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Recipes Choux Pastry

Choux Pastry

Choux pastry is surprisingly easy to make and the crisp pastry shells it produces can be filled with sweet or savoury creams – although Chocolate Éclairs and Cream Puffs are the perennial favourites

20mins
Prep Time
(12)
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Choux Pastry

Ingredients

Instructions

  

Method

  1. Sift the flour and salt onto a sheet of greaseproof paper.
  2. Put the butter into a saucepan over a low heat and pour on the boiling water. As soon as the butter has melted, remove the pan from the heat and tip in all the sifted flour in one go.
  3. Beat with a wooden spoon until smooth, then return to the heat and keep beating until the mixture forms a ball and leaves the sides of the pan clean. Put the dough into the bowl of an electric mixer or a clean mixing bowl.
  4. If you are using an electric mixer, add one of the eggs and beat well on medium speed until the egg is absorbed, then do the same with the second egg. Keep beating until the dough is thick and glossy. If you are using a wooden spoon, beat the two eggs together and add them to the dough 1 tablespoon at a time, beating hard until they are all absorbed and the mixture is thick and glossy. (If you add the eggs too quickly the pastry will become too liquid and difficult to shape.)
  5. Use as directed for cream puffs, éclairs or savoury puffs.

Products used in this recipe

Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Marcel

what's your definition of a CUP? Is it so hard to add the grams as well as??

EDMONDS: Great question! 1 cup of Flour is approximately 125g. For more information on the weight equivalents, you can look at our Weights and Measures page: https://edmondscooking.co.nz/how-tos/weights-measures/

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