Choux Pastry

Use choux pastry for making sweet or savoury profiteroles, chocolate eclairs or this Christmas Choux Ring Cake.

Free from Soya, Nuts

Vegetarian

Ingredients

Line a large baking tray with parchment and pre-heat the oven.
Sift the flour into a bowl and stir in the sugar, set this aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, add the prepared flour and mix together well.
Gently heat the pan for 30 seconds, stirring as the dough thickens then remove the pan from the heat and let it cool for five minutes.
Add half the prepared egg to the pan and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Return the pan to gentle heat for a couple of minutes, stirring until the paste forms a dough.
Put rounded teaspoons of the dough onto the prepared baking tray.
Bake for 15 - 35 minutes depending on size and until golden brown and dry on the inside.
Remove the tray from the oven, carefully pierce one side of each bun with a cocktail stick or sharp knife, to allow the steam to escape, and transfer to a wire rack to cool.
When completely cold slice and fill the buns with a sweet or savoury filling.

Equipment

Large oven tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15-30 minutes.

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£1.90

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