Choux pastry
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Title:
Choux pastry
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Ingredients:
- 80ml (1/3 cup) water
- 40g butter, at room temperature, cubed
- 50g (1/3 cup) plain flour, sifted
- 2 eggs, at room temperature
- Vegetable oil, to grease
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Difficulty:
Level II
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Preparation:
5 minutes
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Cooking:
15 minutes
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Tools:
Saucepan, wooden spoon, 2 small bowls, whisk, baking tray, spoon, pastry bag, piping nozzle, skewer or small knife, wire rack
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For how many people?
X 6
Preparation steps
- Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
- Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, and then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
- Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsfull of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
- Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
Grandmother tips: Make sure to take the choux out of the oven when it is cooked, otherwise, it will collapse.
With the support of the Youth in Action Programme of the European Union.
This project has been funded with support from the European Commission. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This project has been funded with support from the European Commission. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
