Archive for the 'Pastries' Category


How to make Choux Pastry

Pastries usually are made by rubbing fat into the flour, but with choux pastry the butter is melted with water and then the flour is added, followed by eggs. The result is more of paste than a pastry. It is easy to make, but care must be taken in measuring the ingredients.

The recipe below makes 18 profiteroles or 12 eclairs.

Here’s what are needed for choux pastry/eclairs:

115g or 4oz or 1/2cup butter, cut into small pieces                     

10ml or 2tsp caster sugar

1.5ml or 1/4 tsp salt

150g or 5oz or 1 and 1/4cup plain flour

4 eggs, beaten

1 egg, beaten with 5ml or 1tsp cold water for glazing

Here’s how:

1. Preheat the oven to 220 degrees Centigrade or 425 degrees F or Gas 7. Combine the butter, sugar, if using, salt and 250ml or 8fl oz or 1cup water in a large heavy-based suacepan. Bring to the boil over moderately high heat, stirring occasionally.

2. As soon as the mixture is boiling, remove the pan from the heat. Add the flour all at once and beat vigorously with a wooden spoon to mix the flour smoothly into liquid.

3. Return the pan to moderate heat and cook, stirring until the mixture forms a ball, pulling away from the side of the pan. This will take about 1 minute. Remove from the heat again and allow to cool for 3-5 minutes.

4. Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in the eggs until the mixture becomes a smooth and shiny paste.

5. While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with baking parchment.

6. Glaze with 1 egg beaten with 5ml cold water. Put into the preheated oven, then reduce the heat to 200 degrees Centigrade or 400 degrees F or Gas 6. Bake until puffed and golden brown.


For large puffs

Use two large spoons dipped in water. Drop the paste in 5-6cm or 2-2 and 1/2in wide blobs on the paper-lined baking sheet, leaving 4cm or 1 and 1/2in between each. Neaten the blobs as much as possible. Alternatively, for well-shaped puffs, pipe the paste using a piping bag fitted with 2cm or 3/4in plain nozzle.

For Profiteroles

Use two small spoons or piping bag fitted with 1cm or 1/2 in nozzle and shape 2.5cm or 1in blobs.

For Eclairs

Use a piping bag fitted with a 2cm or 3/4in nozzle. Pipe strips 10-13cm or 4-5in long.

For a Ring

Draw a 30cm or 12in circle on the paper. Spoon the paste in large blobs on the circle to make a ring. Or pipe tow rings round the circle and a third on top.

Baking Times For Choux Pastry

Large Puffs and Eclairs ——– 30-35minutes

Profiteroles ——————— 20-25minutes

Rings —————————- 40-45minutes



Blog Stats

  • 82,893 hits

Top Clicks

  • None