It’s a bit of a conundrum that choux pastry intimidates anyone. I have a few friends who avoid the topic completely and it’s chiefly due to lack of understanding. One honestly doesn’t need much skill whipping up a batch of the glossy pastry, in lay mans terms it honestly is a one pot mix. Easy steps that even a stranger to the kitchen with the basic skill set of cooking instant noodles, could by a long shot attempt a tiny batch of choux pastry. Alright, that might be overkill. As it comes to baking anything, an effortless butter cookie to a delicate sponge, there are rules and steps. Unlike brewing a cup of tea, there isn’t much leeway to change how one goes about making choux pastry. However once it is successfully prepared it is incredibly versatile and the batter can be refrigerated in an airtight piping bag for upto a week. The final product, be it a profiterole, éclair, paris brest or churros, the latter of which is deep fried, you can’t deny the crisp light texture of this modest pastry. A simple filling of pastry cream, mousse or ganache makes this pastry an incredible party pleaser with little effort.
Basic Choux
Ingredients
150 ml Milk
150 ml Butter, unsalted
150 ml Water
½ tsp. Salt
½ tsp. Caster sugar
1 tsp. Vanilla extract
150 gm Flour
4 nos. Eggs
Method:
- Preheat the oven at 170 C. Lightly grease a baking tray and line it with parchment paper.
- Combine the milk, water and butter in a small pan set over medium flame. Bring to a boil.
- Immediately stir in the salt, sugar and vanilla extract.
- Stir in flour, beating vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a smooth ball of dough.
- Cook the flour for 3-5 minutes ensuring the dough doesn’t stick to the bottom of the pan.
- Remove the pan from the heat and add in the eggs one at a time, beating firmly until fully combined and the mixture is glossy.
- The mixture can now be transferred to a piping bag. Whilst piping the choux pastry onto a lined baking tray, ensure ample space between the piped mixture as the choux expands immensely.
Recipe credits - Manjushree Bhandari
