Choux pastry is a light pastry dough used for making profiteroles, choux buns and eclairs. This recipe shows you how to make the basic pastry mixture, once the mixture is ready you can use this recipe to make eclairs or find our recipe for choux buns which will show you how to use this pastry mixture to make round bun shapes. The raw choux pastry may be frozen.
Difficulty
Medium
Time
45 min
Author
Kenwood

This recipe is prepared with:
Products
Multi Tasker Stand Mixer White KHC30.000WH
Servings
6
250 g water
100 g unsalted butter
salt, to taste
150 g plain flour, sieved
4 eggs, beaten
Baking tray, Piping bag, Saucepan, KHC30.000WH, KHC30.050GY, KHC30.070GY, K-Beater
Line a baking tray with parchment paper and set aside.
Add water, butter and salt into a saucepan.
Heat on a high heat and bring to the boil.
Reduce the heat and simmer for 1 minute on a medium heat.
Remove the saucepan from the heat.
Add flour and stir vigorously until combined.
Preheat the oven to 220ºC.
Fit the splashguard, then fit the K-Beater.
Add the flour mixture into the appliance bowl.
Mix for about 2 minutes on speed 2 until well combined.
Add eggs gradually while the machine is running.
Mix for about 5 minutes on speed 5 until the paste is smooth and silky.
Transfer the pastry into a piping bag.
Pipe onto the tray in your desired shape.
Use a wet finger to smooth over any peaks on the surface.
Bake for 10 minutes at 220°C until light golden.
Remove the baking tray from the oven and turn each pastry over.
Prick each pastry with a skewer to make a small hole and allow steam to escape.
Reduce the oven temperature to 180°C.
Bake for 15 minutes at 180°C until golden brown.
Remove from the oven and let cool on a cooling rack.
Fill and top with your chosen fillings.
Serve.
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Delivery
Delivery within 1-3 business days
Money Back Guarantee
30-day return policy
Payments
Secure payments
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