Simple tips for choux pastry… by Anna Montali
60g butter, cubed
10ml (2 tsp) castor sugar – only to be added if making sweet choux
120g (1 cup) cake flour, sifted
3 large eggs
- Place the butter, water, milk and sugar (if using) in a small pot and heat gently until the butter has melted. Remove from the stove.
- Stir the flour into the butter mixture and beat until smooth.
- Return to the heat and stir until the mixture no longer sticks to the sides of the pot and forms a smooth ball. Remove from the heat and cool slightly.
- Whisk the eggs well. Add the eggs to the dough, beating into the mixture until well combined, smooth and glossy. Use as required.
- Use a piping bag to pipe different shapes.
- Preheat the oven to 220°C. Bake the pastry for about 10 minutes. Reduce the heat to 180°C and continue to bake until golden and crisp, about 10 minutes. Remove from the oven. Turn the oven off and return the pastry for a few minutes to dry them out.
- Either make a small slit in the back of the pastry and fill with custard or slice the top and spoon in your preferred filling.
Do not overcook or beat the mixture vigorously as this will make it greasy.