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Choux pastry
A very light double-cooked pastry used to make profiteroles, eclairs, savoury choux buns and the famous French wedding cake Croquembouche. Accurate measurement and a very hot preheated oven are the essentials to making this pastry a success!

Choux pastry

Ingredients

115g butter
250ml water
120g flour
½ tsp NOMU Sea Salt
4 medium eggs

Directions

Preheat the oven to 200°C.

Sift the flour and salt into a bowl and set aside.

Melt the butter with the water in a saucepan over medium heat. Bring it to a boil and remove from the heat. Immediately dump in the flour mixture and, using a wooden spoon, stir the mixture to form a thick paste. Return to the heat and stir for 1 minute, or until the paste pulls away from the sides of the saucepan and form a ball.

Remove the saucepan from the heat and allow the mixture to cool until lukewarm. Stir in one egg at a time, mixing well before adding another. Don’t worry if it looks like the mixture has split – keep mixing and it will come together again.

Spoon or pipe the mixture onto a greased baking tray (either in the shape of profiteroles or éclairs) then sprinkle with water.

Bake for 10 minutes or until puffed up, and then reduce the heat to 180°C and bake for a further 15 minutes.

Allow to cool before filling.

 

*Adapted from taste.co.za

Ingredients

115g butter
250ml water
120g flour
½ tsp NOMU Sea Salt
4 medium eggs

Directions

Preheat the oven to 200°C.

Sift the flour and salt into a bowl and set aside.

Melt the butter with the water in a saucepan over medium heat. Bring it to a boil and remove from the heat. Immediately dump in the flour mixture and, using a wooden spoon, stir the mixture to form a thick paste. Return to the heat and stir for 1 minute, or until the paste pulls away from the sides of the saucepan and form a ball.

Remove the saucepan from the heat and allow the mixture to cool until lukewarm. Stir in one egg at a time, mixing well before adding another. Don’t worry if it looks like the mixture has split – keep mixing and it will come together again.

Spoon or pipe the mixture onto a greased baking tray (either in the shape of profiteroles or éclairs) then sprinkle with water.

Bake for 10 minutes or until puffed up, and then reduce the heat to 180°C and bake for a further 15 minutes.

Allow to cool before filling.

 

*Adapted from taste.co.za

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