Free Choux Pastry CD Veg
Vegetarian Baked Fayre Gluten Wheat
1 tsp Xanthum Gum
1. Sift together
the cornflour and Xanthum Gum.
2. Place the water
and butter in a medium saucepan and bring to the boil.
3. Add the sifted
flour mixture and beat until it forms a smooth ball.
4. Add the egg, a
little at a time and beating thoroughly between each addition, until the dough
forms a smooth, shiny thick mixture of piping consistency.
5. Use for
profiteroles, éclairs or as your recipe instructions.
Choux pastry bakes
at 220C, 425F, Gas mark 7, for approximately 20 minutes, depending on the
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