Recipe - Choux pastry

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Choux
Pastry
Recipe
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• Ingredients

• Created by IBPA

S. No Ingredients Quantity Unit
1 Unsalted Butter 40 Gm
2 Water 100 Gm
3 Salt 1 Gm
4 Sugar 2 Gm
5 Flour 60 Gm
6 Egg 100 Gms
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Method

• Created by IBPA

• Take flour in a bowl and keep aside.
• Take the eggs in another bowl and keep aside.
• In a large saucepan, add butter, salt, water and
  sugar.
• Bring the mix to a boil. Use a dry cloth to hold
  steady while constantly stirring using a wooden
  spoon.
• When bubbles starts to form, add the flour to the
  water and take off the heat.
• Constantly beat the flour into the water to
  incorporate it completely.

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• Created by IBPA

7. Add one egg at a time to the dough while it is
still warm and beat it till it is smooth. 8. Add
the second egg and the essence and repeat. 9.
Pour the batter in the piping bag. 10. Prepare a
try by greasing and dusting with flour. 11. Pipe
out choux pastry approximately 10 cm long leaving
sufficient gap for eclairs. 12. Pipe out the
batter in approximate 4cm drops for
profiteroles. 13. Pipe out the batter in
approximate 5-7cm rings for paris brest 14. Bake
at 220 c for for 10 min, 200 c for 10 min 180
10 min
CHEFS TIP Do not open the oven door during the
first 10 minutes of baking.
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