Apr

11

Choux Pastry

April 11, 2007 | Leave a Comment

Choux Pastry comes originally from France.  Several recipes, such as Eclairs, still retain their French names. This pastry is easy to make and produces light, attractive shapes of crisp texture, suitable for both sweet and savoury recipes.

Plain flour is used, since the eggs and air introduced at the beating stage provide the raising power. A wet baking sheet used in recipes produces steam to help the raising action.

To make 100g (4 oz) 

Ingredients:

50g (2 oz) butter or margarine
150 ml (1/4 pint) water
100 g (4 oz)  Plain Flour
3 medium eggs, lightly beaten

Method:

Place fat in the water and melt over gentle heat, then bring to boil.

Remove from heat and stir in flour, making sure that the water is boiling before adding flour.

Return to heat, stirring until mixture forms a ball in middle of pan.

Transfer to a large bowl to cool.

Lightly beat the eggs then thoroughly beat them into the cooled mixture, a little at a time with a wooden spoon or electric whisk.

Use in recipe immediates.
  


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