Choux pastry
calories: low
category: basics
cost: low
difficulty: medium
preparation time: 65
Ingredients
Water 250 gr.
Flour 125 gr.
Butter 60 gr.
Eggs 3
Salt to taste
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Wine Tips
for your meals
Flour 125 gr.
Butter 60 gr.
Eggs 3
Salt to taste
See our
Wine Tips
for your meals
Preparation Melt the butter in a pot with a pinch of salt. Add the water and melt the butter completely.
Sieve the flour and add it to the pot through a strainer to avoid lumps from forming which would spoil your dish. Stir in the flour with the butter using a wooden spoon until you have a smooth dough.
With the pot still on the fire go on mixing until the mixture comes away from the sides of the pot. If there is a slight sizzle, don’t worry, it’s normal.
Put the dough on a tray and widen it out with a wooden spoon, then let it cool. Now put the dough into a bowl and add an egg at a time, paying attention that each egg is absorbed before adding the next.
Now blend the dough with an electric beater until it is dense and smooth. Then insert it into a piping-bag. Pipe the puffs onto an oven sheet far enough from each other. Bake them in the oven at a temperature of 180/190° for about 20 minutes, until they are golden brown. The Chef's tips When the puffs have finished baking, prick them with a toothpick then leave them in the oven switched off but still hot for a further ten minutes. Curiosity Choux pastry is the translation from the French ‘pate-à-choux’ which means ‘pastry for Brussels sprouts’. In fact, the sweets that you can make from these puffs.
Sieve the flour and add it to the pot through a strainer to avoid lumps from forming which would spoil your dish. Stir in the flour with the butter using a wooden spoon until you have a smooth dough.
With the pot still on the fire go on mixing until the mixture comes away from the sides of the pot. If there is a slight sizzle, don’t worry, it’s normal.
Put the dough on a tray and widen it out with a wooden spoon, then let it cool. Now put the dough into a bowl and add an egg at a time, paying attention that each egg is absorbed before adding the next.
Now blend the dough with an electric beater until it is dense and smooth. Then insert it into a piping-bag. Pipe the puffs onto an oven sheet far enough from each other. Bake them in the oven at a temperature of 180/190° for about 20 minutes, until they are golden brown.
