French•gourmet
Choux Pastry (Pâte à Choux)
Recipe for Choux Pastry (Pâte à Choux) for Profiteroles, Éclairs and St Honoré Cake.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 80 g butter
- 100 ml water
- 100 ml whole milk
- 1 tsp caster sugar
- 1 pinch salt
- 120 g plain flour (sifted)
- 3 large eggs (lightly beaten, just to mix)
Instructions
- 1
Place the water, milk, butter, sugar & salt in a medium sized saucepan on a low heat and let it come to boil.
- 2
As soon as it comes to boil, remove from heat and sprinkle the flour, beating with a wooden spoon, until it all comes together.
- 3
Put it back on low heat and continue stirring for another minute, your dough should all come away smoothly from the pan.
- 4
Add the eggs and continue beating with the wooden spoon or for a faster result, use a hand held whisk, until the dough starts coming together once again.
- 5
Lose the whisk and finish with a wooden spoon.