Choux pastry

Choux pastry

By
Leiths School of Food and Wine
Contains
7 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

Choux pastry is unlike other pastries in its method, in that it is cooked twice and is not affected by the heat of your hands or the kitchen. It is a really versatile pastry; it can be made into savoury or sweet dishes and cooked to any size or shape without needing moulds and tins. It can be baked or deep-fried, the dough itself can be flavoured, and it produces the perfect crisp container for any sweet or savoury filling. It also has the benefit of being surprisingly easy to make once you know how.

The two key tips to making good choux are to make sure you weigh everything out accurately, and to ensure the water is hot enough when adding the flour.

Recipes in this Chapter

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