Choux Pastry Recipe

Choux Pastry Recipe

A light pastry (paste) which puffs up to three times its unbaked size during cooking. Ideal for piped cream cakes and pastries. It is usually baked at 200C/400F/gas mark 6.

Ingredients: Makes 350 g / 12 oz

50g/2 oz unsalted (sweet) butter
150 ml milk and water in equal quantities, mixed
75 g/3 oz plain (all-purpose) flour
2 eggs, lightly beaten

Method:

Melt the butter in the milk and water in a pan over a low heat. Bring quickly to the boil, the remove from the heat. Tip in all the flour and beat just until the mixture comes away from the sides of the pan. Leave to cool slightly. Gradually beat in the eggs, a little at a time, until the mixture is smooth and glossy.

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