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Tuesday, June 14, 2016

Choux Pastry

How to Make Choux Pastry Recipe - preparation 20 minutes cooking time 3 minutes

Makes a 2-egg quantity

65g/2½oz/⅔ cup strong plain (all-purpose) flour
a pinch of salt
50g/2oz/4 tbsp butter
2 large (US extra-large) eggs, lightly beaten

1 Sift the flour and salt onto a large sheet of parchment paper.

2 Put the butter and 150ml/¼ pint/scant ⅔ cup cold water in a pan over a low heat. When the butter melts, turn up the heat and bring to a rolling boil.

3 Take off the heat and tip in the flour. Beat well with a wooden spoon until the mixture is smooth and leaves the sides of the pan to form a ball. Cool for 1–2 minutes.

4 Gradually beat in the eggs to give a smooth dropping consistency. The pastry should be smooth and shiny.

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