Choux pastry

Name: Choux pastry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 eggs; pinch of salt; pinch of sugar; 125 ml (4 fl oz) water; 50 g (1¾ oz) unsalted butter, cubed; 60 g (2 oz) plain flour

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

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

Pastry
Vegetarian

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