Choux pastry

Choux pastry

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Profiteroles, éclairs and gougères all use choux pastry in their making.

Ingredients

Quantity Ingredient
1 cup plain flour
1 cup water
125g unsalted butter, cut into pieces
1 teaspoon sugar
1/2 teaspoon salt
4 eggs, beaten lightly

Method

  1. Sift the flour on to a square of greaseproof paper. Put the water, butter, sugar and salt into a saucepan. Bring to a rapid boil and, using the greaseproof paper as a funnel, pour the flour all at once into the boiling mixture. Over a gentle heat, incorporate quickly and thoroughly with a wooden spoon and beating until the mixture balls around the spoon and leaves the sides of the pan (a bit of muscle is needed here). This process dries the paste and cooks the flour.
  2. Remove from the heat, transfer to a plate and cool to lukewarm. Put into a bowl and gradually beat in the eggs. If the paste is very stiff, beat an extra egg and add gradually, until a pliable consistency is obtained. Beat the paste until well combined, shiny and smooth. Use as required.

Note

  • When making choux pastry, use greaseproof paper as a funnel to pour the flour into boiling mixture.

    Using a wooden spoon, beat in the eggs gradually, until the paste is well combined, shiny and smooth.

    To form puffs, use a pastry bag and plain tube or use two spoons to make well-shaped mounds of pastry on the tray.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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