Choux Pastry
For chocolate éclairs, cream and savory puffs
1/2 cup flour
Pinch of salt or sugar , (add more salt or sugar if you are
making a savory or sweet puff)
50g butter
1/2 cup hot water
1 tsp vanilla essence or extract
2 eggs (for
a sweet aroma and taste)
Pre-heat oven to 220C
Heat the butter and water slowly in a pot, until all the butter
has melted. Stir with a spoon
Increase the heat until the water boils rapidly.
Remove from the stove. Add in the flour and beat very fast with a
wooden spoon. It should be like a smooth yellow ball of mixture.
Again put the mixture in the pot on the stove and stir for about
a minute. Don’t let it dry up or burn.
Turn off the stove and beat each egg one by one. The pastry
should look like a smooth yellow ball of mixture in step 4. If the mixture is
slimy, and glossy it needs more stirring with a wooden spoon.
Spoon the pastry on the greased baking tray or baking paper.
Using 2 spoons like spooning the muffin batter into the tins. Make sure they
are small and rounded so they cook evenly and fast. (Cream or Savory puffs) For
chocolate éclairs (Small short sausage shape)
Bake pastry in oven until they are crispy, risen and light golden
brown.
Also reduce of the heat to dry out the paste inside of the
pastry.
- 220C for 15-20 mins
- -180C for 1-5 mins
Chocolate Éclairs
-
Melt a bit of chocolate and spread it over the pastry when it is cool .
Ready to eat.
Chocolate icing
- 1 cup icing sugar
-
2 tsp coca
-
3 Tbsp hot water
- After the pastry has
finished baking, cut open it and let it dry then add vanilla pastry cream or
whipped cream and a bit of icing sugar in the opening.
Cream or Savory puffs
- After the pastry has finished
baking, cut open it and let it dry then add vanilla pastry cream, whipped cream
and a bit of icing sugar, custard, mousse, jam, salmon seasoned with pepper and
chopped up olives, crab meat with mayo and pepper. The list goes on.
- BE CREATIVE &
(have FUN)
