eggs 1 at a time, mixing in as quick as possible to form a doft dough.
5. If making puffs, place teaspoons fulls on a greased baking tray or pipe in long shapes for éclairs.
6. Bake in a preheated oven at 200 °C for 10 minutes.
7. Reduce heat to 180 °C for 15 minutes. Leave to cool in oven. viii. Fill with cream, custard or savoury fillings.
Notes
Raw dough can be kept, covered, in a cool dry place for a day or three months in a freezer.
stored baked empty shells in an airtight container.
when needed, reheat for a few minutes in oven to make them crisp.