Saturday, 24 December 2011

Choux Paste

This is the mix you use when you want to make profiteroles, a nice finish to a Sunday roast.

Choux Paste

568ml Water
227g Unsalted Butter
Pinch of Sugar
258g Strong Flour
7/8 Eggs


  1. Place water and butter in a saucepan; bring to the boil until butter has melted.
  2. Sieve flour and sugar together, add to the boiling liquid, mixing until fully absorbed and mixture.
  3. Cleans itself from the sides of the pan.
  4. Allow to rest for five minutes, beat 7 eggs in a bowl, add half the amount to the paste mixture and Combine.
  5. Add the remainder of the eggs, beating in until a dropping consistency is achieved.
  6. Cover the mixture and allow to rest for five minutes, use as required
  7. Pipe onto a baking tray lined with parchment paper at 205 degrees/gas mark 6 for 30-35 minutes

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