Choux Pastry

Tips Before You Start

• - When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates.

• - All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat.

• - Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in.

Ingredients:

1 egg

50g plain flour, sifted

25g butter

1 level tsp sugar

Pinch of salt

75ml water

Method:

1. Heat the water, sugar and salt in a small saucepan to boiling-point.
2. Remove the saucepan from heat and melt the butter in it.
3. Add the flour all at once, stir well with wooden spoon.
4. Cook the mixture over low heat until mixture is thick and leaves the side of the pan.
5. Allow it to cool and add in the egg a little at a time, beating with a wooden the spoon.
6. Once the eggs are all incorporated, the paste should be smooth and shiny with think ribbon consistency.

Another Choux Pastry Recipe I got from a Book