Our website uses cookies (mmm... cookies).

We use cookies to give you the best user experience.
By continuing to use our site your are agreeing to our Cookie Policy. You can manage your settings at any time

Accept and Close

Top Tips for Choux Pastry

Wednesday, 06 May 2015

Patisserie Valerie éclairsChoux pastry is light and airy and used to make a number of delicious treats including éclairs, choux buns and profiteroles. Usually filled with whipped cream or a crème patisserie these are popular to buy, but are also super easy to make! Below we give our top tips for making choux pastry:

  1. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water
  2. Fold a sheet of baking paper to make a crease and then open it up again. Use this to shoot the sifted flour quickly into the water and melted butter mixture.
  3. Using strong plain flour will give a crisper result than using plain flour due to its high gluten content
  4. Tip the flour into the mixture all in one go using one hand, and use the other hand to beat it vigorously with a wooden spoon.
  5. Cool this mixture to hand temperature before beating in the eggs
  6. When adding the eggs to the mixture, add a little at a time, mixing as you go. You may not need the full amount, beat until you have a smooth glossy paste
  7. To make eclairs, fit a piping bag with a 1.5 – 2cm round nozzle

TAGS:
Cake tips | baking tips | choux pastry | eclairs | patisserie

Join Our Cake Club

 
 
© Copyright Patisserie Valerie 2019