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Choux PastryRecipe

By

Veg CD HT CBF DP 60mins

Hot  Cold  Vegetarian choux Pastry recipe  Pastries  Baked Fayre  Éclairs Profiteroles  teatime  Dessert  Pudding  

 

Ingredients:

100g/4oz Plain Flour

240ml/8fl.oz. Water

75g/3oz Butter, cut into small pieces

3 Eggs

Instructions

 

1. Preheat the oven to 220C, 425F, Gas mark 7 and grease 2 baking trays.

2. Place the water and butter in a large saucepan and heat gently until the butter melts. Bring to the boil, remove from the heat and add all the flour. Beat vigorously with a wooden spoon until amalgamated.

3. Return to the heat and continue beating until a smooth ball of paste is formed (about 1 minute). Remove from the heat immediately and continue to beat to cool it a little.

4. Add the eggs, one at a time, beating well between each addition. Continue to beat until a smooth shiny mass is obtained.

5. Either pipe shapes or drop teaspoonfuls of paste on to the baking trays, making sure there is at least 5cm/2inches between each one. Bake in the oven for 25-35 minutes until golden brown, crisp and hollow to the tap. Do not open the oven before 20 minutes.

6. Once cooked, remove from the oven, place on a wire rack and make a small slit in the base to allow the steam to escape.

Use the choux pastries on the same day.
 

 

Serving Suggestions

This pastry can be made into different shapes

End of instructions

   

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

 

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Main equipment required to make this recipe

Oven

Saucepan

Wooden Spoon

Baking trays

Piping bag or tube

 

Freezing

Freeze in a single layer

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