This weeks recipe tutorial is Choux Pastry! It is a light pastry dough which, instead of a raising agent, relies on it's high moisture content to create steam during cooking to puff the pastry!
Our Head Chef Gary guides you through making this dough which is the basis of lots of tasty desserts including eclairs, profiteroles and paris brests. If you fancy giving it a go, all the ingredients are available from our the Food and Provisions list.
70g Plain Flour
50g Butter
2 Large Eggs
150ml Water
1. In a pan bring the water to a slow simmer and add the butter.
2. Once the butter is completely melted remove from the heat and add all the flour.
3. Stir well, and make sure all the flour is fully incorporated into the mixture. Allow to cool for 3-5 minutes.
4. Lightly beat the eggs in a separate mixing bowl.
5. Once the pastry mixture is cool to touch, slowly incorporate the beaten eggs into the mix until it is glossy and smooth.
6. Place all the mixture into a piping bag and allow to chill in the fridge for an hour. Top tip: if you don’t have a piping bag to hand. A sandwich bag could also be used.
7. On a baking tray, lined with baking parchment. Gently pipe out your chosen shapes whether they are profiteroles, eclairs, paris brest or something else!
8. Cook in an oven pre-heated to 200 degrees, gas mark 6, for 20 – 25 mins or until golden brown.
9. Once cooked allow to cool, to room temperature on a wire rack.
10. Fill! There are many choices for fillings.Spiked whipped cream (using a little alcohol) / Crème Patissiere (Vanilla pastry cream) / Almond or Hazelnut Cream / Praline / Jam or Marmalade