Choux pastry

Choux pastry

By
From
So French So Sweet
Makes
30 small choux puffs

This is the very first pastry I learned to make as a sixteen-year-old apprentice chef. It’s so much fun to make and doesn’t take long to prepare. However, it requires some concentration in the mixing of the ingredients. You can use this mixture to make choux puffs or Paris Brest.

Ingredients

Quantity Ingredient
60g unsalted butter
1/4 teaspoon salt
125g plain flour, sifted
1 egg yolk mixed with
1 tablespoon cold water, for glazing

Method

  1. Preheat the oven to 205°C. Line a baking tray with baking paper.
  2. Combine 250 ml water, the butter and salt in a saucepan. Bring to the boil, reduce the heat and add the flour, stirring vigorously with a wooden spoon until it forms a smooth sticky mass. Remove from the heat and set aside to cool for 3–4 minutes.
  3. Mix in the eggs one at a time, stirring with a wooden spoon. Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle.
  4. To make small choux puffs, pipe small mounds of pastry 2 cm in diameter and 2 cm apart on the prepared tray. To make large choux puffs, pipe mounds of pastry 6 cm in diameter and 2 cm apart on the prepared tray. To make Paris Brest, pipe a ring 1 cm thick and 5 cm in diameter onto the tray.
  5. Gently and lightly tap the top of each choux puff or Paris Brest with a fork dipped in the egg yolk and water mixture.
  6. Bake for 20 minutes, then reduce the temperature to 150°C and cook for a further 20 minutes. Turn off the oven and leave the choux pastry to dry in the oven for about 1 hour. Cool on a wire rack before storing for up to 3 days.
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