The choux pastry is made with simple, basic ingredients everyone will have in their pantry. Choux has a dual use, being used for both sweet and savoury. The ingredients don’t change from sweet to savoury, and the saltiness remains the same too. Here's how to make a dessert choux pastry and fill it up.
10 gms caster sugar
160 gms water
160 gms milk
160 gms butter
5 gms salt
160 gms T45 flour (doesn’t have much gluten, as with egg the choux will rise automatically and with gluten the choux will explode) or just all-purpose flour
275 gms whole eggs
1. In a pan, bring to the boil water, milk, salt, sugar and butter. When it starts boiling, stop the flame and add the sifted flour in all at once. Turn the heat back on and dry the mixture out over the heat, until the dough forms a ball and doesn’t stick anymore to the side of the pan.
2. Transfer the mixture to a mixer bowl with a paddle attachment.
3. Add the eggs one at the time.
4. Scrape the bottom of your mixing bowl so there’s no flour stuck at the bottom.
5. Mix until the texture is smooth enough – the dough must slowly slide down the spatula. Stop the mixer and cover it with a cling film if is not used directly.
6. Fill a piping bag up to half full – don’t overfill, the filling has to be able to sit in the palm of your hand. For cream puffs or profiteroles, ensure the nozzle isn’t too big so as to be able to make the peaks. Pipe desired shapes. Then bake in an oven at 140C temperature for 60 minutes.
7. Then bake in an oven at 140C temperature for 60 minutes.
8. To fill, make an incision in the shell, use a piping bag and squeeze the filling into the pastry. Or simply cut in half and spoon filling of your choice.
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