Choux pastry is not just easy but versatile for sweet and savoury fillings. I'm going to experiment more with ways to fill and decorate these delicate and tasty parcels.
Choux
Pastry
via
GBBO masterclass
Makes:
12 eclaires
Ingredients
50gm
butter
150ml
water
65gm
plain flour
2
eggs, beaten
Method
- Pre-heat oven at 200°c / Gas 6
- In a sauce pan, bring the water and butter to a full boil. In goes the flour. Beat the mixture until smooth. When it come together into a ball shape, remove from heat. Loosen the dough and add a little of the beaten egg at a time. Combine well.
- Prepare piping bag with a 1cm nozzlel. Put the dough into piping bag and pipe out 6” strip on to baking dish lined with grease proof paper. You should get 12 strips. Spray some water on to the dough by using a spray bottle. This will create steam.
- Place baking dish in the oven and bake for 10 mins. Then lower to 170°c and bake for another 20 mins. Or until it is light golden colour.
Once
fully cooled, fill with desired fillings.
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