Choux - Jacques Reymond OAM

The simplest and most versatile of recipes, choux pastry can be adapted for sweet or savoury fillings. Anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! It only takes about 10 minutes to prepare and the options for filling and shaping are endless. 

Ingredients: For 20 choux

60 ml water

70 ml milk

60g butter

75g flour plain

3 eggs, beaten

Method:

Mix water and milk, then add butter and bring to boil.

Turn off the heat and add the flour, and stir firmly for 2-3 minutes to make the dough.

Slowly one at a time add the eggs and mix until you have your dough complete. 

You can use it immediately or cover and refrigerate for up to 3 days. There’s no need to bring it to room temperature after refrigerating. You can store it in a piping bag in the refrigerator which makes it easier to pipe straight from the fridge.  

For profiteroles:  

Preheat oven to 180C.

Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.

Transfer choux pastry dough to a piping bag and pipe 5cm mounds about 8 cm apart.  You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.

Bake for 15 minutes - size depending.

Remove from oven, and allow to cool completely before filling.