Classic Choux Pastry
Crisp shell, tender heart!
Ingredients:
- 50 g butter diced
- 100ml water
- 50ml full cream milk
- 10 ml/5 g icing sugar
- A pinch of salt
- 65 g/130 ml cake flour, sifted
- 2 medium eggs, lightly beaten
How To Make Classic Choux Pastry
- Place the water, milk, butter, sugar and salt into a saucepan and bring to the boil until the butter has fully melted and everything is well combined.
- Remove the pan from the heat and add the sifted flour all at once. Stir well with a spatula until fully incorporated.
- Return the pan to a medium heat and continue stirring for a few seconds until the dough dries slightly, becomes smooth and shiny, forms a ball, and pulls away from the sides of the pan.
- Transfer the dough to a stand mixer fitted with a paddle attachment (or a bowl). Allow it to cool slightly, then add the beaten eggs gradually, mixing well between additions, until a smooth, glossy piping consistency is achieved.
- Transfer the choux pastry to a piping bag fitted with a star-shaped nozzle. Pipe tubes approximately 8 cm long.
- Bake in a preheated conventional oven at 170°C for 40-45 minutes, or until golden, crisp and fully cooked.
Ingredients:
- 250 ml fresh cream, cold
- 15-20 ml icing sugar (to taste)
- 5ml vanilla extract
How To Make Chantilly Cream
- Place the cold cream, icing sugar and vanilla into a bowl. Whip until soft to medium peaks.
- Transfer to a piping bag fitted with a star or plain nozzle and fill the cooled choux.