© british nutrition foundation 2006 basic choux pastry

© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub

Basic Choux Pastry


Ingredients

60g strong plain flour

50g butter

2 eggs (large)

150ml water


EquipmentWeighing scales, measuring jug, saucepan, baking tray, wooden spoon, pastry brush, and 2 small metal spoons.


Method

1. Preheat the oven to 200C or gas mark 6. Grease and sprinkle a little water on a baking tray.


2. Sift the flour onto a piece of greaseproof paper.


3. Beat the eggs in a small bowl.


4. Melt the butter in the water in a saucepan.


5. When it starts to boil, remove from the heat and shoot in the flour.


6. Beat the mixture briskly until it is smooth and leaves the side of the pan.


7. Stir in the egg, a little at a time, to form a smooth paste.


8. Place small spoons of choux pastry onto the baking sheet.


9. Bake for 10 minutes. Increase heat to 220C, gas mark 7, and bake for 15 minutes.

10. Slit with a knife and place on a cooling rack.

Handy HintsMake chocolate profiteroles:- see next slide


Method1. Make the choux buns.

2. Whip the cream until thick.

3. Melt the chocolate, in a double-boiler. (Or in a microwave for 15-20 seconds.)

4. Split each choux bun and spoon in cream.

5. Arrange the choux buns in a dish and pour the chocolate over.

Handy HintsMake savoury choux buns, by adding 60g cheese, mustard and black pepper to the mixture after the eggs. Sprinkle cheese on top and bake for 20-25 minutes.

Ingredients1 quantity choux pastry 100g plain chocolate 1 small carton double cream

EquipmentWeighing scales, bowl, saucepan, whisk, spatula and 2 small metal spoons.

© british nutrition foundation 2006 basic choux pastry

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