Choux pastry, or pate à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes and craquelins.
Portion Size: 400 ml
Prep Time: 5 Minutes
125 ml Water
50 gm butter
1. Place the water and margarine into a saucepan and bring to the boil then reduce the heat to simmer.
2. Add the flour and beat vigorously with a spatula over heat until the mixture leaves the sides of the pan clean.
3. Withdraw from the stove and allow to cool.
4. Mix the eggs together then add to the mixture in the saucepan in small quantities beating until the mixture is smooth.
5. Allow to cool to room temperature.
There is a million things you can use choux pastry for, i will list a few of the more common uses.
1. Choux Buns – filled with pastry cream
2. Eclairs – filled with chantilly cream
3. Souffle Buns – Filled with whipped cream
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