Choux Pastry

Name: Choux Pastry
Ingredients: 100 g water; 20 g milk; 40 g unsalted butter; 1 pinch salt; 80 g plain flour; 2 eggs, beaten

Use this recipe as your base for all choux-based creations. To make profiteroles pipe into rounds or to make eclairs simply pipe into lines.

Difficulty

Medium

Time

10 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

100 g water

20 g milk

40 g unsalted butter

1 pinch salt

80 g plain flour

2 eggs, beaten

Utensils

KCL96.004DG, Creaming Beater

Instructions

Step 1

Fit the Creaming Beater.

Add water, milk, butter and salt into the appliance bowl.

Mix for 2 minutes at 90ºC on speed Stir 1 until well combined.

Step 2

Add flour.

Mix 2 minutes at 90ºC on speed 2 until well combined.

Add eggs while the machine is running.

Mix for 2 minutes on speed 3 until well combined.

Transfer the mixture to a piping bag.

Use as desired.

Tip: Remember to smooth the pastry with a wet finger before baking. Bake as required and a top tip is to remove from the oven early, use a skewer to pierce a hole in each piece and return to the oven. This will ensure the steam can escape and dries out the inside to create a hollow centre. Once the pastry is cooled you can fill with any flavour cream and top with any topping, the flavour combinations are endless!