Roger Pizey

Choux Pastry

Preparation info
  • Makes

    2.8 kg

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

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) water
  • 400 g (14

Method

  1. Place the water, butter, sugar and salt in a pan and bring to the boil, making sure the butter is melted.
  2. 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.
  3. Place the dough in a food mixer and, while beating, slo