Choux pastry always sounds and looks difficult to make but once you have seen the video you will realise how simple it is! writes Glenn Futter.
Choux pastry is the lightest, crispiest, airiest pastry and the way it differs from other pastries in that it is cooked twice, once on the hob and then again in the oven.
The high moisture content causes the pastry to rise in the oven which results in a crispy shell with hollow middle.
What is really good about choux is that it doesn’t call for any particular pastry skills, like lightness of hand or careful rolling.
If you don’t like piping it is easy enough to use 2 spoons and place the pastry onto a grease proof tray!
With this pastry you can top and fill with whatever you like and it will taste divine; cream, chocolate or savoury fillings. Try something totally different.
Before making choux pastry I do have some tips that are worth bearing in mind.
When the water and butter are on the heat only add the flour after it has all melted and do not boil.
Second tip is that add the eggs in one at time to the mixture as it may not need all of them.
140g Plain flour
½ pint of cold water
lPre heat over 220C/200C lFan/Gas 7
lPour the water and place the butter into the pan and heat till the butter has melted. Bring to the boil
lAdd the flour in the pan and mix with the wooden spoon continuously until the mixture looks shiny and it pulls away from the pan into a ball.
lCool the mixture for about 20/30 minutes
lAdd the eggs in one at all time mixing well between each addition until you have a smooth pipe able mixture
lAdd mixture to piping bag and pipe onto a grease proof tray
lIf making buns, once pipe wet a finger and pat the buns down. Flick water over the tray to create steam when baking.
lBake in the over for 10 minutes and then turn down the oven to 190C/170C Fan/Gas 5 and bake for another 10 minutes till they are golden brown. Leave to cool and fill with your desired filling and topping.
Glenn’s video making choux pastry will be uploaded on Monday.