This is a basic recipe for choux pastry that you can use for sweet or savoury pastries. The mixture may be stored in the fridge for 12 hours in an airtight container.
6 people made this
125g plain flour
75f butter, diced
1 large pinch salt
250ml milk or 125ml milk mixed with 125ml water
Method Prep:20min › Cook:15min › Ready in:35min
Sift the flour on a large plate.
Pour the milk or water-milk mixture into a large, heavy-bottomed saucepan. Add the salt and the butter and bring to the boil over low heat.
As soon as the mixture begins to bubble, remove the pan from the heat. Add all the sifted flour at once and stir quickly with a wooden spoon until the flour is absorbed, and the mixture is free of lumps.
Return the pan to the hob over low heat and do not stir. After about 1 minute, the mixture will detach from the sides and the bottom of the pan.
Quickly add 2 eggs whilst stirring vigorously. Then add the other 2 eggs, one after the other, while continuing to stir constantly, until very smooth. Remove from the heat and whisk.
Preheat oven to 180 C / Gas 4. Grease a baking tray or line it with greaseproof paper.
Using two spoons, scoop small balls of the mixture onto to baking tray, leaving ample distance between them as they will puff up during baking.
Bake in the oven till golden brown, about 15 minutes.
Remove from the oven and make a small cut in the bottom of each pastry to release the steam. Return pastries to the baking sheet and place in the oven to dry them out, a further 2 minutes. Turn off the oven and open the door. Leave the choux pastry in the oven till cooled.