Choux Pastry Recipe
Ingredients
| Water | 1/4 Pint | |
| Butter/Margarine | 1 Ounce | |
| 3 oz. plain or self-raising flour | ||
| 2 whole eggs and yolk of 1 egg or 3 small eggs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the water, margarine or butter and seasoning into a saucepan.
Heat gently until margarine or butter has melted.
Stir in the flour.
Return the pan to a low heat and cook very gently, but thoroughly, stirring all the time, until mixture is dry enough to form a ball, and leave the pan clean.
Once again remove from the heat and stir in the well beaten eggs very gradually.
Do this slowly to produce a perfectly smooth mixture.
Use for small buns or eclairs, which can then be filled with any savoury mixture.
Choux pastry for savouries should be kept to very tiny shapes.
Heat gently until margarine or butter has melted.
Stir in the flour.
Return the pan to a low heat and cook very gently, but thoroughly, stirring all the time, until mixture is dry enough to form a ball, and leave the pan clean.
Once again remove from the heat and stir in the well beaten eggs very gradually.
Do this slowly to produce a perfectly smooth mixture.
Use for small buns or eclairs, which can then be filled with any savoury mixture.
Choux pastry for savouries should be kept to very tiny shapes.
Chef
