Choux pastry

Choux pastry

By
From
Desserts
Makes
25 profiteroles or 16 eclairs

There are two golden rules when making choux pastry. The first is the method – you need to cook the flour for about a minute until you can hear a slight popping sound in the pan, then allow to cool before adding the eggs. The second concerns baking the pastry – place a baking tray in the bottom of the oven and just before closing the oven door, throw half a cup of water into the bottom of the oven.

Ingredients

Quantity Ingredient
125ml milk
100g butter, cut into small pieces
3g fine salt
5g caster sugar
150g flour, sifted
4 medium eggs
2 dark chocolate (70-75% cocoa solids), broken into squares
cocoa powder, to dust

Method

  1. Pre-heat the oven to 220°C. Put 125ml water, the milk, diced butter, salt and caster sugar in a saucepan set over a high heat and boil for 1 minute, stirring with a spatula. Turn off the heat and, stirring all the time, quickly add the flour until the mixture is very smooth.
  2. When the mixture is smooth, replace the pan over the heat and stir with the spatula for 1 minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Immediately add the eggs off the heat, one at a time, mixing in with a spatula.
  3. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth texture. It is now ready to use.
  4. Carefully spoon the mixture into a large piping bag fitted with a plain 1cm nozzle.
  5. Pipe out the paste onto baking parchment or a greased baking tray. Smooth down any bumps on the piped pastry with a finger dipped in water. Pipe small buns if making profiteroles or longer shapes for eclairs.
  6. Place the baking tray in the oven, then throw half a cup of water onto the oven floor to create some steam. Bake in the oven, opening the oven door slightly (about 1–2cm) after 5 minutes and leave it ajar. Cooking time will vary from 10–20 minutes, depending on the size of the buns or eclairs.
  7. This will create steam to start the rising of the choux. However, too much steam will cause the choux to collapse, so open the oven door for a few seconds about 5 minutes into the cooking time to allow some steam to disperse.
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