Choux pastry recipe
- 140g plain flour, sifted
- 1/2 cup milk
- 1/2 cup water
- 100g butter
- 5 eggs
- 1 extra egg, lightly beaten
Preheat oven to 220C. Cover two baking trays with baking paper and set aside.
Put milk, water, butter into a large heavy-based saucepan.
Bring to a boil, then immediately lift pan from heat, place it on a heatproof surface and tip in flour in one quick movement.
Stir vigorously with a wooden spoon until smooth.
Return pan to a low heat and continue to stir vigorously until paste comes cleanly away from side of pan – this will take 3-4 minutes.
Transfer the paste to bowl of a food processor and, with the motor running, add two eggs. Incorporate thoroughly before adding a further two eggs. Incorporate thoroughly before adding a final egg.
Fill a piping bag with the pastry and then pipe directly onto the baking tray. Brush with a little of the beaten egg before going into the oven.
Place in the oven for 10 minutes. After 10 minutes, turn the oven down to 200C and slip a wooden spoon into the oven door so that it is ajar while it cooks for another 10 minutes.
Allow to cool in a protected area on a baking rack.
- This recipe is from Stephanie Alexander’s kitchen bible, The Cook’s Companion.
- This pastry works really well and does exactly what it should.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.