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Choux Pastry
Preparation info
- Makes
2.8 kg
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
This recipe will give you enough pastry to make the Croquembouche. You can scale down this recipe, but be sure to keep the proportions the same.
Ingredients
1 litre 1¾ pints 400 g 14
Method
- Place the water, butter, sugar and salt in a pan and bring to the boil, making sure the butter is melted.
- Add the flour and stir in with a wooden spoon over the heat - it is important to cook the flour fully, so don’t hurry this process. The dough should come away easily from the side of the pan.
- Place the dough in a food mixer and, while beating, slo
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