How to make choux pastry
- Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
This a easy recipe I do everytime for my sweet canapes party ….
140g g Strong White Bread Flour o
25cls Water or milk
4 gr of salt
Combine the milk, 125ml water, the butter and salt in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.