How to make Choux Pastry

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Fancy giving French patisserie baking a go? Well this Choux pastry recipe is the perfect place to start!

1 serving

Medium 20 Minutes small_amount_of_sugar Low Sugar

Ingredients

Ingredients

For the recipe  How to make Choux Pastry

For the Choux Pastry:

50 g Unsalted butter
150 ml Water
65 g Plain Flour
2 Medium Eggs (beaten)

preparation

Preparation

Step 1: First things first, pop the butter in a saucepan with 150ml of water. Heat gently on a low heat until the butter has melted, then turn up the heat and bring to the boil. Once boiling remove from the heat and immediately mix in the flour, beating well with a balloon whisk until thick, glossy and smooth – the mixture should form a soft ball of dough in your saucepan. Pour your ball of dough into a heatproof bowl and leave to cool for 10 minutes.

Step 2: Gradually pour in the beaten eggs and whisk well between each addition until you have a thick, glossy mixture, you may not need to add all your egg so keep an eye on the consistency of your mixture. 

Step 3: Your choux pastry is now ready to pop into a piping bag and pipe into choux buns or eclairs! 

Nutritional Information for the recipe How to make Choux Pastry

Per Serving Per 100 g / ml
Energy 3148 kJ
752 kcal
842 kJ
201 kcal
Fat 52.46 g 13.99 g
Carbohydrate 48.08 g 12.82 g
Protein 20.60 g 5.49 g

preparation

Preparation

Step 1: First things first, pop the butter in a saucepan with 150ml of water. Heat gently on a low heat until the butter has melted, then turn up the heat and bring to the boil. Once boiling remove from the heat and immediately mix in the flour, beating well with a balloon whisk until thick, glossy and smooth – the mixture should form a soft ball of dough in your saucepan. Pour your ball of dough into a heatproof bowl and leave to cool for 10 minutes.

Step 2: Gradually pour in the beaten eggs and whisk well between each addition until you have a thick, glossy mixture, you may not need to add all your egg so keep an eye on the consistency of your mixture. 

Step 3: Your choux pastry is now ready to pop into a piping bag and pipe into choux buns or eclairs! 

Nutritional Information for the recipe How to make Choux Pastry

Per Serving Per 100 g / ml
Energy 3148 kJ
752 kcal
842 kJ
201 kcal
Fat 52.46 g 13.99 g
Carbohydrate 48.08 g 12.82 g
Protein 20.60 g 5.49 g

Recipe Tags

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