Choux pastry
This versatile choux pastry can be used for both eclairs, cream puffs or awesome savory puffs by adding chili flakes, fresh chopped herbs and paprika.
Recipe PDF
Ingredients
- 65 grams cold butter approximately 1/4 cup or 1/2 stick
- 125 ml water approximately 1/2 cup
- 70 grams cake flour approximately 125 ml or 1/2 cup
- 2 large eggs
- 1 ml salt
For savory choux add
- 15 ml chopped fresh herbs like thyme approximately 1 tablespoon
- 1.25 ml chili flakes approximately 1/4 tsp
- 1.25 ml paprika approximately 1/4 tsp
Instructions
- Preheat the oven to 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
- Add the butter and water to a saucepan or small pot and allow to come to a boil slowly.
- For the best results ensure that the water does not boil before the butter has melted.
- Remove the pot off the heat and add all the flour and salt.
- Beat the flour into liquid ensuring that there are no lumps of flour and return to the heat and stir until the dough forms a ball and comes away from the sides.
- Remove from the heat and leave to cool for at least five minutes.
- Add the eggs one at a time, beating thoroughly after each addition.
- Ensure that the eggs are all incorporated and that the pastry is stiff and glossy.
- For choux puffs place teaspoonfuls on a baking tray lined with parchment paper. For bigger puffs use tablespoonfuls.
- For eclairs pipe in long lengths.
- Bake for 10 minutes at 200 degrees celcius/ 180 celcius with fan / 400 F / Gas mark 6.
- Turn down the heat and bake for a further 10 -15 minutes (depending on size of choux puffs) at 180 degrees celcius/ 160 celcius with fan / 350 F / Gas mark 4.
- I prick a hole in the side with a wooden skewer and allow it to dry out in the oven that has been switched off.
- Fill with desired sweet or savory filling when cooled.
Nutrition
Calories: 54kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 29mgSodium: 62mgPotassium: 17mgFiber: 0gSugar: 0gVitamin A: 235IUVitamin C: 1.5mgCalcium: 9mgIron: 0.3mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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