Choux Pastry


Choux Pastry

Basic recipe for choux pastry.

Ready in: 45 minutes
Yield: 18 eclairs

Choux pastry, made with water:

3.4 fl. oz (100 ml) water
3 1/2 oz (100 g) butter
1 pinch of salt
3 1/2 oz (100 g) all-purpose flour
3 eggs

1. Sift the flour onto a clean piece of paper.

2. In a small casserole, combine the water, butter and salt. Bring the mixture to the boil.

3. Add the sifted flour at once. Stir with a wooden spoon until the dough comes together and forms a ball. Remove the casserole from the heat.

4. Transfer the mixture into a large bowl and let it cool for 1 minute. Add the eggs one at a time, stirring well after each addition. Stir the egg mixture until smooth.

5. Preheat the oven to 390 °F (200 °C). Lay a baking tin with baking paper. Transfer the dough into a piping bag fitted with a large star tip. 

6. Pipe 8 cm 3 to 4-inch log shapes or round rosettes onto the baking paper. Bake until golden brown, about 22-25 minutes. (Do not open the stove, while baking!)

Energy: 1322 kcal / 5535 kJ
Fat: 98,8 g
Carbohydrates: 75,6 g
of which sugars: 3,6 g
Protein: 30,3 g
Fibre: 2,8 g

Choux pastry, made with milk:

5 fl. oz (150 ml) milk
3 1/2 oz (100 g) butter
1 pinch of salt
0.7 oz (20 g) granulated sugar
3.9 oz (110 g) all-purpose flour
3 eggs

1. Sift the flour into a piece of paper.

2. In a small casserole, combine the milk, granulated sugar, butter and salt. Bring the mixture to the boil.

3. Add the sifted flour at once. Stir with a wooden spoon until the dough comes together and forms a ball. Promptly, remove the casserole from the heat.

4. Transfer the mixture into a large bowl and let it cool for 1 minute. Add the eggs one at a time, stirring well after each addition. Stir the egg mixture until smooth.

Energy: 1534 kcal / 6424 kJ
Fat: 104,3 g
Carbohydrates: 110 g
of which sugars: 30,8 g
Protein: 36,4 g
Fibre: 3 g


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