Choux Pastry
Making choux pastry is not difficult but it does require precision in timing, adding the flour just as the butter comes to the boil, then cooking out the flour just enough. But then you can allow the oven to do the rest, ensuring that steam is trapped in to the end of the bake.
The steam creates the leavening, and the heat from the oven will also set the flour and egg proteins once it has risen, which gives you the holey centre. So don’t be tempted to open the oven door too soon.
This is a classic choux pastry used to make chocolate éclairs, profiteroles and savoury Gougères.
Makes 400 g (14 oz).
Ingredients 5
150 g water
70 g unsalted butter, chopped
3 g fine salt
80 g bakers flour (strong flour), sifted
2 egg, medium-sized, about 100g total, lightly beaten
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Method 6
Combine the , and in a heavy-based medium saucepan over a medium heat. Melt the butter, stirring occasionally to incorporate all the ingredients.
Bring the mixture to the boil, then, just as it boils, add the all at once. Mix well with a wooden spoon as you cook out the starch in the flour and form your dough. Reduce the heat to low and continue to cook the dough, stirring constantly, for about 2 minutes, or until it comes away from the side of the pan.
The starch in the hydrates and binds with the liquid, which stabilises the mixture. It is important that you don’t overcook the dough at this stage, otherwise the proteins in the flour denature and the flour will not hold the liquid or .
Transfer the dough to a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute.
Then add the , a little at a time, ensuring that each addition is well incorporated before adding the next. This should take about 2 minutes and result in a smooth, shiny dough. (This step can also be done by hand, adding the eggs into the saucepan, a little at a time, and beating well with a wooden spoon.)
The choux pastry is ready to use straight away. It will keep, covered, in the fridge for 2–3 days.
