Choux Pastry Recipe

basic cookery
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 Updated 15/03/2017

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Choux pastry (or choux paste) is totally unlike any other pastry. After cooking, choux pastry forms a crisp shell with a moist lining and hollow centre making it ideal for filling with both sweet and savoury delicacies. Best known for use in chocolate coated cream ├ęclairs, cream filled choux buns and the smaller profiteroles.

Here are links to other pastry recipes on the site:

Biscuit Crumb
Biscuit Pie
Cream
Flaky
Fleur
Hot Water Crust
Pate Sucree
Potato
Puff
Rough Puff
Shortcrust
Suet Crust

Ingredients

  • 1 cup (4oz) plain/all purpose flour
  • pinch of salt
  • 1/4 cup (2oz) butter
  • 2 large eggs
  • 1/2 pint cold water
(see measure conversions for more information on quantites)

Method

  1. Sift the flour into a small, dry bowl.
  2. Place the butter, salt and water into a saucepan.
  3. Bring mixture to the boil.
  4. When it begins to boil remove the saucepan from the heat.
  5. Now add all the flour in one go.
  6. Beat thoroughly with a wooden spoon.
  7. Continue beating until the mixture begins to form a ball.
  8. Allow to cool.
  9. Beat the eggs into the pastry mixture thoroughly and gradually.
  10. To make the required shapes for buns, ├ęclairs etc., this pastry needs to be put into a piping bag.

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: N/A



Comments

I think that rough puff is an easier alternative to puff. You'd use it for sausage rolls for example if you didn't have time to make proper puff.
The cooking instructions would vary with the actual recipe. You wouldn't want to cook a "lump of pastry",would you?
#9 - joan - 10/04/2010 - 03:54
yes, i thought it was a bit daft not to have cooking instructions. you dont want a lump of raw pastry do you
#8 - maxine - 10/02/2010 - 14:23
how do u make chocolate
#7 - lakita - 06/07/2010 - 07:27
I am looking for a specific recipe for an actual product that uses ruff puff pastry dough.
#6 - Garth - 01/23/2010 - 17:18
I have cooked choux before, but was looking for the exact measures, if you are gonna make small chouxes (I put them with a teaspoon) you cook them on 210 c for 25 minutes, if you are going to make them bigger put them 35 minutes. the filling I whip cream with vanilla sugar. and if I have time I melt chocolate and put it on top
#5 - carolina - 02/26/2008 - 03:36
how long do you cook it for?
#4 - emma guy - 12/17/2007 - 11:34
You bake for Profiteroles and fry for Pets de Soeurs. Read the recipe before you start cooking!
#3 - jon - 09/22/2007 - 15:05
Ever since I had a taste of profiterole, I have been wanting to try it myself. I am not a cooking enthusisast but want to try this unfortunately the recipe doesn't say whether to bake the pastry or fry it. My pastry is in the piping bag!!
#2 - Roshin John - 09/22/2007 - 13:53
Not an oversight at all. This is a basic recipe for preparing pastry. On the website recipes using various pastries and sauces are hyperlinked to the basic recipes. The temperatures and times are given in the recipes ie you wouldn't cook profiteroles for the same length of time that you'd cook a large cream puff!. You are scarcely likely to want to cook a lump of pastry on its own.
#1 - mary - 07/14/2007 - 04:55
I used to make choux pastry some years back but had forgotten the exact recipe. I was pleased to find it on line but very disapppointed to find that oven heat and cooking times were not given. What an oversight.
#0 - Patricia Stancel - 07/14/2007 - 04:04
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