Before starting this Choux Pastry recipe, make sure you have organised all the necessary ingredients.
Place the butter, salt and water in a saucepan. Place on the heat.
Bring to a boil.
Remove from heat and pour all the flour in one go.
Stir with a wooden spatula, making sure there are no lumps in the preparation.
The resulting dough is called 'panada'. Dry off the panada on the heat, stirring with a wooden spatula, until the pastry comes away from the sides of the saucepan and forms a ball.
Transfer into a cold recipient and set aside to cool for 5 minutes. You can also return the panada to the stand mixer and beat it a little with the flat beater to make it cool down.
One by one, add the eggs and combine with a wooden spatula, or on low speed if you are using an electric beater.
As you can notice, it is difficult to incorporate the egg at the start, but it will combine well after a while.
Repeat the operation for the remaining eggs.
The choux pastry is now ready to use, and should be used immediately. Preheat the oven to 170°C (gas 4). Pipe the choux buns on a greased baking sheet (using butter or oil spray) and bake until golden and hollow.
Please login to post a review
I made a croquembouche with this recipe and they were perfect, hollow inside and crunchy outside. I baked them at 400 F at the first 10 minutes and then 350 F for 15 minutes or until golden.
2 out of 2 users found this review helpful.
Was this review helpful ?Thank you!
val0929valeria26 December 2019
Nice and easy
Would be making these tonight. I have heard however that after baking the eclairs or profiteroles to poke them with a cocktail stick to let the steam out so they remain puffed up and hollow, then leave them back in the switched off oven to dry a bit further