Allotment Foods

Choux Pastry

A light and airy pastry with a hollow centre cavity that is usually shaped through a piping bag to make both sweet and savoury dishes. Used for éclairs, cream buns, cheese puffs etc.

Ingredients:

• ½ pint water
• 3 oz (84 g) butter or margarine
• 5 oz (140 g) plain flour
• Pinch of salt
• 3 eggs
• ½ oz (14 g) sugar (for sweet pastries)

Method:

1. Heat the water and fat together in a pan until the fat melts, bring to the boil.
2. Remove from the heat and add the sieved flour and salt. Beat well with a wooden spoon until the mixture is smooth and leaves the sides of the pan. Cool slightly.
3. Add the eggs, one at a time, beating well between each addition.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry