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Choux pastry

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J

Jack Peterson

Community member

Difficulty
Easy 👌
Preparation
30 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
37½ g
flour
62½ ml
water
25 g
butter
1
eggs
½ dash
salt

Utensils

oven, 2 saucepans, sieve, 2 wooden spoons, piping bag, baking tin, baking sheet, knife

  • Step 1/ 9

    • oven

    Preheat the oven to 190 Celsius.

  • Step 2/ 9

    • 37½ g flour
    • ½ dash salt
    • saucepan
    • sieve
    • wooden spoon

    Sieve the flour and salt into a large saucepan.

  • Step 3/ 9

    • 62½ ml water
    • 25 g butter
    • saucepan

    Pour the water and butter into a saucepan and bring to the boil.

  • Step 4/ 9

    Pour the boiling water butter mixture into the flour.

  • Step 5/ 9

    • wooden spoon

    Over a gentle heat stir quickly with a wooden spoon until a ball of dough is formed.

  • Step 6/ 9

    • 1 eggs

    Remove from the heat and thoroughly beat in one egg until it’s fully absorbed. Then repeat with the second egg. The dough should be a velvety consistency and keep its shape when a spoons pulled over it.

  • Step 7/ 9

    • piping bag
    • baking tin
    • baking sheet

    Put the dough into a piping bag and on a baking tray lined with grease proof paper pipe into balls or sausage shapes.

  • Step 8/ 9

    Bake for 30 minutes.

  • Step 9/ 9

    • knife

    Once golden cut the choux pastry in half whilst it’s still hot.

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