Choux pastry

Choux pastry

By
From
Annie's Farmhouse Kitchen
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Ingredients

Quantity Ingredient
100g chopped unsalted butter
salt flakes
140g plain flour
4 eggs

Method

  1. Preheat the oven to 210°C.
  2. Combine the butter, 250 ml of cold water and a pinch of salt in a saucepan set over a medium heat and stir until the butter has melted. Bring to the boil, then add the flour and stir over a low heat until the pastry forms a ball and comes away from the side of the pan. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and allow to cool for a few minutes. Add the eggs one by one, mixing thoroughly after each addition. (If you don’t have a stand mixer, just put the dough in a mixing bowl and beat in the eggs with a wooden spoon.)
  3. The pastry is now ready to be spooned into a piping bag, piped and baked. Bake the choux in the preheated oven for 10 minutes, then reduce the oven temperature to 160°C and cook for another 10–15 minutes until the choux is crisp and golden.
Tags:
French classics
Farmhouse
rustic
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