Choux Pastry
Choux pastry is a light pastry dough used for making profiteroles, choux buns and éclairs. This recipe shows you how to make the basic pastry mixture, once the mixture is ready you can use this recipe to make éclairs 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
40 min
Author
Kenwood
Ingredients
Servings
6
Makes
18 medium profiteroles
250 g water
100 g unsalted butter
salt, as needed
150 g plain flour, sieved
4 eggs, beaten
Utensils
Saucepan, Baking tray, Piping bag, KZM35.000GR, KZM35.000GY, KZM35.000RD, K-Beater
Instructions
Step 1
Line a baking tray with parchment paper and set aside.
Add water, butter and salt into a saucepan.
Bring to the boil on a high heat.
Reduce the temperature and simmer for 1 minute on a medium heat.
Remove the saucepan from the heat, add flour and stir vigorously until combined.
Step 2
Preheat the oven to 220ºC.
Fit the splashguard then fit the K-Beater.
Transfer the flour mixture into the appliance bowl.
Mix for 2 minutes on speed 2 until well combined.
Add eggs gradually while the machine is running.
Mix for 5 minutes on speed Max until the paste is smooth and silky.
Step 3
Transfer the batter into a piping bag.
Pipe onto the baking tray in your desired shape.
Use a wet finger or fork 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.
Insert a skewer into the base of each pastry to allow the steam to escape.
Reduce the oven temperature and bake for 15 minutes at 180°C until golden brown.
Transfer to a cooling rack and let cool completely.
Fill and top with your chosen fillings.
Serve.