Choux Pastry

Choux pastry has to be one of the easiest type of pastries to make. You do not need to be a pastry chef or someone who regularly bakes and as long as you have a functional oven, you are set to go. Zu has been away in Edinburgh the past week for work and he will be there for the next month. Since he only comes back home to London on the weekends, I decided to treat him to something special for our weekend breakfast together (rather than having the same pancakes and toast). Choux pastry is perfect as they do not take long to make and bake, and he can eat them with his favourite spread.

INGREDIENTS

60g     strong bread flour

40g     superfine flour

2          whole eggs (cracked into a bowl)

50g      butter

150ml water

1 tsp     salt

1 tsp     sugar

STEPS

1. Measure out the bread flour and superfine flour and sieve onto a parchment paper. The parchment will help to ‘shoot’ the flour quickly into the pot. Warm up the oven to 160C.

2. Melt the butter in a pot and once melted, add in 150 ml of water. Add in the salt and sugar and bring the mixture up to a boil.

3. Once the butter and water mixture starts to boil, quickly ‘shoot’ in the flour mixture and mix vigorously till the mix and the dough pull away from the sides of the pot. Pull the pot away from the stove and pour in the eggs. Continue to mix vigorously till well mixed. It may seem in the beginning that the eggs may not want to incorporate into the dough, but just continue to mix until they do.

4. Once the dough is well mixed, scoop the dough using a spoon onto a baking tray and make sure to space out between each drop. I normally use a piping bag to make it prettier but spooning the dough will make it just as pretty. Sprinkle some water onto the baking tray to help create steam in the over which will help the dough to rise up even more when baking. Bake in the oven at 160C for 15-20 minutes or until golden brown.

5. Once baked, take the pastry out of the oven and quickly cut open the side of the pastry to release the steam trapped inside the pastry.  This is important to prevent the pastry from going soft and soggy. Leave the pastry to rest on the cooling rack.

Once cooled, the choux pastry is now ready to be eaten and can be served with freshly whipped cream and fresh berries. Zu likes to eat his with his favourite fig jam and salted caramel jam. Liberally give the pastry a dusting of icing sugar to make them look prettier 🙂

Have a good Sunday,

Mariam S

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