Choux pastry

Recipe from: 4/12/2001 12:00:00 AM
Ingredients 5
Servings 2


Serving Change
  • 250
  • 100
    butter or margarine
  • pinch salt
  • 250
    cake flour
  • 4
    extra-large eggs


Preheat the oven to 200 ºC and butter a baking sheet or spray with non-stick spray. Bring the water, butter or margarine and salt to the boil. Remove from the heat and add the cake flour all at once. Beat the mixture with a wooden spoon until it forms a ball. Leave the pastry to cool until lukewarm. Beat the eggs and add small quantities at a time, beating well with a wooden spoon after each addition. Repeat until all the egg has been used. The pastry must be fairly stiff and form a point when a spoon is lifted from it. Spoon teaspoonfuls of the dough onto the baking sheet and bake for 20-25 minutes until golden brown and crisp. Make- a small incision in each puff to allow the steam to escape. Leave to cool (if the puffs are still slightly moist inside place them in the oven for a few minutes to dry out.) Serve with herbed cream cheese (see puffs with herbed cream cheese recipe). Makes about 40 puffs.

Read more on: bake  |  eggs


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