Le Cordon Bleu

Choux pastry

Preparation info
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection
Quiches & Pastries

By Le Cordon Bleu

Published 1998

  • About

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) plain flour
  • 125 ml (4

Method

  1. 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.
  2. 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.
  3. Remove from the heat and