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Choux pastry


Preparation : 15 min Resting : -
Cooking : 20 min Equipment : piping bag
Difficulty :
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for 30 choux :
200 ml water 
75 g butter 
150 g plain flour 
4 eggs +1 egg yolk (for brushing)
1Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the diced butter.
2Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly, until the dough no longer sticks to the sides of the pan.
3Remove from the heat and transfer the dough to the bowl with the dough blade. Process for 15 seconds, then add the eggs one at a time via the feedtube, running for a further 30 seconds.
4Add three quarters of the cheese and process for 5 seconds.
5Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with a plain nozzle. Pipe out buns measuring approx. 3 cm across.
6Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the grated cheese.
7Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should be served warm.
Chef’s tip

for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan with the water and butter


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