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Choux Pastry Recipe
|Milk||4 Fluid Ounce (125 Milliliter)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Unsalted butter||4 1⁄2 Ounce, cut into small pieces (125 Gram)|
|Caster sugar||1 Teaspoon|
|Plain flour||5 1⁄2 Ounce (165 Gram)|
Calories 322 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 12.7 g63.4%
Trans Fat 0 g
Cholesterol 223.9 mg
Sodium 391.5 mg16.3%
Total Carbohydrates 23 g7.7%
Dietary Fiber 0.62 g2.5%
Sugars 2.2 g
Protein 8 g15.2%
Vitamin A 15.1% Vitamin C
Calcium 5.2% Iron 4.8%
*Based on a 2000 Calorie diet
Add the flour in one go and stir in with a wooden spoon for about 2 minutes.
Remove from the heat and add the eggs one at a time, stirring each one well in.
Preheat the oven to 200°C (400°F), gas mark 6.
Using a piping bag with a 14-mm / 5/8-inch nozzle, pipe two `crowns' of choux pastry around the pastry disc -the first 3 mm / 1/8 inch from the edge and the second in the centre.
Change to a 10-mm / 3/8-inch nozzle and pipe 15 small balls of choux pastry (about the size of a walnut) onto a separate baking sheet lined with baking parchment.
Bake separately in the preheated oven for 20-25 minutes for the small balls and 25-30 minutes for the base - making sure you do not open the oven door while they are cooking.
Remove from the baking sheet and leave to cool on a wire rack.