Choux pastry is used for a variety of desserts. Eclairs and choux are surely the best examples every one knows.
Take a big breath, this is not hard BUT it requires some energy...
I would recommend that you do never try to make a bigger batch. Make two if needed.
Ingredients for 9 people:
- 25 cl water
- 100 g butter
- pinch of salt
- 200 g flour
- 4 eggs
- a strong wooden spoon
1) turn on the oven at 175C
2) boil the water with the salt and the butter in a big pan
3) throw the flour at once in the water and turn just enough to make a big ball inside the pan (the dough should not stick on the edge)
4) turn off the fire and add the eggs one at a time - break one, mix, break the next one, mix... You might not be able to turn because the egg is slimy, so just try to push it in the dough by poking it with the spoon. Use right after the 4th egg.
5) on a tray "moisturized" with butter, just drop tablespoons of dough (9 big choux).
6) bake for 40 min at 175 C
- Do not be impatient, do not open the door of the oven until it looks done, otherwise they will collapse -
A choux that is ready is super light and light brown!
For the filling, follow your recipe or your imagination with some pastry cream!
Voilà!
Take a big breath, this is not hard BUT it requires some energy...
I would recommend that you do never try to make a bigger batch. Make two if needed.
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- 25 cl water
- 100 g butter
- pinch of salt
- 200 g flour
- 4 eggs
- a strong wooden spoon
1) turn on the oven at 175C
2) boil the water with the salt and the butter in a big pan
3) throw the flour at once in the water and turn just enough to make a big ball inside the pan (the dough should not stick on the edge)
4) turn off the fire and add the eggs one at a time - break one, mix, break the next one, mix... You might not be able to turn because the egg is slimy, so just try to push it in the dough by poking it with the spoon. Use right after the 4th egg.
5) on a tray "moisturized" with butter, just drop tablespoons of dough (9 big choux).
6) bake for 40 min at 175 C
- Do not be impatient, do not open the door of the oven until it looks done, otherwise they will collapse -
A choux that is ready is super light and light brown!
For the filling, follow your recipe or your imagination with some pastry cream!
Voilà!
