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Spelt Choux Pastry

Makes 12-18 choux buns

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

Free from Soya, Nuts
Vegetarian, Organic

Ingredients

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Choux Pastry

  1. Line a large baking tray with parchment and pre-heat the oven.
  2. Sift the flour onto a plate and sprinkle the sugar over the top, set this aside.
  3. Crack the eggs into another bowl, beat them and set these aside too.
  4. Put the butter and water into a saucepan and bring to the boil.
  5. Remove the pan from the heat, add the prepared flour and mix together well.
  6. Gently heat the pan for 30 seconds, stirring as the dough thickens then remove the pan from the heat and let it cool for a few minutes.
  7. Add half the prepared egg to the pan and beat it into the dough.
  8. Beat in the remaining egg to make a thick, smooth paste.

Choux Buns

  1. Spoon or pipe the dough onto the prepared baking tray.
  2. Bake for 15 - 35 minutes depending on size and until golden brown and dry on the inside.
  3. Remove the tray from the oven, make a cut in the side of each choux bun to allow the steam to escape, and transfer to a wire rack to cool.
  4. When completely cold slice and fill the buns with a sweet or savoury filling.

Equipment

Large oven tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-35 minutes

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Ingredients

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