How to make Choux Pastry
Ingredients
Ingredients
For the recipe How to make Choux Pastry
For the Choux Pastry:
| 50 g | Unsalted butter |
| 150 ml | Water |
| 65 g | Plain Flour |
| 2 | Medium Eggs (beaten) |
preparation
Preparation
First things first, pop the butter in a saucepan with 150ml of water. Heat gently on a low heat until the butter has melted, then turn up the heat and bring to the boil. Once boiling remove from the heat and immediately mix in the flour, beating well with a balloon whisk until thick, glossy and smooth – the mixture should form a soft ball of dough in your saucepan. Pour your ball of dough into a heatproof bowl and leave to cool for 10 minutes.
Gradually pour in the beaten eggs and whisk well between each addition until you have a thick, glossy mixture, you may not need to add all your egg so keep an eye on the consistency of your mixture.
Your choux pastry is now ready to pop into a piping bag and pipe into choux buns or eclairs!
Nutritional Information for the recipe How to make Choux Pastry
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
3148
kJ
752 kcal |
842
kJ
201 kcal |
| Fat | 52.46 g | 13.99 g |
| Carbohydrate | 48.08 g | 12.82 g |
| Protein | 20.60 g | 5.49 g |