Choux pastry
A great classic of French pâtisserie, choux pastry is used for making éclairs and profiteroles. The traditional cake for weddings and communions in France, the croquembouche, is an elaborate cone-shaped confection of custard-filled choux buns, caramel, spun sugar, and fresh flowers
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INGREDIENTS:
 Makes 750g (1lb 10oz) dough
125ml (4 fl oz) water
125ml 4 fl oz) full-fat milk
1 scant tsp caster sugar
1 scant tsp salt
110g (4oz) butter
140g (5oz) plain white flour
5 eggs
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PREPARATION:
1. Pour the water, milk, sugar, and salt into a pan. Add the butter. Bring to the boil. As soon as the liquid boils, add the flour all at once. Beat vigorously until the dough is smooth.
2. Continue to beat the mixture for another 2-3 minutes until the dough dries out and comes away from the sides of the pan in a ball. Tip it into a large bowl.
3. Add the eggs one by one, beating well so that each egg is thoroughly incorporated before adding the next.
4. When the dough falls as a ribbon, it is ready to be shaped as required by the recipe and baked straight away.
Chef's tips
Choux pastry is made with equal amounts of water and milk. Using water only results in rough pastry.
It is essential to put the dough in a bowl before adding the eggs in order to mix them in a well and so make a light pastry.
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PREP/COOK
INFORMATION:
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Source: Cook Simply Everything by Marcus Wareing and Jill Norman, priced £20, published by Dorling Kindersley
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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