Choux pastry

Too few ratings

Jack Peterson

Community Member

Difficulty

Easy ๐Ÿ‘Œ
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
75 g flour
125 ml water
50 g butter
eggs
1 dash salt
Metric
Imperial

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

    • 75 g flour
    • 1 dash salt
    • saucepan
    • sieve
    • wooden spoon

    Sieve the flour and salt into a large saucepan.

  • Step 3/9

    • 125 ml water
    • 50 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

    • eggs

    Remove from the heat and thoroughly beat in one egg until itโ€™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 itโ€™s still hot.