Choux Pastry

By Harriet

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

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Rate this recipe 3.5/5 (133 Votes)

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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

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