Choux Pastry

This recipe is the base for fine French pastries such as profiteroles, cream puffs and eclairs.

Ingredients

Instructions

1. Put the butter and water in a saucepan, over gentle heat melt the butter. Bring the mixture to the boil. Remove from heat.
2. Immediately tip in all the flour making sure you don't get splattered by the hot butter mixture. Beat to a smooth paste with a wooden spoon, until it forms a ball in the centre of the pan. Leave for 2 minutes to cool slightly.
3. Add the beaten eggs a little at a time, beating the pastry mixture vigorously until there is a sheen on it.
4. At this point the pastry is ready to use for a variety of sweet and savoury dishes. To bake it you should have the oven on at 200°C (400°F/gas mark 6) and bake for about 45 - 50 minutes. Always split the pastry after baking to release the steam otherwise it will collapse and become chewy.
5. Leave to cool completely on a wire rack before using.

Cooking Times and Serving Sizes

Makes: 200g (7oz)
Preparation Time: 15 Minutes
Cooking Time: 5 Minutes
Difficulty Level: Medium