Choux Pastry, used for eclairs, croque en bouche, profiteroles etc is a hard and labor intensive pastry. Be brave and give it a try, you might be suprised at what you can do.
Grease a baking tray and preheat oven to 200 degrees celcius.
Place water, butter, salt, and sugar in a saucepan. Heat until butter and water come to the boil.
Remove from the heat and add all of the flour at once.
Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the side of the pan.
Remove from heat and place the paste in a bowl.
Lightly beat the eggs in a small bowl.
Add the eggs to the paste a little at a time, beating well after each addition. the mixture is ready when it is smooth, thick and glossy.
Spoon the pastry into a piping bag with a 1cm nozzle.
Pipe rounds of pastry onto the prepared baking tray.
Bake for 20 minutes or until golden brown all over.
Remove moist interior from pastry and fill with whipped cream or custard
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