Choux Pastry Recipe
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 éclairs, cream filled choux buns and the smaller profiteroles.
- 1 cup (4oz) plain/all purpose flour
- pinch of salt
- 1/4 cup (2oz) butter
- 2 large eggs
- 1/2 pint cold water
- Sift the flour into a small, dry bowl.
- Place the butter, salt and water into a saucepan.
- Bring mixture to the boil.
- When it begins to boil remove the saucepan from the heat.
- Now add all the flour in one go.
- Beat thoroughly with a wooden spoon.
- Continue beating until the mixture begins to form a ball.
- Allow to cool.
- Beat the eggs into the pastry mixture thoroughly and gradually.
- To make the required shapes for buns, éclairs etc., this pastry needs to be put into a piping bag.
Prep Time: 15 minutes
Cook Time: 15 minutes
The cooking instructions would vary with the actual recipe. You wouldn't want to cook a "lump of pastry",would you?