Choux pastry

Choux pastry makes a variety of delicious, golden desserts including profiteroles, eclairs and choux buns. Just customise with your chosen filling and enjoy!

Difficulty

Medium

Time

50 min

Author

Kenwood

Ingredients

225 ml cold water

75 g butter

115 g plain flour

1 pinch salt

3 eggs, lightly beaten

Utensils

Saucepan, Food Processor, Knife Blade

Instructions

Step 1

Fit the Food Processing Attachment with the knife blade. Place the water and butter in a saucepan and heat gently until the butter melts, and then bring to the boil.

Step 2

Remove from the heat and tip in the flour. Beat with a wooden spoon until combined. Return to the heat and cook over a low heat for a few seconds until the mixture leaves the sides of the pan to form a ball. Do not over-beat.

Step 3

Transfer to the Food Processing Attachment. Turn on to minimum speed and gradually pour the eggs through the feed tube. Process until just mixed and the pastry forms a stiff, glossy paste. Do not overprocess or it will become too thin. Use as required.