Choux pastry
Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 min
Equipment
piping bag
15 people
200 ml water
75 g butter
150 g plain flour
4 eggs
Associated products
Tips
You can fill the choux pastry with cream and cover with icing ... For lighter choux pastry, replace the 200 ml of water with 100 ml of water and 100 ml of milk!
RECIPE STEPS
1
Preheat the oven to 180°C (gas mark 4).
Add the water to a saucepan.
Roughly chop the butter and add to the saucepan.
- 200 ml water
- 75 g butter
2
Bring to the boil. Remove from the heat and add the flour all at once.
Mix quickly with a spatula.
- 150 g plain flour
3
Return to the heat for about 1 minute, to dry out the dough, stirring continuously.
The dough should not stick to the pan.
4
Remove from the heat. Put the dough in the bowl fitted with the kneader.
Run the programme for 15 seconds then add the eggs one at a time through the cap opening.
Leave to run for 30 seconds.
- 4 eggs
5
Cover a baking tray with greaseproof paper.
Put the mixture into a piping bag.
Pipe the choux pastry in balls (about 3cm in diameter) onto the baking tray.
6
Bake for about 20-25 minutes then put them on a rack to cool.
