Choux Pastry

By Harriet

A soft, sweet pastry, perfect for making choux buns and chocolate éclairs

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.5/5 (133 Votes)

0 Picture

Cheese balls

Paris Brest

Ingredients

75g Strong Plain Flour
25g Butter or Margarine
2 Medium Sized Eggs
150mls Water
1 tsp. Caster Sugar
1 Pinch Salt

Details

Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Grease and flour a baking tray

Step 2

Sieve the flour, salt and sugar into a basin

Step 3

Bring the butter/margarine to the boil in a small pan

Step 4

When boiling quickly, take the pan off the heat and add the flour rapidly

Step 5

Beat vigorously using a wooden spoon until the mixture is no longer sticking to the sides of the pan

Step 6

Allow to cool for around 5 minutes

Step 7

Beat the eggs then add them to the mixture gradually, using a whisk (the mixture should be smooth, glossy and able to stand up in stiff peaks)

Step 8

Place the mixture into a piping bag and pipe into desired sizes on the baking tray

Step 9

Bake in the oven at 220c for around 20-25 minutes until they are golden brown and well risen

Step 10

Place on a cooling rack, slit the sides to allow steam to escape, then add your desired ingredients

Like these recipes? Then you'll love

Kinder Bueno Cake 4.2/5 (460 Votes)
Tomato Basil and Cheese scrambled... 3.7/5 (231 Votes)
Foie gras and leeks cooked "à la... 4/5 (196 Votes)
Vanillekipferl 3.5/5 (166 Votes)
Croque mademoiselle 3.5/5 (163 Votes)
homemade sausage rolls 3.4/5 (157 Votes)
Noisettes 3.9/5 (112 Votes)
Saint marcellin cheese and ham... 3.7/5 (148 Votes)