Choux Pastry RecipeOrigin: France Period: Traditional |
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This is one of the classic French pastries (pie doughs) and is typically used for fruit flans. Ingredients
210g water 
Choux Pastry Preparation:Method:Sift the flour onto a sheet of paper or foil then set aside to dry in a warm place for at least 1 hour before use (sifting the flour onto paper means it can be added to the hot liquid in one go). When the flour is ready combine the butter and water in a pan and bring to a boil. When bubbling take off the heat and immediately add al the flour. Beat with a whisk until smooth and the paste begins to leave the sides of the pan (this point indicates that the flour has coked through; do not beat past this point or the pastry will not rise). Set aside to cool. Whisk the eggs lightly and add to the cooled paste a little at a time. Beat thoroughly to combine when done the pastry should have a smooth and shiny appearance. Choux pastry should be used immediately and should be baked in a hot oven (typically about 210°C). On no account take the pastry from the oven until it is lightly golden and firm to the tough, otherwise it will simply collapse as soon as it cools. |
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