Basic Choux Pastry

Preparation info
  • Make

    12

    buns or éclairs
    • Difficulty

      Easy

Appears in
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Ingredients

  • oz (65 g) strong white flour
  • 2 oz (50

Method

Sift the flour on to a square of greaseproof paper. Put the butter into a medium-sized saucepan, along with the water, salt and sugar (if making pastry for sweet fillings). Heat gently until butter has completely melted, then bring to a fast boil and immediately tip in all the flour.

Beat with a wooden spoon for 1 minute over the heat, until the mixture forms a ball and leaves the side