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Choux pastry
Preparation info
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 1998
This pastry is cooked twice to give the lightness found in éclairs and choux buns. Before the final cooking, the paste is fairly wet and needs to be piped.
Ingredients
60 g 2 oz 125 ml 4
Method
- Sift the flour onto a sheet of greaseproof paper. Place the water, butter, salt and sugar in a pan. Heat until the butter and water come to the boil. Remove from the heat and add the flour all at once.
- Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
- Remove from the heat and
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