Choux pastry

AT A GLANCE

  • Serves 30 people

It can seem daunting, but once you know the trick to choux you'll be able to create light, perfectly puffed pastry shells for savoury and sweet affairs.

  • 100 gm butter, chopped
  • 150 gm (1 cup) plain flour
  • 4 free-range eggs
01   Preheat oven to 220C. Combine butter and 1 cup of water in a large saucepan and bring to the boil over high heat, ensuring all butter melts.
02   Add flour, beat vigorously with a wooden spoon to incorporate and continue beating until mixture leaves the sides of the pan (about 1 minute). Remove from heat and set aside for 10 minutes to cool.
03   Add eggs to paste, one at a time, beating vigorously to combine after each addition before adding the next.
04   To make profiteroles using choux pastry, spoon mixture into a piping bag fitted with a 12mm-plain nozzle. Pipe into 3cm-diameter mounds onto a baking paper-lined oven tray. Bake for 15 minutes, then reduce heat to 180C, prick pastries with a skewer or tip of a small knife and bake until golden and dry (about 5 minutes). Cool pastries on a wire rack to room temperature.

Note Pastries will keep in an airtight container for up to 3 days. Alternatively, cooked choux pastry stores well in the freezer for up to 3 weeks.

Topics:

FRENCH, EGGS, MASTERCLASS, PASTRY, AUTUMN, DESSERT, BAKING

Recipe:

RODNEY DUNN

Photography:

ANSON SMART

Styling:

RODNEY DUNN AND GERALDINE MUNOZ

FEATURED IN

Apr 2008

Apr 2008

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