Choux pastry

Choux pastry

By
From
The Tivoli Road Baker
Photographer
Bonnie Savage and Alan Benson

You need to use strong flour with a high protein content for this pastry, so it can hold the structure when baking. This will produce a lovely crisp bite, and an airy centre.

We use this pastry for our Chocolate and wattleseed éclairs. It can be used for any recipe calling for choux pastry, such as profiteroles or gougères.

Ingredients

Quantity Ingredient
220g bakers flour
350g eggs (approx. 7 eggs), at room temperature
400g water
185g unsalted bu, roughly chopped
7g salt
7g caster sugar
30g whole milk powder

Method

  1. Sift the flour into a medium sized bowl. In a separate bowl, gently beat the eggs together.
  2. Combine the water, butter, salt and sugar in a saucepan and bring to a simmer over a medium heat. Add the milk powder and whisk to dissolve.
  3. Take the pan off the heat, add the sifted flour and whisk to combine, then return the saucepan to the stove and cook out the flour over a low heat for 2–3 minutes, stirring constantly until the dough starts to pull away from the sides of the pan.
  4. Transfer the dough to the bowl of a stand mixer and beat on low speed for two minutes, using the paddle attachment, to cool slightly. Gradually beat in the eggs, in four additions, ensuring that each is fully incorporated into the dough before the next is added.
  5. Pour the pastry into a clean bowl, and cover the surface with plastic wrap to avoid a skin forming. Rest the pastry in the fridge for at least half an hour before using.

Bakery notes

  • It’s best to use this pastry straight from the fridge, so it’s easier to handle. If you are still practising your piping skills, you can manipulate the piped pastry with wet hands to fix any messy bits.

    Like a croissant or a soufflé, there will be a marked initial rise in the oven. This is dependent on maintaining a steady heat to allow for good lift. It’s important not to open the door during baking, or you will end up with an inferior rise.
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