Choux pastry is a very different type of pastry, whilst puff pastry and shortcrust are kneaded and rolled out, choux pastry istwice cooked and often piped out. It uses the same basic ingredients to make pastry: flour, butter, and eggs with the addition of water. Although this pastry may seem complicated it is actually very simple. This pastry is used to make delicious classics such as profiteroles and eclairs.
Makes 8 éclairs or 15-20 profiteroles
75g plain flour
50g unsalted butter
2 eggs well beaten
Place the butter and water in a small sauce pan over medium heat stirring until the butter has melted. Bring to a brisk boil.
Lower the heat and remove the from the heat and add all of the flour into the water mixture and stir quickly. The mixture should form a soft ball that comes away from the sides of the pan. Mix the dough a little over the reduced heat to evaporate any more water.
Transfer the hot dough to a cool glass bowl. If you are not going to use the dough straight away leave it in the pan with the lid on to prevent it from drying out.
Using a silicone spatula beat the dough so it can cool down quicker.
When the dough is warm gradually begin to pour in the beaten egg being very careful not to add to much in one go.
Beat the mixture really well still using the silicone spatula, at first the mixture will look as though the egg is not going to mix in but eventually it will.
Stop adding the egg when the mixture holds soft peaks and drop of the spatula when moved. You may not need to use all of the egg.
Spoon the mixture in to a piping bag fitted with a plain 1cm nozzle and pipe out your desired shape onto a well greased or lined baking tray.
Baking times and temperatures will depend on the dessert you are making.