This light and airy choux pastry recipe is easy to follow. I use it for chocolate eclairs and cream puffs. But you can also use it to make very light savoury sandwiches.
I use this recipe by Michel Roux from his book, Pastry. The pastry is perfect every time I make it. It's crisp on the outside, and soft and airy in the middle.
It's different to other pastries in that you can (and need to) beat away thoroughly. You don't need to work carefully to keep the air in. The chemistry of the dough and the cooking do that on their own.
You can apparently make the choux ahead of time and brush the surface with egg to keep it from forming a crust, but I never do. I make the shells in whatever shape I want, and once they are completely cool, I store them in an airtight container until I'm ready to fill them. I have personally never kept them beyond a few hours, but you can keep them for 3 days this way.
If you do want to make savoury choux buns, you can add a little flavouring to the mixture as you cook it. For example, you could try adding a little cayenne, some paprika or just salt and pepper.
Choux pastry is made for filling. It quite literally has air pockets in the middle which are perfect for filling with cream or creme patissiere. Or perhaps ham, or prawns and salad for unusual savoury sandwiches.
Time: 15 minutes
Makes about 1 cup
50g diced butter
¼ tsp salt
½ tsp sugar
75g plain flour
eggwash (1 egg yolk mixed with 1 tbsp milk)
- Get the ingredients measured first. Everything happens quite quickly and you really need to be ready.
- Put the milk, water, butter, salt and sugar into a reasonably heavy pan and put on a low heat. If you are using any flavourings, such as a pinch of paprika, add them now.
- Heat slowly to melt the butter. Once the butter is melted, bring the milk to the boil.Once it has come to the boil, remove the pan from the heat and add the flour - quickly and all in one go. Mix thoroughly with a wooden spoon until completely smooth.
- Return the pan to a medium heat and stir continously for about 1 minute to slightly dry out the paste. Remove from the heat.
- Add the eggs, one by one, beating with a wooden spoon all the time until the pastry is smooth and silky.
It is now ready to use. If you are not ready to use it, cover with a thin layer of beaten egg.
Use to make chocolate eclairs
, savoury sandwiches or perhaps cream puffs for afternoon tea.
If you enjoyed the Challenge of Choux Pastry, why not have a go at Perfect Puff Pastry?