
Choux pastry
This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 – 6 choux buns.
Instructions
- Put the butter and 150 ml (5 fl oz) water in a saucepan. Heat gently until the butter has melted, then bring to the boil
- As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
- Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
- Allow to cool for 2–3 minutes, then gradually beat in the eggs to make a smooth, shiny paste. Beat vigourously. Use straightaway, as directed in the recipe.
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