Making Choux Pastry

Name: Making Choux Pastry
Yield: Makes 20-25 medium puffs
Cuisine: France
Ingredients: 4-5 eggs; 1 cup/250 ml water; 1 ¼ cups/150 g flour; ¾ tsp salt; 3-4 eggs; 6 ½ tbsp/100 g butter, cut in pieces; ¾ cup + 2 tbsp/110 g flour; ½ tsp salt; ⅓ cup/75 g butter, cut in pieces; ¾ cup/175 ml water

Preparation info

Makes
20-25
medium puffs

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Common fillings for choux puffs are vanilla, coffee or chocolate pastry cream. In France, a savory ham filling is popular.

Ingredients

¾ cup + 2 tbsp/110 g flour
¾ cup

Europe
France
Pastry
Vegetarian
Mediterranean

Method

Sift the flour on to a piece of paper. In a saucepan heat the water, salt and butter until the butter has melted. Bring just to a boil and take from the heat. Add all the flour at once and beat vigorously with a wooden spoon.