Choux Pastry
A fun and impressive dessert. The key is to bake in a hot oven and slightly overcook them to make sure they keep there shape.
Ingredients
- 1 cup flour
- 1 cup water
- 120 grams butter cut into cubes
- 5 large eggs at room temperature
Instructions
- Preheat oven to 210C. Prepare Pastry bag
- Place the water and cubed butter in small saucepan. Bring to a boil to melt butter then add flour and beat vigorously with a wooden spoon until the dough is smooth and pulls away from the pan sides. Remove from heat and let cool-- this is important because if not cooled it will cook the eggs in the next step.
- Once butter flour mixture is cooled, add 1 egg at a time until dough is smooth and glossy. This takes a couple minutes with lots of beating so be patience and mix in the eggs well.
- Place the smooth dough in the pastry bag then pipe to desired shape on baking paper lined trays.
- Bake in hot oven for 20-25 mins. They will puff up but sometimes seem to take longer than you think. So keep a watch , its better to slightly overcook so they don't collapse when they cool.
- Once cooked, let the puffs cool completely, 1-2 hours then fill with whipped cream and topped with melted chocolate.
Notes
The uncooked dough can actually be frozen once piped into shapes for use at a later date. Just freeze them then group in sealed freezer bags to be pulled out another time.
Other shapes- profiteroles and eclairs